Coq au vin
Ingredients
13
Steps
6
Serves
4
Cook Time
105-110 Min
Ingredients
Put 3 tablespoons of the flour in a large plastic bag, and dredge each chicken piece in it until lightly coated. Shake off any excess.
Heat the oil and butter in a large flameproof casserole dish. Add the onions, bacon and mushrooms, and sauté for 3–4 minutes. Remove with a slotted spoon and set aside. Add the chicken pieces to the hot oil and cook for 5–6 minutes until browned on all sides.
Pour in the brandy and, standing well back from the pan, very carefully light it with a match, then shake the pan gently until the flames subside. Pour in the wine, then add the bouquet garni and sugar. Season with salt and pepper.
Bring to the boil, cover and simmer for 1 hour, stirring occasionally.
Return the reserved onions, bacon and mushrooms to the casserole dish, cover, and cook for 30 minutes. Transfer the chicken, vegetables and bacon to a warmed dish. Remove the bouquet garni, and boil rapidly for 2 minutes to reduce the liquid slightly.
Cream together the butter and remaining flour. Whisk this into the liquid in the casserole dish, a teaspoon at a time, until the liquid has thickened slightly. Pour over the chicken. Serve hot.