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A Coq-au-vin recipe
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IngredientsCoq-au-vin chicken in red wine one 3 to 3¼ lb chicken 3ozs of butter 8 sm shallots or onions 4 rashers of streaky bacon 3 tablespoons of brandy 1/2 pt of red wine 1/2 pt chicken stock salt and pepper bouquet garni 2 cloves of garlic 4 ozs of button mushrooms 1oz of plain flour Cut the chicken into 4 portions. Melt 2ozs of the butter in a large saucepan. Fry the chicken until it is golden, then remove and drain. Peel the onions, then remove the rind and dice the bacon. Fry the onions and bacon in butter until golden stirring occasionally. Return the chicken to the pan pour over the brandy and ignite. When the flames have died down add the wine. Then salt and pepper, bouquet garni,garlic and mushrooms. Bring to the boil, cover and simmer gently for 35 to 45 mins or until the chicken is tender. Remove and discard the bouquet garni. Mix the remaining butter with the flour to make a smooth paste. Remove the chicken and place on a warm serving platter. Bring the cooking liquid to the boil and add the flour and butter paste. A little at a time enough to slightly thicken the liquid. Allow to boil for 2 to 3 mins then pour over the chicken and serve Coq-au-vin Holiday cottages to rent in Brittany
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