Poultry and Game Recipes - Coq au Vin Recipe

Ingredients

Serve 4

• 2 tablespoons olive oil

• 50 g/2 oz butter

• 2.5 kg/5 lb oven-ready chicken, cut into 12 serving pieces

• 24 small pickling onions, peeled

• 125 g/4 oz smoked bacon, rinded and diced

• 1 tablespoon plain flour

• 1 bottle good red wine

• 1 bouquet garni

• 2 garlic cloves

• pinch of sugar

• freshly grated nutmeg

• 24 button mushrooms

• 1 tablespoon brandy

• 3-4 slices of bread

• vegetable oil, for frying

• salt and pepper

• 2 tablespoons chopped parsley, to garnish

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Method:

1. Heat the olive oil and butter in a large flameproof casserole. Add the chicken pieces and fry over a low heat, turning occasionally, until golden on all sides. Remove with a slotted spoon and keep warm.

2. Pour off a little of the fat from the casserole, then add the onions and bacon. Fry over a low heat until lightly colored, then sprinkle in the flour and stir well.

3. Pour in the wine and bring to the boil, stirring. Add the bouquet garni, unpeeled garlic cloves, sugar and nutmeg, and salt and pepper to taste.

4. Return the chicken to the casserole, lower the heat, cover and simmer for 15 minutes. Add the mushrooms and continue cooking gently for a further 45 minutes, or until the chicken is cooked and tender.

5. Remove the chicken with a slotted spoon and arrange the pieces on a warm serving platter. Keep hot. Pour the brandy into the sauce and boil, uncovered, for 5 minutes until thick and reduced.

6. Remove and discard the bouquet garni and garlic cloves. Remove the crusts from the bread and cut into pieces. Fry in oil until crisp and golden on both sides.

7. Remove and pat with absorbent kitchen paper. Pour the sauce over the chicken and serve with the bread croutes. Sprinkle with chopped parsley.