Heat the olive oil in a casserole dish and
brown the chicken for 5-10 minutes on medium-
high heat.
Add the onion, shallot, carrots and garlic and
sprinkle with flour and cornflour.
Mix well, then pour over the brandy. Set alight
over a high heat, rotating the pan in all
directions.
Once the flames diminish, add the red wine, water,
passata, thyme, parsley, bay leaf, salt and
pepper.
Cover and simmer for about 1 hour.
While the chicken is cooking, fry the bacon in
a hot pan until browned. Then drain and place
on kitchen paper. Add to the chicken after 1
hour of cooking along with the mushrooms.
Simmer for another 30 minutes uncovered.
Adjust the seasoning and remove the bay leaf
before serving.
Serving
Suggestions
Serve with mash or new potatoes and fresh vegetables.
Originally Submitted
5/19/2018
0 Out of 5 from
0 reviews
You can add this Coq au Vin recipe to your own private DesktopCookbook.
