Coq au Vin

Name: Coq au Vin
Yield: Serves 4-6
Ingredients: 1 onion, chopped; 250 g carrots, sliced; Salt and freshly ground pepper; 2 bay leaves; 175 g mushrooms, sliced; Salt and freshly ground pepper; 1 carrot, chopped; 700 ml red wine; 1 bouquet garni; 2 garlic cloves, chopped; 1 tsp whole black peppercorns; 4-5 juniper berries; 200 ml red wine vinegar; 4 tbsp vegetable oil; 1 tbsp plain flour; 1 whole chicken, cut into 6 serving pieces

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright , Eric Treuille and Le Cordon Bleu

Published 1996

About

Ingredients

1 whole chicken, cut into 6 serving pieces
4 tbsp vegetable oil
1 tbsp

Method

Cook marinade ingredients, except vinegar, for 15 minutes. Transfer to a bowl and let cool. Stir in the vinegar; add the chicken, Sprinkle over half the oil, cover and refrigerate overnight.

Remove the chicken and strain the marinade. Heat the remaining oil in a flameproof casserole, add the chicken. Sauté until brown. In another pan, boil the marinade. Skim any blood from the surface.<