Coq Au Vin Rouge
Over a year ago
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Ingredients
- one each Chicken Legs with thigh and skin on
- 125g Diced Streaky Bacon or Lardons
- 250 g button mushrooms, quartered
- 2 Grated garlic cloves
- 1 Bottle or Red Wine
- 5-6 tabs Oil
- 5-6 tabs Butter
- 2 large onions, chopped
- 25g Plain Flour
- 1 Bouquet Garni
- Salt and Pepper to taste
Accompaniment
SponsoredOrigin Pinot Grigio Organic
The nation's favourite tipple in an organic bundle. A great value wine, from Italy's ever popular Pinot Grigio grape. This wine is perfectly balanced with juicy pear and peach notes and soft floral aromas
Description
This is easy, smells divine and never fails to impress people. Dedicated to Jim and Sarah who were married on Saturday but were engaged in France over this meal!
Method
-
1
Season the flour and roll the chicken pieces in it. Keep the remaining flour for later.
Melt 2 tabs of butter and oil in a large pan and brown the bacon and onions.
In a separate pan, melt 2 tabs of butter and oil and saute the mushrooms.
When the bacon and onions are nicely browned, add the garlic and cook for a further minute. Add the remaining flour, stir and cook for a minute or so. Add the wine and stir until thickened.
Bring to the boil and add the chicken, the sauteed mushrooms, the bacon and onion mixture, bouquet garni and salt and pepper to taste.
Place into a casserole dish with a lid and cook for 45 mins in the oven at around 200C. Remove the bouquet garni and serve. Particularly nice with Dauphinoise Potatoes and Green Veg. Enjoy!
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