Coq au Vin


Preparation time: 40 minutes
Cooking time: about 1¼ hours
Serves 4

1 chicken (approx. 1.5kg)
Bouquet garni
Salt and black pepper
100g pickled belly pork or 100g unsmoked streaky bacon
100g button onions
1 large clove garlic
100g button mushrooms
50g unsalted butter
1 tablespoon olive oil
2 tablespoons brandy
600ml Burgundy or red wine
beurre manié *

100g glazed onions
50g button mushrooms
1 level tablespoon chopped parsley

1. Clean and truss the bird. Use the giblets with the bouquet garni, a little salt and freshly ground pepper to make stock. Dice the pickled pork or bacon, having first removed the rind and gristle. Peel the onions and garlic and trim and slice the mushrooms

2. Heat the butter and oil in a flameproof casserole dish or pan and fry the pork or bacon until the fat runs. Remove from the casserole.

3. Brown the bird all over in the hot fat, then spoon off any surplus fat. Warm the brandy in a spoon or small pan set it alight and pour it flaming over the bird. As soon as the flames subside, pour in the wine and add the pork, onions, mushrooms and crushed garlic.

4. Pour over enough stock to make the liquid come halfway up the bird. Cover with a lid and cook over low heat on top of the stove or in the oven, at 150ºC/300ºF (gas 2), for 1 hour or until the bird is tender, turning it from time to time.

5. Remove the bird and divide it into joints; keep these warm on a serving dish.

6. Lift out the onions, bacon and mushrooms with a perforated spoon and arrange them over the chicken.

7. Reduce the cooking liquid by brisk boiling, then lower the heat and gradually whisk in pieces of beurre manié* until the sauce has thickened. Correct seasoning and pour the sauce over the chicken. Serve garnished with glazed button onions, fried or grilled button mushrooms and freshly chopped parsley.

*Beurre manié: Knead an equal amount of butter and flour (25g of each) into a paste with a fork or the fingers. Stir or whisk continuously to dissolve the butter and disperse the flour. Simmer the sauce until it is thick and smooth and has lost the starchy taste of raw flour. Do not let the sauce boil or the beurre manié will separate out.

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