Coq Au Vin
|Chicken pieces||4 Pound (2 Kilogram)|
|Seasoned flour||2 Ounce (1/2 Cup Or 60 Grams)|
|Olive oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Pickling onions/Shallots||12 , peeled|
|Bacon rashers||8 , chopped|
|Chicken stock||8 Fluid Ounce (1 Cup Or 250 Milliliter)|
|Red wine||1 1⁄4 Pint (3 Cups Or 750 Milliliter)|
|Button mushrooms||8 Ounce (250 Grams)|
|Freshly ground black pepper||To Taste|
1. Toss chicken in flour to coat (a). Shake off excess flour and set aside.
2. Heat oil in a large nonstick frying pan over a medium heat and cook chicken in batches (b), turning frequently, for 10 minutes or until brown on all sides. Remove chicken from pan and drain on absorbent kitchen paper.
3. Add garlic, onions or shallots and bacon to pan and cook, stirring, for 5 minutes or until onions are golden. Return chicken to pan, stir in stock and wine (c) and bring to the boil. Reduce heat, cover and simmer, stirring occasionally, for 1 1/4 hour or until chicken is tender. Add mushrooms and black pepper to taste and cook for 10 minutes longer (d).