Coq Au Vin(Chicken With Wine)
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A home-kitchen version of coq au vin(chicken with wine), written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 3 to 4 lb. boiling/roasting chicken
- 3 Tbsp. butter
- 1 Tbsp. salad oil
- 4 oz. piece smokes streaky bacon, cubed
- 12 baby onions
- 2 sticks celery, finely chopped
- 2 c. mushrooms, quartered
- 1 garlic clove, crushed
- 2 Tbsp. flour
- 2 c. red Burgundy wine
- 1/2 c. plus 2 Tbsp. water
- 1 bay leaf
- 1 sprig fresh thyme or 1/4 tsp. dried thyme
- salt and pepper
Method
Wash and dry chicken; cut up.
Melt butter in a pan with the oil.
Fry the bacon cubes until golden brown.
Remove bacon and drain.
Fry the chicken until brown, turning once.
Put the bacon and chicken into an ovenproof casserole.
Fry the onions with the celery in the pan until soft; add to casserole.
Melt a little more butter in pan; add mushrooms and cook for 2 minutes, then drain.
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