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Coq Au Vin

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Serves: 4
30ml / 2 tbsp olive oil
25g / 1oz /2 tbsp butter
1.6kg / 3 1/2lb chicken, cut into 8 pieces
115g / 4oz gammon, cut into 5mm / 1/4in strips
115g / 4oz button onions, peeled
115g / 4oz /1 1/2 cups button mushrooms
2 garlic cloves, crushed
30ml / 2 tbsp brandy
250ml / 8fl oz / 1 cup red wine
300ml / 1/2 pint / 1 1/4 cups chicken stock
1 bouquet garni
25g / 1oz / 2 tbsp butter, blended with 30ml / 2 tbsp flour
salt and black pepper
chopped parsley, to garnish

Preheat the oven to 160°C / 325°F / Gas 3. Heat the oil and butter in a large flame proof casserole and brown the chicken pieces on all sides.

Add the gammon strips, peeled onions, mushrooms and crushed garlic.

Pour over the brandy and set it alight. When the flames have subsided add the red wine, stock, bouquet garni and seasoning. Cover and cook slowly for about 1 hour in the preheated oven.

Remove the chicken and keep warm. Thicken the sauce with the butter mixture and season to taste. Cook for several minutes and replace the chicken. Sprinkle with chopped parsley and serve.

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