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Coq au Vin




Source of Recipe


unknown






Recipe Introduction


serves 6-8

a very nice french invention





List of Ingredients



• 2 kg chicken thighs
  
• 2 tbs butter
  
• 125g bacon, rind removed
  
• 250g small onions, peeled
  
• 1/4 cup brandy
  
• 2 cloves garlic, crushed
  
• bouquet garni
  
• 3/4 cup red wine
  
• 1/2 cup chicken stock
  
• 1 tbs cornflour blended with 1/4 cup water
  
• mushrooms
  






Instructions



1. Chop bacon. Heat butter in a large frypan and cook chicken thighs until golden on both sides.
   
2. Using a slotted spoon remove chicken and place in an ovenproof dish.
   
3. Add mushrooms and cook for a few minutes. Remove and add to chicken. Cook bacon and onions until golden and add to chicken (exclude fat and juices).
   
4. Pour brandy over chicken. Stir in garlic, bouquet garni, red wine and chicken stock.
   
5. Cover and cook slowly (top of stove or in 190C oven for 1 hour. Discard bouquet garni.
   
6. Remove chicken to a plate and keep warm. Stir blended cornflour into cooking liquid (this bit is optional)
   
7. Cook for a few minutes until sauce has thickened (if you used cornflour) Return chicken and turn to coat in the gravy.
   






Final Comments


Serve with potatoes and garnish with parsley. Other good accompaniments (potentially) are fresh bread, steamed baby carrots or beans or a green salad.