Coq Au Vin
Serves: 3
Presley Zulauf
1 January 1970
Based on User reviews:
56
Spice
50
Sweetness
53
Sourness
38
mins
Prep time (avg)
6
Difficulty
Ingredients:
1 tbsp
Parsley (chopped)1 tbsp
Vegetable Oil2 cloves
Garlic (chopped)110 g
Mushroom (halved)60 g
Butter2 tsps
SugarDirections:
1
Bring the red wine to a boil with thyme and parsley and bay leaves, then leave to cool for 1 hour
2
Pour the wine marinade over the jointed chicken and marinate 12 hours
3
Preheat the oven to 300 degrees F
4
Fry the bacon and remove with a slotted spoon
5
Add the oil to the pan and fry the onions until softened
6
Remove the chicken from the marinade and pat dry
7
Dust the chicken with flour then add to the pan and fry lightly to brown
8
Pour in the warmed brandy and flambe it
9
Transfer chicken and liquid to a casserole and add bacon, marinade, garlic and mushrooms
10
Cover and cook the oven for about 1 hour
11
In the meantime, fry the pearl onions in butter with the sugar and a little water until glazed
12
Add to the casserole and cook for a further 30 minutes
13
If the sauce needs thickening, stir in a few small knobs of buerre manie
14
Remove casserole from the oven and sprinkle the chopped parsley over before serving