Traditional Coq au Vin
(Serves 4)
Ingredients:
4 chicken thighs
4 chicken drumsticks
6 oz (170g) Smokey bacon (rind less, chopped)
1 bouquet garni
6 oz small button mushrooms
1 doz shallots or small onions
2 table spoons rapeseed oil
1 table spoon butter
2 garlic cloves
¾ pint (0.34 ltr) red wine
3 table spoons brandy
2 tsp dried mixed herbs
Salt & pepper to season
Preparation:
Heat the oil and butter in a saucepan and fry the chicken pieces for 5-10 minutes until golden brown. Remove from pan and add the bacon, frying for 4-5 minutes then adding the onion, garlic and mushrooms.
Fry for a further 5 minutes, then add the chicken pieces. Heat the Brandy or Cognac in a saucepan, carefully set alight and pour over the chicken pieces.
When the flaming has subsided then add the wine, bouquet garni, herbs and simmer for a further 40 minutes.
Thicken sauce if needed with a little cornflour, cooking for a further 5 minutes.
Best served with a buttery mashed potato and vegetables.
*****