MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Good Food's Coq Au Vin
Categories: Poultry, Pork, Wine, Herbs, Vegetables
Yield: 6 servings

1 1/2 tb Olive oil
3 sl (100 g) dry-cured, smoked
- back bacon; fat trimmed,
- chopped
12 sm Shallots; peeled
2 Free-range chicken legs;
- skinned
4 Free-range chicken thighs;
- bone in, skinned
2 Free-range, skinned, boned
- chicken breasts
3 cl Garlic; fine chopped
3 tb Brandy or Cognac
600 ml Red wine
150 ml Good-quality chicken stock
2 ts Tomato puree
1 sm Handful chopped flat-leaf
- parsley; garnish

MMMMM-----------------------BOUQUET GARNI----------------------------
3 Thyme sprigs
2 Rosemary sprigs
2 Bay leaves

MMMMM-------------------------MUSHROOMS------------------------------
1 1/2 tb Olive oil
250 g Chestnut mushrooms; halved
- if large

MMMMM-------------------------THICKENER------------------------------
2 tb Plain flour
1 1/2 ts Olive oil
1 ts Softened butter

Heat 1 tbsp olive oil in a large, heavy-based saucepan
or flameproof dish. Tip in 3 trimmed and chopped smoked
back bacon rashers and fry until crisp. Remove and drain
on kitchen paper.

Add 12 peeled shallots to the pan and fry, stirring or
shaking the pan often, for 5-8 mins until well browned
all over. Remove and set aside with the bacon.

Take 2 chicken legs, 4 chicken thighs and 2 boneless
chicken breasts, all with skin removed and pat dry with
kitchen paper.

Pour 1/2 tbsp olive oil into the pan, then fry half the
chicken pieces, turning regularly, for 5-8 mins until
well browned. Remove, then repeat with the remaining
chicken. Remove and set aside.

Scatter in 3 finely chopped garlic cloves and fry
briefly, then, with the heat medium-high, pour in 3 tbsp
brandy or Cognac, stirring the bottom of the pan to
deglaze. The alcohol should sizzle and start to
evaporate so there is not much left.

Return the chicken legs and thighs to the pan along with
any juices, then pour in a little of 600ml red wine,
stirring the bottom of the pan again.

Stir in the rest of the wine, 150ml good-quality chicken
stock and 2 tsp tomato purée. Drop in 3 thyme sprigs, 2
rosemary sprigs and 2 bay leaves to make a bouquet
garni, season with pepper and a pinch of salt, then
return the bacon and shallots to the pan.

Cover, lower the heat to a gentle simmer, add the
chicken breasts and cook for 50 mins - 1hr.

Just before ready to serve, heat 1 1/2 tbsp olive oil in
a large non-stick frying pan. Add 250g chestnut
mushrooms, halved if large, and fry over a high heat for
a few mins until golden. Remove and keep warm.

Lift the chicken, shallots and bacon from the pan and
transfer to a warmed serving dish. Remove the bouquet
garni.

To make the thickener, mix 2 tbsp plain flour, 1 1/2 tsp
olive oil and 1 tsp softened butter in a small bowl
using the back of a teaspoon.

Bring the wine mixture to a gentle boil, then gradually
drop in small pieces of the thickener, whisking each
piece in using a wire whisk. Simmer for 1-2 mins.

Scatter the mushrooms over the chicken, then pour over
the wine sauce. Garnish with a handful of chopped
flat-leaf parsley.

By Angela Nilsen

RECIPE FROM: https://www.bbcgoodfood.com

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