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Coq-Au-Vin

Jill Booth

Prep 30 mins30m
Cook 2 hrs2h
Serves 4

This was my Mum's recipe which I still treasure - The original paper she has written it on has plenty of greasy marks and stains - a testament to how much we enjoy it.

Ingredients

  • 4 chicken pieces (maryland) (on the bone)
  • 4 oz streaky bacon
  • 8 small onions
  • 1 large garlic clove
  • 3 carrots
  • 2 bay leaves
  • 1 pt red wine
  • 6 oz mushroom
  • 1 tb flour
  • 2 tbs brandy
  • oil (for cooking)
  • salt and pepper

Instructions

Keep screen awake
  • 1
    Trim chicken and cut each portion in half
  • 2
    Season chicken and brown it in oil. Transfer it to a casserole dish
  • 3
    Cut up bacon, fry and add to casserole
  • 4
    Soften roughly chopped onion and garlic in oil. Add to casserole
  • 5
    Chop carrots and fry. Add wine and brandy to the frying pan and bring to the boil while stirring to scrape the bottom of the frying pan. Add to casserole
  • 6
    Add the bay leaves to the casserole. Cook at 180C for approx. an hour
  • 7
    Add sliced mushrooms and cook for a further
  • 8
    Strain off the liquid and thicken it with the flour (cream the flour with a little liquid before you stir it in). Adjust the seasoning and then pour the liquid back into the casserole.
  • 9
    Put back in the oven until required
  • 10
    The casserole can be completed and chilled or frozen and then re-heated when wanted.

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