Coq au vin

Coq au vin

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1 x 1.8kg chicken, cut into serving pieces
1 1/2 cups red wine
1 garlic clove, crushed
bouquet garni
2 tablespoons plain flour
salt and freshly ground pepper
60g butter
8-12 small onions such as pickling onions
125g thickly sliced speck or bacon, cut into strips
12 button mushrooms
1/2 cup brandy

Method

  1. Dry chicken pieces well with paper towel and remove any excess fat. Place wine in a china or glass bowl with garlic and bouquet garni. Add chicken pieces, turn to cover the chicken with the wine mixture, cover and leave in refrigerator overnight to marinate.
  2. The next day, remove chicken from wine and pat dry with paper towels. Reserve marinade. Dust chicken pieces with flour seasoned with salt and pepper. In a large, heavy-based saucepan heat butter slowly until it sizzles slightly. Brown chicken pieces in several lots until browned all over, turning. Remove and set aside.
  3. Add onions to pan and brown them lightly. Remove and set aside. Do the same with the speck and mushrooms, separately. Return the chicken, onions, speck or bacon and mushrooms to pan. Add brandy and ignite, shaking pan gently. Add marinade. Bring slowly to a simmer, cover and simmer over gentle heat for 1 hour. Add salt and freshly ground pepper if needed. Delicious served with creamy mashed potato.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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