Simple Coq Au Vin
Ingredients:
6 chicken joints
2 tbsp flour
125g/4oz/½ cup butter
125g/4oz lean bacon cubes
1 onion, chopped
2 carrots, sliced
600ml/1 pint/2½ cups red wine
2 garlic cloves, crushed
1 bouquet garni
2 tbsp olive oil
450g/1lb button onions
a pinch of sugar
340g/12oz button mushrooms
salt and ground black pepper
Method:
1 Dust the chicken with 1 tbsp flour. Melt a knob of butter in a flameproof casserole and fry the chicken until brown all over. Add the bacon, onion and carrot and cook until tender.
2 Pour in the wine and stir well. Add the garlic and bouquet garni and bring to the boil. Reduce the heat, cover and simmer for 1½ hours until the chicken is cooked through.
3 Melt 2 tbsp butter with 1 tsp oil in a pan. Fry the button onions until they start to brown. Add the sugar, then cover and cook gently for 10–15 minutes, stirring occasionally.
4 Melt 2 tbsp butter with 2 tsp oil in a pan. Fry the mushrooms and cook for a few minutes. Keep warm.
5 Remove the chicken and keep warm. Discard the bouquet garni. Boil the liquid for 5 minutes to reduce it.
6 Blend the remaining butter and flour to make a paste and add small pieces to the cooking liquid. Stir until smooth and cook until thickened. Return the chicken, onions and mushrooms to the casserole, season to taste and serve.
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