Coq Au Vin Recipe

Signature dish from France

25 g butter

2 rashers bacon, chopped

8 pieces chicken

12 pickling onions

100 g button mushrooms

2 tablespoons brandy

1 1/2 cups red wine

2 cloves garlic, crushed

1 tablespoon tomato paste

1 bay leaf

sprig thyme

sprig parsley

salt and pepper

2 tablespoons Edmonds plain baking flour

25 g butter

Melt first measure of butter in a flameproof casserole dish or saucepan

Add bacon and cook for 4 minutes

Remove from pan

Remove skin from chicken

Add to pan and cook until browned on both sides

Remove from pan

Add onions and cook until golden

Return bacon and chicken to pan

Add mushrooms

Pour brandy over chicken

Stir in wine, garlic and tomato paste

Make a bouquet garni with bay leaf, thyme and parsley

Add to saucepan

Bring to the boil

Cover, reduce heat and simmer gently for 45 minutes or until chicken is tender

Season with salt and pepper to taste

Put flour and second measure of butter into a small bowl

Mix together to form a paste called beurre mani

Remove chicken from pan and keep warm

Bring cooking liquid to the boil and whisk in the beurre manie a little at a time, cooking gently until sauce is smooth and thickened slightly

Remove bouquet garni

Return chicken to the pan and serve

Serves 4 - 6