Coq au Vin
Chicken braised slowly in red wine with mushrooms, bacon and pearl onions.
1.5 hours 4 servings Hard french
Ingredients
- 1 kg chicken pieces
- 750 ml red wine
- 150 g bacon
- 200 g mushrooms
- 200 g pearl onions
- 250 ml chicken stock
- 2 cloves garlic
Steps
- Brown chicken pieces in a pot with a little oil until golden.
- Remove the chicken.
- Cook chopped bacon in the same pot until crisp.
- Add pearl onions and mushrooms.
- Sprinkle in flour and stir to coat.
- Cook for 1 minute.
- Pour in red wine and chicken stock, scraping up any browned bits.
- Return the chicken to the pot.
- Add thyme and a bay leaf.
- Simmer covered for 45 minutes.
- Remove the lid and reduce the sauce slightly.
- Serve with crusty bread.