Sunday, April 22, 2012

Coq au Vin

Either a jointed chicken or a selection of chicken pieces
150g chopped bacon 
30g butter 

2tbs vegetable oil
2 medium shallots 
a large carrot 
2 ribs of celery 
2 cloves of garlic 
2 tbsps flour 
1.25 ltrs  of red or white wine 
4 or 5 small sprigs of thyme 
3 bay leaves 
200g sliced mushrooms 

Cook the bacon and brown the chicken pieces in the oil and buttersetting aside

Slice the onion, carrot and celery sauté 
Add the herbs and seasonings deglaze with the white wine
Return the meat to the pan and cook until chicken is completely cooked
Remove and reduce the sauce until it thickens
Serve on white rice

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