Coq Au Vin

• By foodie User TPL
  More recipes by this foodie >
• Difficulty: Moderate
• Course: Main

Ingredients

1.5 kilo's chicken pieces (preferably dark meat)
1/2 cup flour
1 tsp salt
1/4 tsp freshly ground pepper
Olive oil
6 slices streaky bacon - diced
6 small onions
250 grams mushrooms - sliced
4 medium carrots - sliced
1 cup chicken stock
1 cup red wine
1 clove garlic, crushed
Bouquet Garni (thyme, bay leaf, parsley)
Chopped parsley

Method

In a large pan, saute bacon on medium heat in a little olive oil, remove, crumble and set aside.

Coat chicken in seasoned flour. Brown chicken in olive oil, remove. Add carrots and onions. Stir until onions are tender, adding garlic after 2-3 minutes of cooking. Do not allow garlic to brown.

Add bacon, chicken, stock, wine, and the Bouquet Garni.

Bring to a boil, reduce heat and simmer for 15 minutes. Add mushrooms and simmer, uncovered, for 30 to 45 minutes more or until chicken is tender.

TO SERVE: Remove chicken, onions, carrots, and mushrooms to a heated platter with a slotted spoon. Remove and discard Bouquet Garni.

Bring liquid back to a simmer and thicken by stirring in equal quantities of butter and flour mixed together (2 tbls of each) for a few minutes. Spoon the sauce over chicken.

sprinkle with chopped parsley if desired. Picture courtesy of google images