Coq Au Vin

[Poultry and Game]

110g/4oz rindless back bacon, diced

55g/2oz clarified butter

8 button onion, peeled

12 button mushrooms

1 x 1.35kg/3lb chicken, jointed into 8 pieces

290ml/½ pint red wine

white stock

1 small clove of garlic, crushed

1 bouquet garni (1 bay leaf, 1 sprig of each thyme and parsley and 1 stick of celery, tied together with string)

salt and pepper

20g/¾oz plain flour

TO SERVE

buttered rice

1 tablespoon chopped fresh parsley

1. Drop the bacon into a pan of boiling water for 30 seconds. Drain and dry very well.

2. Put half the butter into a large pan and slowly brown the bacon. Remove and reserve the bacon.

3. Add the onions, shaking the pan to brown all over.

4. Add the mushrooms. Fry fast for a further 2 minutes, then lift out all the fried food. Do not wash the pan.

5. Add the remaining butter to the pan and brown the chicken. Tip off all the fat.

6. Return the vegetables to the pan and the bacon pieces add  the wine and enough stock to nearly cover the chicken pieces. 

7. Add the garlic, bouquet garni and the pepper.

8. Stir the mixture until it comes to the boil. Stir well to loosen any sediment. Cover with a well fitting lid and simmer until the chicken and onions are tender (about 45 minutes).

9. Remove bouquet garni. Lift out all solid ingredients and put on a warmed serving dish. Keep warm while you make the sauce.

10. Skim all fat from the cooking liquid, putting 1 tablespoon of fat into a cup. Measure the liquid and make it up to 290ml/½ pint with more chicken stock or water.

11. Mix flour with the fat in the cup, add a little cooking liquid to it. Return the paste to the pan and bring slowly to the boil, stirring continuously. Simmer for 2 minutes until the sauce is smooth and shiny. Taste and season if necessary.

12. Arrange chicken pieces on a warmed serving platter and spoon the sauce over the chicken. Serve with buttered rice and garnish with parsley.