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Coq au vin - for roasting chickens

 
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sean
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Joined: 28 Oct 2004
Posts: 42207
Location: North Devon
PostPosted: Sat May 23, 09 8:50 am    Post subject: Coq au vin - for roasting chickens Reply with quote
    



Ingredients

  • 1 bottle decent full bodied red wine
  • 3/4 sprigs fresh thyme
  • 2 bay leaves
  • 1 dsp redcurrant jelly
  • 1 small onion peeled and stuck with 2 cloves
  • 2 sticks celery chopped
  • 1 carrot peeled and chopped
  • 4 garlic cloves peeled and bruised
  • 1 large chicken
  • salt and pepper
  • 1 tbsp flour
  • 25g butter
  • 1 tbsb olive oil
  • 75g pancetta/smoked streaky bacon cut into lardons
  • 20 button onions peeled
  • 20 button mushrooms
  • 3 tbsp cognac


Recipe

  1. Put the first eight ingredients into a pan and bring to the boil. Reduce by half over a medium flame, strain and reserve.
  2. Joint the chicken and remove the skin.
  3. Season the pieces with salt & pepper and roll in the flour.
  4. Heat the oil and butter in a heavy, lidded pan and saute the chicken until golden.
  5. Remove to a plate and fry the pancetta until crisp.
  6. Remove this and put it with the chicken.
  7. Tip the mushrooms and onions into the pot and stew them until well coloured.
  8. Put the chicken and bacon back in the pot and turn up the heat.
  9. Flame it all with the cognac, then add the reduced wine.
  10. Simmer for about an hour.


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