Coq Au Vin
1 T olive oil
12 white baby onions, peeled
3 bacon rashers, chopped
40g butter
1.5 kg chicken pieces
2 garlic cloves, crushed
375 ml (1 ½ C) dry red wine
2 T brandy
1 T chopped thyme
1 bay leaf
4 parsley stalks, and a little extra
250g button mushrooms, halved
20g butter, softened
20g plain flour
12 white baby onions, peeled
3 bacon rashers, chopped
40g butter
1.5 kg chicken pieces
2 garlic cloves, crushed
375 ml (1 ½ C) dry red wine
2 T brandy
1 T chopped thyme
1 bay leaf
4 parsley stalks, and a little extra
250g button mushrooms, halved
20g butter, softened
20g plain flour
Preheat oven to 170°C. Heat oil in heavy fry pan and add onions, cook until brown. Add bacon, cook until brown. Remove to casserole dish. Brown chicken in butter in batches. Drain and transfer to dish.
Tip fat from pan, add garlic, wine, brandy, thyme, bay leaf, parsley. Bring to the boil and pour over chicken. Cook uncovered in oven for 85 mins then add mushrooms and cook for 30 mins more. Drain through colander and reserve liquid to frypan. Keep chicken warm in oven.
Mix softened butter and flour. Bring pan liquid to boil and whisk in flour and butter in 2 batches, then reduce heat and simmer until liquid thickens slightly. Remove parsley stalks and bay leaf from chicken. Pour over sauce and scatter chopped parsley.
Tip fat from pan, add garlic, wine, brandy, thyme, bay leaf, parsley. Bring to the boil and pour over chicken. Cook uncovered in oven for 85 mins then add mushrooms and cook for 30 mins more. Drain through colander and reserve liquid to frypan. Keep chicken warm in oven.
Mix softened butter and flour. Bring pan liquid to boil and whisk in flour and butter in 2 batches, then reduce heat and simmer until liquid thickens slightly. Remove parsley stalks and bay leaf from chicken. Pour over sauce and scatter chopped parsley.