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Coq au vin

Thursday - January 3, 2019 11:12 am , Category : RECIPES

Ingredient:
30 g (1 oz) butter
1 tbsp sunflower oil
1.5 kg (3 lb) chicken, cut into 8 serving pieces
125 g (4 oz) streaky bacon rashers cut into strip
8 small shallots or pickling onions
250 g (1 oz) plain flour
300 ml (1/2 pint) chicken stock
600 ml (1/2 pint) red wine
1 bouquet garni
1 large garlic clove, crushed
Salt and black pepper
2 tbsp chopped parsley, to garnish

Method:
Melt the butter with the oil in a large flameproof casserole. Add the chicken, and cook for 10-12 minutes until browned all over. Lift out and leave to drain on paper towels.

Spoon off any excess fat, then add the bacon, shallots or onions, and mushrooms, and cook over a high heat, stirring until golden brown.
Using a slotted spoon, remove the mixture, and leave to drain on paper towels.

Add the flour to the pan, and cook for 3-5 minutes, stirring constantly until lightly browned. Reduce the wine in a separate pan until it reduces to 300 ml (1/2 pint). Gradually pour in the stock, then the wine, stirring until smooth.

Return the chicken, bacon shallots or onions, and mushrooms to the casserole. Add the bouquet garni and garlic, and season. Bring to boil, cover, and cook in a preheated oven at 180℃ (160℃ fan, Gas 4) for 45 minutes or until the chicken is tender when pierced with a fork.

Sprinkle the chicken with the chopped parsley, and serve hot.

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