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 grams 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.
