Coq au vin







Cook Time

105-110 Min


  • 4 tablespoons plain flour
  • 1.4kg/3lb chicken cut into 8 pieces
  • 1 tablespoon olive oil
  • 4 tablespoons butter
  • 20 button onions
  • 75g/3oz rindless bacon, diced
  • 20 button mushrooms, wiped with damp kitchen paper
  • 2 tablespoons brandy
  • 1 bottle red Burgundy
  • 1 bouquet garni
  • 1 teaspoon soft brown sugar
  • 15g/1⁄2oz butter, softened
  • salt and freshly ground black pepper
  • 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.
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