Main Courses Recipes - Coq at vin Recipe

Ingredients

• 4 tablespoons flour

• 1.4kg/3lb chicken (cut into 8 pieces)

• 1 tablespoon olive oil

• 4 tablespoons butter

• 20 button onions

• 75g/3oz bacon (without rind, diced)

• 20 button mushrooms (wiped with damp kitchen paper)

• 2 tablespoons brandy

• 1 bottle red Burgundy Bouquet garni

• 1 teaspoon brown sugar

• Salt and pepper

• 15g/1/2oz butter (softened)

Serves 4

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Method:

1. Place 3 tablespoons of the flour in a large plastic bag and shake each chicken piece in it until lightly coated.

2. Heat the oil and butter in a large flameproof casserole dish. Add the onions, bacon and mushrooms and sauté for 3 to 4 minutes. Remove with a slotted spoon and set aside. Add the chicken pieces to the hot oil and cook for about 5 to 6 minutes until browned on all sides.

3. Pour in the brandy and (standing well back from the pan) carefully light it with a match, then shake the pan gently until the flames subside. Pour in the wine, then add the bouquet garni, sugar and seasoning.

4. Bring to the boil, cover and simmer for I hour, stirring occasionally. Return the reserved onions, bacon and mushrooms to the casserole dish, cover, and cook for 30 minutes.

5. 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.

6. Cream 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.