Coq Au Vin (Chicken Braised in Wine) Recipe
A French classic - a delicious stew that deserves only a truly free-range bird, or an old hen or rooster.
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Cooking tools:
- Fine-mesh sieve
- Baking dish
- Oven
- Stove
- Saucepan
- Skillet
- Slotted spoon
- Mixing bowl
- Refrigerator
- Paper towel
- Spoon
- Chef's knife
- Cutting board
- Measuring cup
- Fork
Ingredients
- 1 (750 ml) bottle red wine (use a wine you'd enjoy drinking)
- 3 -5 sprigs fresh thyme
- 2 bay leaves
- 8 whole peppercorns
- 3 -5 sprigs parsley
- 1 medium free-range chicken, cut into pieces
- 1 tablespoon olive oil
- 4 ounces bacon, cut into strips or lardons
- 2 large onions, chopped roughly
- 1 tablespoon tomato paste
- plain flour
- 1 1/2 fluid ounces brandy
- 2 garlic cloves, chopped
- 4 ounces button mushrooms, halved or quartered if large
- 20 small white pearl onions
- 2 ounces butter
- 2 teaspoons sugar
- 1 teaspoon plain flour, mixed with
- 1 teaspoon butter, to make a paste
- 1 tablespoon chopped parsley
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