Coq Au Vin Recipe
Ingredients
| 2 kg/4 lb chicken pieces | ||
| 1/2 cup/60 g/2 oz seasoned flour | ||
| Olive oil | 2 Tablespoon | |
| Garlic | 2 Clove (5gm), crushed | |
| 12 pickling onions or shallots, peeled | ||
| Bacon rashers | 8 , chopped | |
| 1 cup/250 ml/8 fl oz chicken stock | ||
| 3 cups/750 ml/1 1/4 pt red wine | ||
| 250 g/8 oz button mushrooms | ||
| black pepper | 1 | |
Directions
1. Toss chicken in flour to coat (a). Shake off excess flour and set aside.
2. Heat oil in a large nonstick frying pan over a medium heat and cook chicken in batches (b), turning frequently, for 10 minutes or until brown on all sides. Remove chicken from pan and drain on absorbent kitchen paper.
3. Add garlic, onions or shallots and bacon to pan and cook, stirring, for 5 minutes or until onions are golden. Return chicken to pan, stir in stock and wine (c) and bring to the boil. Reduce heat, cover and simmer, stirring occasionally, for 1 1/4 hour or until chicken is tender. Add mushrooms and black pepper to taste and cook for 10 minutes longer (d).
2. Heat oil in a large nonstick frying pan over a medium heat and cook chicken in batches (b), turning frequently, for 10 minutes or until brown on all sides. Remove chicken from pan and drain on absorbent kitchen paper.
3. Add garlic, onions or shallots and bacon to pan and cook, stirring, for 5 minutes or until onions are golden. Return chicken to pan, stir in stock and wine (c) and bring to the boil. Reduce heat, cover and simmer, stirring occasionally, for 1 1/4 hour or until chicken is tender. Add mushrooms and black pepper to taste and cook for 10 minutes longer (d).
Chef
