Coq au vin
Ingredients
13
Steps
6
Serves
4
Cook Time
105-110 Min
Ingredients
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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.
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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.
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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.
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Bring to the boil, cover and simmer for 1 hour, stirring occasionally.
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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.
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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.