Coq au vin

Ingredients

Quantities for 4 servings.

• 1.5 kg Chicken, jointed
• 750 ml Dry red wine
• 150 g Smoked bacon, in lardons
• 300 g Button mushrooms
• 250 g Small onions
• 2 piece Carrot
• 4 clove Garlic
• 2 tbsp Plain flour
• 300 ml Chicken stock
• 3 sprig Thyme and bay
• 40 g Butter
• to taste Salt and pepper

Method

1. Cover the chicken with the wine, carrot, garlic and herbs and leave it in the fridge overnight. In the morning lift the meat out and dry it, keeping the wine.
2. Render the bacon in a casserole and lift it out. In that fat, brown the chicken hard on all sides, in batches.
3. Dust with the flour, stir and cook for two minutes. Pour in the marinade with its vegetables and the stock, bring to the boil and skim.
4. Braise covered over a low flame or at 160 °C for an hour. The sauce should barely tremble.
5. While it braises, fry the onions in butter until golden, and separately the mushrooms over a high flame until they colour.
6. Add the onions, mushrooms and bacon to the pot, give it ten minutes over a low flame and check the sauce for salt.