Coq au Vin #2 recipe
information
A classic French chicken recipe with vegetables, spices and bacon.
ingredients
1 chicken weighing 1.5 kg (3 1/2 lbs)
1/2 tsp salt
1 pinch white pepper
4 oz (100 g) bacon, in 1 piece
8 small onions
1 garlic clove
2 carrots
2 tbsp clarified butter
1 bay leaf
1 sprig thyme
2 sprigs parsley
750 ml (1 1/4 pt) 3 cups dry red wine
2 cup (150 g) button mushrooms
1/2 bunch flat leaved parsley
1 tsp plain flour (All purpose)
2 tbsp brandy
1/2 tsp salt
1 pinch white pepper
4 oz (100 g) bacon, in 1 piece
8 small onions
1 garlic clove
2 carrots
2 tbsp clarified butter
1 bay leaf
1 sprig thyme
2 sprigs parsley
750 ml (1 1/4 pt) 3 cups dry red wine
2 cup (150 g) button mushrooms
1/2 bunch flat leaved parsley
1 tsp plain flour (All purpose)
2 tbsp brandy
method
1. Wash and dry chicken, cut into 8 portions and season with salt and pepper.
2. Finely chop bacon, peel and chop onions and garlic. Clean, wash and chop carrots.
3. Heat clarified butter in a heavy bottomed pan and brown chicken pieces and bacon.
4. Add chopped onion and garlic with rest of prepared vegetables and continue to fry.
5. Add bay leaf, thyme and parsley sprigs with red wine.
6. Cook chicken for 40 minutes.
7. Clean, wash and chop mushrooms.
8. Remove chicken from pan and keep warm.
9. Rub vegetables with cooking juices through a sieve, then simmer mushrooms in this sauce for 10 minutes.
10. Wash and chop parsley.
11. Thicken sauce with flour mixed to a paste with cold water. Season with salt and brandy, then pour over chicken.
12. Bring to the boil and cook for 1 minute. Sprinkle with parsley.
2. Finely chop bacon, peel and chop onions and garlic. Clean, wash and chop carrots.
3. Heat clarified butter in a heavy bottomed pan and brown chicken pieces and bacon.
4. Add chopped onion and garlic with rest of prepared vegetables and continue to fry.
5. Add bay leaf, thyme and parsley sprigs with red wine.
6. Cook chicken for 40 minutes.
7. Clean, wash and chop mushrooms.
8. Remove chicken from pan and keep warm.
9. Rub vegetables with cooking juices through a sieve, then simmer mushrooms in this sauce for 10 minutes.
10. Wash and chop parsley.
11. Thicken sauce with flour mixed to a paste with cold water. Season with salt and brandy, then pour over chicken.
12. Bring to the boil and cook for 1 minute. Sprinkle with parsley.
serving amount
serves 6
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more information
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