Coq Au Vin
|Chicken leg joints||32 Ounce (4 In Number, 8 Ounce / 225 Grams Each)|
|Red wine||4 Fluid Ounce (125 Milliliter)|
|Button mushrooms||4 Ounce (125 Grams)|
|Button onions||4 Ounce, peeled (125 Grams)|
|Garlic||1 Clove (5 gm)|
|Dried mixed herbs||1⁄2 Teaspoon|
|Water||1 Pint (575 Milliliter)|
|Chicken stock cubes||2|
|Canned tomatoes||8 Ounce (227 Grams / 1 Can)|
|Corn flour||1 Ounce (25 Grams)|
1. Remove skin from chicken; discard skin and keep aside chicken in a plate.
2. Crush garlic.
3. Drain and reserve tomato juice from canned tomatoes; finely dice drained tomatoes.
4. Preheat oven to 375° Fahrenheit.
5. In a saucepan, boil wine and add mushrooms and onions.
6. Add crushed garlic, herbs, bouquet garni, bay leaf, ½ pint water and 1 chicken stock cube; bring mixture to a boil and then simmer for 10 minutes.
7. Add drained tomato juice and diced tomatoes; bring mixture back to boiling.
8. Cook over high heat until liquids is reduced to half.
9. Add remaining water and remaining stock cube; bring to a boil and then simmer for 5 minutes.
10. Into a casserole, place chicken and pour sauce on top; bake in preheated oven for 1 hour.
11. Into a saucepan, strain sauce.
12. In a cup, mix corn flour with little water and stir into the sauce.
13. Return sauce into the casserole and heat in oven for another 5 minutes.
14. Divide chicken into 4 equal portions, cool thoroughly and freeze
15. Remove required portion from freezer and let defrost.
16. In a casserole dish, heat for 30 minutes.
17. Serve hot Coq Au Vin with mashed potatoes.