Coq Au Vin

Source : Place The Flour And Seasonings Into A Large Plastic Bagone At A Time Put Each Chicken Piece And Shake Until Lightly Coated Heat The Oil And Butter In A ...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : June 6, 2021

Step:

  1. Place the flour and seasonings into a large plastic bag

  2. One at a time put each chicken piece and shake until lightly coated.

  3. Heat the oil and butter in a large casserole dish.

  4. Add the onions and bacon and sauté for 4 to 5 minutes until the onions of slightly browned.

  5. Add the mushrooms and fry for 2 minutes

  6. Remove with a slotted spoon and put in a bowl to reserve

  7. At the chicken pieces to the hot oil and cook until browned on all sides, 6 to 7 minutes.

  8. Pour in the brandy and - standing well back from the pan, carefully light it with a match, then shake the pan gently into the flames subside.

  9. Pour in the wine and add the bouquet garni, garlic, sugar and seasoning

  10. Bring to the boil then cover and simmer for 1 hour stirring occasionally

  11. Return the reserve onions, bacon and mushrooms to the casserole dish, cover and cook for a further 30 minutes

  12. Remove the chicken and vegetables and bacon with a slotted spoon and arrange on a warm dish

  13. Remove the bouquet garni and boil the liquid rapidly the 2 minutes to slightly reduce.

  14. Cream the butter and flour together and whisk in teaspoons falls of the mixture until the liquid has the can slightly, pour the sauce over the chicken and serve a garnish of parsley and croutons


Ingredients

  1. 3 tablespoons plain flour
  2. 1.5 kg chicken cut into 8 pieces
  3. 1 tablespoon olive oil
  4. 4 tablespoons butter
  5. 20 baby carrots
  6. 75 g piece streaky bacon without rind diced 20 button mushrooms
  7. 2 tablespoons brandy/Cognac
  8. 75 cl bottle of red Burgundy wine
  9. bouquet garni
  10. 3 garlic cloves
  11. 1 teaspoon soft light brown sugar
  12. 1 tablespoon butter softened
  13. 1 tablespoon plain flour
  14. to taste salt and black pepper
  15. 1 tablespoon chopped fresh parsley and croutons to garnish

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