Coq au vin
A recipe from France: The Cookbook
Preparation: 25 minutes, plus chilling time
Cooking: 1 hour
Serves: 6 people
3 tablespoons oil
90 g (3¼oz) (scant ½ cup) butter
a 1.5kg (3¼lb) capon or chicken, cut into pieces
30 g (1¼oz) onion, chopped
40 g (1½oz) (13 cup) flour
50 ml (2 fl oz) (¼ cup) Cognac
500 ml (18fl oz) (generous 2 cups) red Burgundy wine
Salt and pepper
2 garlic cloves, crushed or finely chopped
185 g (6½oz) button mushrooms
100 g (3½oz) button onions or shallots
100 g (3½oz) smoked bacon, diced
Prepare the day before serving.
Heat the oil and 50g (1¾oz) of the butter in a heavy-based pan, add the capon or chicken pieces and the onion and cook over a medium-high heat until browned on all sides. Sprinkle with the flour and continue to cook, stirring.
Remove from the heat, pour in the Cognac and simmer vigorously to evaporate the alcohol. Pour in the wine, season with salt and pepper and add the garlic. Cook for 1 hour.
Allow to cool and store in the refrigerator until the next day.
The next day, reheat slowly over a low heat.
Shortly before serving, divide the remaining butter between 2 frying pans. Add the mushrooms to one and the button onions or shallots and bacon to the other.
Cook until the mushrooms are softened and the onions or shallots and bacon are browned. Add the bacon, onions or shallots and mushrooms to the capon or chicken.