Coq au vin

Ingredients14

• chicken1.5 kg
• dry red wine750 ml
• bacon lardons150 g
• pearl onions200 g
• button mushrooms250 g
• carrot1
• garlic3 cloves
• butter40 g
• all-purpose flour2 tbsp
• chicken stock200 ml
• brandy3 tbsp
• bouquet garni1
• salt1 tsp
• black pepper1/2 tsp

Method

1. Cut the chicken into pieces, pat dry, and season with salt and pepper.
2. Brown the lardons in a heavy casserole, then set them aside and brown the chicken in the fat.
3. Add the brandy, let it warm, and carefully flambé; then add the sliced carrot, garlic, and bouquet garni.
4. Sprinkle with flour, stir, and pour in the wine and stock so the chicken is nearly covered.
5. Cover and simmer gently for about 1 hour 30 minutes, until the chicken is tender.
6. Meanwhile, brown the pearl onions and mushrooms in butter until golden.
7. Add the onions, mushrooms, and lardons to the pot and simmer uncovered for 15 minutes.
8. Discard the bouquet garni, adjust the seasoning, and serve with the sauce.