Coq au Vin from The Times Cookery Book by Katie Stewart
Joint the chicken into eight pieces. Trim neatly and roll in seasoned flour. Melt 2 oz (50 g) of the butter in a large frying pan. Trim and chop the bacon, add the bacon pieces and fry gently until...
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Cooking tools:
- Chef's knife
- Cutting board
- Kitchen scale
- Mixing bowl
- Plate
- Saucepan
- Skillet
Ingredients
- 1 shallot
- 1 clove garlic
- ¼ lb (100 g) lean bacon rashers
- 1 lb (450 g) small onions
- ½ pint (3 dl) chicken stock
- ½ lb (225 g) button mushrooms
- 1–2 tablespoons brandy
- ½ pint (3 dl) red wine
- seasoned flour
- 3 oz (75 g) butter
- 1 (3 lb) (1½ kg) chicken
- freshly milled pepper
- salt
- bouquet garni
- 1 teaspoon tomao purée
- chopped parsley
- 1 oz (25 g) plain flour
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