every one a winner
every one a dinner
Coq au Vin
Serves 6 – 8
Preparation time – 20 minutes
Cooking time – 1 ½ hours
Classic French recipe for that special dinner party. Try and use the best quality of red wine that you can afford for excellent results.
3 tbsp oil 3 -4 slices of bread, crusts removed, diced 50 g/ 2 oz butter 2.5 kg/ 5 lb chicken, cut into 12 serving pieces (try and get your butcher to do this for you) 24 small pickling onions, peeled 125 g/4 oz smoked bacon, diced 1 tbsp plain flour 1 bottle red wine 1 bouquet garni 2 garlic cloves, peeled Freshly grated nutmeg 24 button mushrooms, sliced 1 tbsp brandy Salt and freshly ground black pepper To Garnish Chopped parsley Pared strips of orange rind
- Heat 1 tbsp of the oil in a large flameproof casserole and fry the bread until golden. Drain on kitchen paper.
- Add the remaining oil, the butter and chicken pieces. Fry gently over a low heat until golden on all sides, turning occasionally. Remove with a slotted spoon and keep warm. Pour off a little of the fat from the casserole then add the onions and bacon. Sauté until lightly coloured, then sprinkle in the flour and stir well.
- Pour in the wine and bring to the boil, stirring. Add the bouquet garni, garlic cloves, nutmeg and salt and pepper to taste. Return the chicken to the casserole. Reduce the heat, cover and simmer for 15 minutes.
- Add the mushrooms and continue cooking gently for a further 45 minutes or until the chicken is cooked through and tender. Remove the chicken with a slotted spoon and arrange the pieces on a warmed serving dish. Keep hot. Pour the brandy into the sauce and boil uncovered for 5 minutes until the sauce is thick and reduced. Remove the bouquet garni and garlic cloves.
- Pour the sauce over the chicken and serve with the bread croutes.
- Garnish with chopped parsley and orange rind.
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