Coq au vin recipe
- Cuisine: French
- Serves 4
You might also enjoy Jacques Reymond's coq au vin recipe, as seen on French Food Safari. It's great served with large fresh pasta.
20 small onions (pickling onions)
A few sprigs of parsley
A sprig of thyme
1 bay leaf
50 g butter
100 g bacon, cut into small strips
250 g mushrooms
8 chicken pieces on the bone, e.g. 4 drumsticks and 4 thighs
Sea salt and freshly ground black pepper
30 ml cognac
1 large tbsp plain flour
400 ml red wine
1 clove garlic
2 tbsp tomato paste
2 tbsp chopped parsley
Place peeled onions in a saucepan with cold water. Bring to the boil and boil for 2 minutes, then drain.
Tie the parsley, thyme and bay leaf together using kitchen string.
Heat half the butter in a wide saucepan on medium heat and brown onions for a few minutes. Add bacon and stir well for 2 minutes. Add mushrooms and cook for 4-5 minutes until mushrooms are soft. Transfer onions, bacon and mushrooms to a dish.
Heat remaining butter in the same pan and brown chicken pieces on high heat for a few minutes. Season with salt and pepper and stir well.
Drain excess fat into a bowl and discard.
Add cognac to pan and flame the chicken by either lighting a match or by tilting the pan towards the gas flame. Stir well, then sprinkle flour over the chicken.
Add wine and shake the pan. Add herbs, garlic and tomato paste and stir well. Bring to a slow simmer, cover with a lid and cook for about 20 minutes.
Turn chicken pieces over. Add mushrooms, bacon and onions, cover with a lid and simmer for a further 10 minutes.
Check the seasoning, sprinkle with chopped parsley and serve.
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