Coq au Pineau

Name: Coq au Pineau (Chicken in Wine Sauce)
Yield: Serves 6
Cuisine: France
Ingredients: 5 lb (2.5 kg) capon, jointed; 3 shallots, chopped; 15 fl oz (450 ml) white wine; Pinch of allspice; 1 bouquet garni; Salt and pepper; Salt and pepper; 2 oz (50 g) butter; 10 oz (300 g) mushrooms, chopped; Juice of ½ lemon; 7 oz (200 g) bacon, chopped; 15 fl oz (450 ml) chicken stock; 1 oz (25 g) flour; 5 fl oz (150 ml) double cream

Chicken in Wine Sauce

Preparation info

Serves
6

Difficulty
Medium

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

If possible use Pineau de Charente, a slightly sweet aperitif wine, for this recipe.

Ingredients

5 lb (2.5 kg) capon, jointed

Europe
France
Charente
Main course
Mediterranean

Method

Combine all the marinade ingredients, pour over the chicken and marinate overnight.

Drain the chicken, reserving the marinade, and brown in the butter in a large flameproof casserole.

Toss the mushrooms in the lemon juice. Add the bacon and mushrooms to the chicken and cook for 5 minutes. Add the chicken stock and simmer, covered, for 45 minutes.

Strain the marinade and