1-2 (about 150g) smoked Pork Rashers or Bacon, chopped into ½cm strips
Salt and milled Pepper
1 large Chicken, into 8 pieces
2 Tbsp (30ml) Flour
2 Onions, sliced
2 Carrots, chopped
2 Celery Stalks, chopped
2-3 cloves Garlic, sliced
¼ packet (8g) Thyme
3 Bay leaves
1 bottle (750ml) full-bodied Red Wine
1-2 cups (250-500ml) Chicken Stock
12 Baby Onions, peeled
1 packet (250g) button Mushrooms
Mashed Potatoes, to serve
Instructions
Heat half of butter in a heavy-based saucepan and fry rashers until golden. Remove and set aside.
Season chicken, dust with flour and fry until just golden on both sides. Remove and set aside.
Add carrots, onions and celery to saucepan and fry until golden.
Add garlic and cook for another minute.
Return chicken and rashers to saucepan, tuck in herbs, add wine and enough stock to cover chicken. Season and allowt to simmer for 15-20 minutes.
Heat remaining butter and fry baby onions and mushroom until golden.
Add to stew and cook for about 40 minutes, until chicken is soft and tender.
Remove chicken and vegetables from sauce and set aside.
Boil sauce to thicken slightly.
Return chicken and vegetables to sauce. Heat through before serving.
Serving
Suggestions
Serve with mashed potatoes.
Originally Submitted
6/29/2010
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