Fr Alex's Recipes for this week

Coq au Vin

INGREDIENTS

• ½ pack of Streaky bacon (Smoked or unsmoked)
• A heavy, casserole dish
• 2 tablespoons butter
• 1kg of Chicken pieces, on the bone i.e. Thighs/Legs/Drumsticks/Quarters
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 80ml Brandy
• 750ml full-bodied red wine such as Burgundy, Beaujolais, Cotes du Rhone or Chianti
• 450ml brown chicken stock (Stock pot or cube fine) or a can of beef consommé soup
• 1/2 tablespoon tomato paste
• 2 cloves mashed garlic
• 1/4 teaspoon thyme
• 1 bay leaf
• 12 to 24 brown-braised shallots
• 250g sautéed mushrooms
• Salt and pepper
• 3 tablespoons flour
• 2 tablespoons softened butter
• Sprigs of fresh parsley

Method

1.Sauté the bacon slowly in hot butter until it is very lightly
browned. Remove to a side dish.
2. Dry the chicken thoroughly. Brown it in the hot fat in the
casserole.
3. Season the chicken. Return the bacon to the casserole
with the chicken. Cover and cook slowly for 10 minutes,
turning the chicken once.
4. Uncover, and pour in the brandy. Averting your face,
ignite the brandy with a lighted match. Shake the
casserole back and forth for several seconds until the
flames subside.
5. Pour the wine into the casserole. Add just enough stock
or bouillon to cover the chicken. Stir in the tomato paste,
garlic and herbs. Bring to the simmer. Cover and simmer
slowly for 25 to 30 minutes, or until the chicken is tender
and its juices run a clear yellow when the meat is pricked
with a fork. Remove the chicken to a side dish.
6. While the chicken is cooking, prepare the onions and
mushrooms. Colour them in a frying pan to get some
added flavour – you just want to colour not cook them.
7. Simmer the chicken cooking liquid in the casserole for a
minute or two, skimming off the fat. Then raise the heat
and boil rapidly, reducing the liquid to about 550ml.
Correct seasoning. Remove from heat and discard bay leaf.
8. Blend the butter and flour together into a smooth paste
(buerre manie). Beat the paste into the hot liquid with a
wire whip. Bring to the simmer, stirring, and simmer for a
minute or two. The sauce should be thick enough to coat a
spoon lightly.
9. Arrange the chicken in the casserole, place the
mushrooms and onions around it and baste with the
sauce. If this dish is not to be served immediately, film the
top of the sauce with stock or dot with small pieces of
butter. Set aside uncovered. It can now wait indefinitely.
10. Shortly before serving, bring to the simmer, basting the
chicken with the sauce. Cover and simmer slowly for 4 to 5
minutes, until the chicken is hot enough.
11. Serve from the casserole, or arrange on a hot platter.
Decorate with spring for parsley.
"MAGNIFIQUE!"