Coq au vin

Recipe from: 7/29/2004 12:00:00 AM

Ingredients 16
Servings 0
Time

Ingredients

  • 1.50
    kg
    chicken pieces
  • 375
    ml
    red wine
  • 1
    bay leaf
  • 1
    sprig thyme
  • 15
    ml
    chopped parsley
  • salt and black pepper
  • 125
    g
    smoked bacon, diced
  • 40
    ml
    butter
  • 10
    pickling onions
  • 125
    g
    button mushrooms
  • 5
    ml
    olive oil
  • 10
    ml
    cake flour
  • 2
    chicken stock cubes, dissolved in
  • 400
    ml
    water
  • 60
    ml
    brandy
  • 10
    ml
    tomato paste
 

Method

 
Place the chicken pieces in a dish and add the wine, bay leaf, thyme, salt and pepper.
Cover and marinate overnight in the fridge.
The next day preheat the oven to 180 °C.
Brown the bacon in a pan. Remove from the pan and set aside.
Add 10 ml butter to the pan and fry the onions until golden brown. Remove from the pan and set aside.
Add another 10 ml butter to the pan and fry the mushrooms for five minutes. Remove from the pan and set aside.
Remove the chicken pieces from the marinade and pat dry with paper towels.
Heat the remaining butter and the olive oil in a pan and sauté the chicken until golden brown. Add the flour and mix well.
Transfer the chicken to an ovenproof dish and add the stock.
Pour the brandy into the pan and deglaze the pan.
Pour the liquid over the chicken.
Pour the marinade over the chicken and add the bacon, onions, mushrooms and tomato paste.
Cook in the preheated oven for one hour or until the chicken is tender.
Garnish with the parsley and serve with rice or mashed potatoes and vegetables.
 

Read more on: poultry  |  bake  |  sauté
 

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