Monday, November 15, 2010

Coq Au Vin

I love chicken. It's so versatile and delicious. I had been planning on making this dinner for ages, for one of our dinner parties or for when we had people over but every time I cooked something else. Recently one evening I decided screw it and I cooked it just for us, no fancy dinner party needed and it was so good! It is a great dish to serve up to guests but it's equally good as a mid-week normal dinner, economical, filling and no harder to make than a stew!

Serves 4


4tbsp butter
2tbsp olive oil
4lb chicken pieces (on the bone)
Big handful of streaky bacon, diced
2 large onion, finely chopped
2 garlic cloves, finely chopped
2tbsp brandy
225ml red wine
300ml chicken stock
1 bouquet garni
salt and pepper
2tbsp plain flour
4 bay leaves


  1. Melt half the butter with the olive oil in a large, flameproof, casserole dish. Add the chicken and cook over a medium heat for 8-10 minutes, turning continually until golden brown all over. Add the bacon, onions and garlic.
  2. Pour in the brandy and set it alight with a match or taper. When the flames have died down add the red wine, stock, bay leaves and bouquet garni, and season to taste with the salt and pepper.
  3. Bring to the boil, reduce the heat and simmer gently for 1 hour, or until the chicken pieces are cooked through and tender.
  4. Meanwhile, make a beurre manie by mashing the butter that's left with the plain flour in a small bowl.
  5. Remove the bouquet garni and bay leaves and discard. Transfer the chicken to a large plate and keep warm. Stir the beurre manie into the casserole, a little at a time. Bring to the boil, return the chicken to the casserole and serve immediately.

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