Coq Au Vin (Chicken Braised in Wine) |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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A French classic - a delicious stew that deserves only a truly free-range bird, or an old hen or rooster. Ingredients:
1 (750 ml) bottle red wine (use a wine you'd enjoy drinking) |
3 -5 sprigs fresh thyme |
2 bay leaves |
8 whole peppercorns |
3 -5 sprigs parsley |
1 medium free-range chicken, cut into pieces |
1 tablespoon olive oil |
4 ounces bacon, cut into strips or lardons |
2 large onions, chopped roughly |
1 tablespoon tomato paste |
plain flour |
1 1/2 fluid ounces brandy |
2 garlic cloves, chopped |
4 ounces button mushrooms, halved or quartered if large |
20 small white pearl onions |
2 ounces butter |
2 teaspoons sugar |
1 teaspoon plain flour, mixed with |
1 teaspoon butter, to make a paste |
1 tablespoon chopped parsley |
Directions:
1. Bring the red wine to the boil with the sprigs of thyme, parsley, bay leaves and peppercorns, then leave to cool for 1 hour; pour the wine over the chicken pieces and marinate for 12 hours.
2. Fry the bacon in a frying pan, remove with a slotted spoon; add the oil to the pan and fry the onions until softened; remove to casserole dish.
3. Remove the chicken pieces from the marinade and pat dry with kitchen paper.
4. Dust the chicken pieces with a little flour, then put them in the frying pan and brown them lightly; pour in the warmed brandy and flambé it (or cook off alcohol); transfer the chicken pieces and liquid to the casserole and add the bacon, strained marinade (with tomato paste stirred in), garlic and mushrooms; cover and cook in a preheated oven at 300F for about 1 hour.
5. In the meantime, fry the small onions in butter with the sugar and a little water until glazed; add to the casserole and cook for a further 30 minutes; if the sauce needs thickening, stir in a few small knobs of beurre manié.
6. Remove the casserole from the oven and sprinkle the chopped parsley over before serving.
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