Name: Coq au Vin
Yield: Serves 8
Ingredients: 2 tablespoons chopped parsley; 1 litre (35 fl oz/4 cups) chicken stock; 60 g (2¼ oz) butter; 2 bay leaves; 1 bottle red wine; 1 tablespoon plain (all-purpose) flour; 2 × 1.6 kg (3 lb 8 oz) chickens, each jointed into 8 pieces; 125 ml (4 fl oz/½ cup) brandy; 30 g (1 oz/¼ cup) plain (all-purpose) flour; 250 g (9 oz) bacon, diced; 1 teaspoon oil; 2 teaspoons tomato paste (concentrated purée); 20 baby onions; 250 g (9 oz) button mushrooms; 30 g (1 oz) butter, softened; 2 thyme sprigs

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

2 × 1.6 kg (3 lb 8 oz) chickens, each jointed into

Main course

Method

Put the chicken, wine, bay leaves, thyme and some salt and pepper in a bowl. Cover and leave to marinate overnight.
Blanch the bacon in boiling water, then drain, pat dry and sauté in a large frying pan until golden. Lift out onto a plate. Melt a quarter

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Coq au Vin

Ingredients

Method

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