Coq au vin
Ingredients
Metric
Imperial
Coq au vin
- 1.5kg chicken, or cockerel/capon if you can get hold of one, jointed into 6 pieces
- 40g of butter
- 2 onions, sliced
- 2 garlic cloves, sliced
- 150g of smoked bacon lardons
- 2 tbsp of Doves Farm Organic Cornflour, mixed with a little water to make a paste
- 2 tbsp of cognac
- 100g of pearl onions
- 150g of chantenay carrots, halved lengthways (optional)
- 750ml of red wine, preferably from Burgundy
- 1 bouquet garni
- 200g of button mushrooms, cleaned and stalks trimmed
- salt
- pepper
SAVE RECIPE
Method
1
Begin by browning the chicken pieces in the butter in a large pan
2
Once nicely coloured, remove from the pan and reserve on a plate. Next, add the sliced onions, garlic and cornflour paste to the pan and stir until the onions have softened. Add the bacon
3
Once the bacon has cooked, add the cognac and set it alight to burn off the alcohol
4
Return the chicken to the pan with the bouquet garni, carrots, pearl onions and red wine. Cover with a lid and simmer for 30 minutes
5
After this time, add the mushrooms and simmer for a further 15 minutes
6
Season to taste with salt and pepper and serve with bread or mashed potatoes
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024