Grand Coq Au Vin
|Bacon slices||4 , chopped|
|Roasting chicken||5 Pound, cut into serving pieces (2 1/2 Kilogram)|
|Red wine||500 Milliliter (2 Cups, Burgundy Or Beaujolais)|
|Chicken stock||125 Milliliter (1/2 Cup)|
|Garlic||2 Clove (10 gm), finely chopped|
|Ground black pepper||To Taste|
|Mushrooms||1⁄4 Pound (125 Gram)|
|Beurre manie||2 Tablespoon|
|Freshly ground black pepper||To Taste|
Put the bacon in a large Dutch oven over moderate heat and fry, stirring constantly, until it has rendered its fat.
Add 1 tablespoon of the butter and the onions and fry until they are golden.
Transfer the onions and bacon to a plate and set aside.
Brown the chicken pieces on all sides in the fat, then pour the brandy over and ignite it.
Shake the pan while the brandy is flaming.
When the flames have subsided, pour in the wine and stock and add the bouquet garni, garlic and seasoning.
Once the liquid is simmering, return the onions and bacon to the pan.
Cover the pan, reduce the heat to low and simmer very gently for at least 1 hour or until the chicken is tender.
Melt the remaining butter in a small frying pan and fry the mushrooms for 2 to 3 minutes.
Add them to the other ingredients in the Dutch oven.
When the chicken is cooked, add the beurre manie in small pieces, stirring constantly, until the sauce has thickened.