Coq Au Vin | Reader's Digest Australia
French peasants devised this dish to deal with a tough old rooster – they slowly simmered it with onions, herbs and good red wine to render the gamey meat flavoursome and tender. If you don’t...
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Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Plate
- Measuring cup
- Measuring spoon
Ingredients
- 2 kg (4 lb) chicken, jointed
- 1/4 cup (60 ml) olive oil
- 150 g (5 oz) rindless bacon, diced
- 12 pickling onions, peeled
- 2 celery stalks, finely diced
- 2 cloves garlic, crushed
- 200 g (7 oz) whole button mushrooms
- 2 tablespoons brandy
- 3 cups (750 ml) red wine
- 2 bay leaves
- 3 sprigs fresh thyme, plus extra to garnish
- 1 tablespoon butter, softened
- 1 tablespoon plain (all-purpose) flour
- chopped fresh parsley, to serve
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