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Coq au Vin

Ingredients

  • 1 corn fed chicken about 2kg
  • 2 carrots
  • 2 sticks celery
  • 1 parsnip
  • bouquet garni - 2 bay leaves, 1 sprig lemon thyme and 1 sprig rosemary
  • 6 cloves garlic peeled
  • 1 bottle good quality full bodied red wine
  • 2 Tbsp vegetable oil
  • 2 Tbsp butter
  • 24 small button mushrooms
  • 200 gram smoky bacon cut into strips
  • 24 small pickling onions, peeled
  • 2 Tbsp tomato paste
  • 1 1/2 Tbsp flour mixed with 1 1/2 Tbsp butter
  • salt and pepper
  • a pinch of sugar
  • 2 Tbsp chopped parsley

Instructions

Cut chicken into 12 serving pieces. Clean and peel vegetables, and cut into chunky pieces. Place chicken, vegetables, herbs and garlic in a bowl. Marinate in wine overnight. Remove chicken from marinade, pat dry and brown in a heavy pan in half the butter and oil. Set aside in a casserole dish. Brown mushrooms, bacon and onions in remaining butter and oil and set aside in a bowl. Add vegetables, marinade and tomato paste to chicken; bring to boil and cook gently for around 30 minutes. Add mushrooms, bacon, onion and flour/butter mixture. Simmer for another 10 minutes. Season. To serve, arrange chicken on heated plates. Spoon mushrooms and onions over chicken, followed by the sauce. Sprinkle with parsley.

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