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Jan Hester
England
Oct 2008

"P.S. See you in a couple of years for the advanced course - you have been warned!"

Walnut Grove Recipes

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Coq au Vin

4 portions

Ingredients
  • 1 whole chicken
  • 4 large onions
  • 250g smoked bacon lardons
  • 1 bunch of fresh thyme
  • 4 cloves of garlic
  • 2 tbsp flour
  • 1 tbsp vegetable oil
  • 1 bottle of red wine
  • 500ml chicken stock

Method


1. Slice the onions and garlic, and chop the thyme. Pre-heat a large non-stick frying pan and fry onion, garlic & thyme with the bacon lardons until golden brown all over, remove from pan.


2. Chop the chicken into pieces, (drumstick, thighs, leaving on the bone cut the breasts in half.) Re-heat the same frying pan, and fry the chicken pieces all over until golden brown. Sprinkle the flour over the chicken, and cook out like a roux. 


3. Pour all of the wine into the pan with the chicken and allow it to come to the boil. Transfer the chicken & wine to a slow cooker, add the onions, garlic & thyme, and add the chicken stock. 


4. Bring to a gentle simmer, then cook slowly for 2 to 3 hours or until tender. Season and serve.

Serving Suggestions

Great served with mashed potato and fresh vegetables such as cabbage, carrots etc. Great winter warmer dish.


Advanced Preparation


Can be made a couple of days in advance, but better made the morning that you want to serve it, you will also find your house smells wonderful! 


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