Coq au vin (Braised chicken with red wine)

Posted: April 5, 2009 by nietize in Chicken, French
Tags: , , ,

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Ingredients

1.5 kg chicken, cut into portions
225g baby onions
1 tbsp butter
3 cups mushrooms, quartered
2 tbsp plain flour
3 cups dry red wine
1 cup chicken stock
1 bouquet garni

Pat the chicken pieces dry and season with salt and pepper. Place in a large heavy based frying pan, skin side down, and cook over a medium high heat for 10-12 minutes or until golden brown. Transfer to a plate.

Meanwhile, heat the oil in a large casserole over a medium low heat, add the onions and cook, covered, until evenly browned, stirring frequently.

Wipe the frying pan clean and melt the butter in it over a medium heat. Add the mushrooms and saute, stirring until golden brown.

Sprinkle the onions in the casserole with flour and cook for 2 minutes, stirring frequently, then add the wine and boil for 1 minute, stirring. Add the chicken, mushrooms, stock and bouquet garni. Bring to the boil, reduce the heat to very low and simmer, covered, for 45-50 minutes until the chicken is cooked.

Transfer the chicken pieces and vegetables to a plate. Strain the cooking liquid, skim off the far and return the liquid to the pan. Boil to reduce by one third, then return the chicken and vegetables to the casserole and simmer for 3-4 minutes to heat through. Serve immediately.

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