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.

 

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