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Coq Au Vin (Chicken in Red Wine)

Traditionally made with a mature cockerel in which case, allow at least 4 hours' cooking time.

ingredients

serves 4
4 oz (125 g) unsmoked streaky bacon, preferably in one piece, derinded
2 oz (50 g) butter
1 tbsp oil
2 large onions, roughly chopped
2 large carrots, cut in 1 inch (2.5 cm) pieces
1 x (4 lb/1 .8 kg) chicken, jointed
1 tbsp flour
3 fl oz (90 ml) brandy
1 x (70 cl) bottle Beaujolais
12 pickling onions, peeled
6 oz (175 g) button mushrooms
1/4 tsp dried thyme
1 bay leaf
few sprigs of parsley
1 clove garlic, peeled and crushed

to garnish:

fresh chopped parsley

method

1. Blanch the bacon in boiling water for 2 minutes. Drain and cut into 1/2 inch (1 cm) pieces. Heat 1 oz (25 g) butter and the oil together and fry the chopped onions, carrots and bacon for 5 minutes.

2. Place in a casserole dish. Fry chicken until golden. Sprinkle over the flour. Heat the brandy in a small pan, pour over the chicken and ignite. Add chicken to casserole.

3. Pour the wine into the pan and boil rapidly until reduced by half, scraping up any meaty deposits. In another pan, melt the remaining butter and fry the pickling onions until lightly coloured. Add the mushrooms and cook for a further 5 minutes. Remove and add to the casserole with the wine, herbs and garlic.

4. Cover and cook at Mark 4 (180°C) 350°F for 2 - 2 1/2 hours. Garnish with parsley and serve with boiled rice.

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