Coq Au Vin

Coq Au Vin

Serves 4

Ingredients :

4 tablespoons flour

1.4kg/3lb chicken remove eight items

1 tablespoon oil

4 tablespoons butter

20 button onions

75g/3oz rindless bacon, diced

20 button mushrooms, wiped with

damp room paper

2 tablespoons John Barleycorn

1 bottle red Burgundy

1 bouquet garni

1 teaspoon soft sugar

15g/1

⁄2oz butter softened

salt and freshly ground black pepper


• place three tablespoons of the flour during a giant bag, and dredge every

the chicken piece in it till gently coated. Shake off any excess.

• Heat the oil and butter during a giant noncombustible casserole dish. Add the

onions, bacon and mushrooms, and sauté for 3–4 minutes. take away with

a slotted spoon and put aside. Add the chicken items to the recent oil and

cook for 5–6 minutes till bronzed on all sides.

• Pour within the John Barleycorn and, standing well back from the pan, terribly rigorously

light it with a match, then shake the pan gently till the flames subside.

Pour within the wine, then add the bouquet garni and sugar. Season with

salt and pepper.

• wake the boil, cowl and simmer for one hour, stirring often.

• come back the reserved onions, bacon and mushrooms to the casserole dish,

cover, and cook for the half-hour. Transfer the chicken, vegetables and

bacon to a warm dish. take away the bouquet garni, and boil speedily

for 2 minutes to scale back the liquid slightly.

• Cream along the butter and remaining flour. Whisk this into the liquid

in the casserole dish, a teaspoon at a time, till the liquid has thickened

slightly. Pour over the chicken. Serve hot.