Pheasant coq au vin recipe | Taste of France®

Ingredients

• 4 x pheasant breasts
• 150g button mushrooms
• 1 tbsp brandy
• 250m red wine
• 500ml chicken stock
• 80g diced pancetta or bacon lardons
• 300g shallots, peeled
• 2 tsp minced garlic
• 1 tbsp tomato puree
• 1 tsp dried thyme
• 1 tsp dried Rosemary
• 1 bay leaf
• 1 tbsp cornflour
• A glug or two of olive oil
• A small knob of butter
• Salt and pepper
• A handful of parsley, chopped.