Coq Au Vin Chicken Braised In Wine

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A french classic - a delicious stew that deserves only a truly free-range bird, or an old hen or rooster.

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Steps

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Bring the red wine to the boil with the sprigs of thyme , parsley , bay leaves and peppercorns , then leave to cool for 1 hour.

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Pour the wine over the chicken pieces and marinate for 12 hours.

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Fry the bacon in a frying pan , remove with a slotted spoon.

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Add the oil to the pan and fry the onions until softened.

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Remove to casserole dish.

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Remove the chicken pieces from the marinade and pat dry with kitchen paper.

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Dust the chicken pieces with a little flour , then put them in the frying pan and brown them lightly.

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Pour in the warmed brandy and flamb it.

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Transfer the chicken pieces and liquid to the casserole and add the bacon , strained marinade , garlic and mushrooms.

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Cover and cook in a preheated oven at 300f for about 1 hour.

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In the meantime , fry the small onions in butter with the sugar and a little water until glazed.

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Add to the casserole and cook for a further 30 minutes.

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If the sauce needs thickening , stir in a few small knobs of beurre mani.

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Remove the casserole fr.

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Ingredients

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red wine, fresh thyme, bay leaves, peppercorns, parsley, free-range chicken, olive oil, bacon, onions, tomato paste, plain flour, brandy, garlic cloves, button mushrooms, white pearl onions, butter, sugar