Coq au VinChicken Braised in Red WineThis is a classic dish known as coq au vin or chicken braised in red wine.
It was originally made from an old rooster, marinated and then braised until succulent and tender. Of course a white wine can also be used as in the Alsace area of France where they like to use the local riesling. Ingredients For about 6 people • A 3lb chicken (preferably free range if you can ) • 2 slices of pork or bacon • 1/2 lb small onions • 1/2 lb of mushrooms • Salt and pepper to taste • 1/2 bottle of red wine • 2 cloves of garlic • 1/2 oz butter • 1 tablespoon olive oil • 4 tablespoons brandy • 1 tablespoon flour • Bouquet garni consisting of: 1 sprig of thyme 2 bay leaves 3 sprigs of parsley • Parsley for garnish
• Prepare the chicken by cutting it into 6 - 8 pieces • Cut pork or bacon into small chunks and fry in 1/2 butter and 1/2 tablespoon olive oil. • Remove from pan and saute the whole onions in the fat. • Place the pork and onions into an ovenproof dish. • Season the chicken pieces with the salt and pepper then fry in the fat until brown. • Remove from pan and place with the onions and pork in the casserole dish. • Pour the brandy over the chicken and set alight, allowing the flames to burn themselves out. • Add the red wine and the bouquet garni to the dish and put the lid on the casserole dish. • Cook for about 45 minutes, basting occasionally. • Melt 1/2 oz butter and 1/2 tablespoon olive oil in a heavy based pan and saute the mushrooms for about 5 minutes. • Add the mushrooms to the chicken . • Cook for a further 15 minutes. • Mix the flour with 1/2 oz butter and stir carefully into the meat juices. • Add the crushed garlic. • Season to taste with salt and pepper. • Cook for a further 10 minutes. • To serve, sprinkle with chopped parsley.
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