Chicken in Red Wine

By corlear

Coq au Vin

Ingredients

• 1 tbsp oil
• 3 tbsp butter
• 3 oz lean bacon, cut into lardons
• 1/4 lb small pickling onions, peeled
• 3 1/2 lb chicken, jointed
• 3 tbsp brandy
• 1 tbsp flour
• 2 1/2 cups red wine
• bouquet garni
• a sprig of rosemary
• 1 tbsp sugar
• a pinch of nutmeg
• 1 1/2 cups button mushrooms
• salt
• black pepper
• heart shaped courtons

Details

Servings 4

Preparation

Step 1

Preheat oven to 350°F.

Heat the oil and butter in a heavy pan and cook the bacon and onions until they are golden brown. Remove them and brown the chicken joints in the pan and flame with the warmed brandy. Remove the chicken joints. Sprinkle in the flour and cook for 2-3 minutes, stirring well.

Return the chicken joints, onions and bacon to the pan, pour in the wine and add the bouquet garni, rosemary, sugar, nutmeg, mushrooms, salt and black pepper. Cover with waxed paper and a lid and cook for approximately 1 hour or until the chicken is tender.

Arrange the chicken joints on a hot serving dish, placing the mushrooms at each end of the dish and the onions along the sides. Remove the grease from the pan, reheat, taste and adjust the seasoning and strain the liquor over the chicken joints. Garnish with the courtons.