Coq au Vin de Bourgogne

Tue, 15 October 2024

(Serves 4)

Ingredients:

Whole small chicken cut for saute

150g of smoked bacon lardons

7/8 pearl baby onions or shallots

8 small button mushrooms

4 cloves of garlic chopped

200ml of brandy

1 glass of red wine

1 bouquet garni (leek, thyme, rosemary, tied together)

1 litre chicken stock

For the croutons:

2/3 slices of bread

Chopped parsley

Knob of butter for frying

Method:

Firstly season all the chicken pieces and fry in batches until a nice colour is achieved.

Set aside and now fry the onions, garlic and mushrooms until a nice colour is achieved. Now flambe the brandy. Once flambeed add the red wine and reduce by half.

Add the chicken stock, bouquet garni and then return the chicken. Bring to the boil and then transfer to the oven at 190oC to cook for 25-30mins.

While that is cook prepare the croutons. Traditionally in france they are cut into heart shapes and then fry in the butter until golden and crisp on both sides. Dip the corners in finely chopped parsley.

Now serve it all up in a nice large platter with the croutons arranged around and enjoy!