Coq au Vin (Serves 3-4)
Added by hoppershaun | Wed 28 Jan 2009 @ 12:03
1 whole chicken, cut into 6 pieces (2 breats on the
bone, 2 thighs and 2 drumsticks)
1 bottle of red wine
chicken stock, amount varies
50 pancetta, cut into 2cm cubes
6-8 shallots, peeled but left whole
2 cloves of garlic, finely chopped
1 tbsp olive oil
25 g butter
2 tbsp flour
100g button mushrooms
salt and black pepper
1 tsp dried thyme
1. In a frying pan, heat the olive oil and butter. Add the pancetta and cook until golden and crisp. Remove with a slotted spoon and put into a large pot.
2. Add the chicken pieces to the frying pan and fry until browned all over. Remove with a slotted spoon and add these to the large pot.
3. Add the shallots and garlic to the frying pan and cook for 2-3 minutes. Remove the shallots with a slotted spoon and add to the large pot. Sprinkle the flour over the fat in the frying pan and cook for a minute or so, stirring. Pour in a large glass of the red wine, stirring all the time. Pour this sauce into the large pot. Also to the large pot, pour in the rest of the wine, thyme and seasoning. Add enough
chicken stock so that the contents are covered. Bring to the boil and then simmer. covered for 30 minutes. After this time, add the mushrooms. Simmer for a further 30 minutes.
4. Remove the chicken and place into a serving bowl. Reduce the sauce a little and then pour over the chicken. Serve.