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Coq au vin

Yields6 Servings

This gorgeous Coq au vin recipe made along with Olivado's extra virgin olive oil is the perfect meal for cold winter nights! Take a look here:

Coq au vin

 

3 tablespoons Extra Virgin Olive oil
3 rashers streaky bacon
12 pickling size onions
400g / 14oz white button mushrooms
1/2 cup flour
1/2 teaspoon salt
Freshly ground black pepper
6 whole chicken legs
2 tablespoons brandy
2 1/2 cups red wine
1 bay leaf
6 sprigs fresh Italian parsley
1 sprig thyme
2 cloves garlic
1 tablespoon flour
2 tablespoons water
1 tablespoon finely chopped parsley to garnish

1

1. Cut the bacon into thin strips. Peel the onions. Wipe and trim the mushrooms. Heat one tablespoon of the Extra Virgin Olive oil in a frying pan and cook the bacon. Place in a casserole dish.

2. Add the onions and mushrooms to the frying pan and saute for 5 minutes. Remove from pan and set aside. Mix the flour, salt and pepper together in a plastic bag. Toss the whole chicken legs in the seasoned flour.

3. Heat the remaining oil in a large frying pan and brown the chicken pieces on all sides, then place into the casserole dish. Pour the brandy into the pan, and use a wooden spoon to release the sediment from the base of the oan. Warm the brandy, pour over the chicken and carefully ignite, using a long taper if possible. When the flames subside, place chicken in a casserole dish. Add wine to brandy in 1. pan.

4. Stir to remove pan sediment. Pour over chicken. Tie the parsley, bay leaf and thyme together to form a bouquet garni.

5. Crush, peel and slice garlic. Add bouquet garni and garlic to the casserole.

6. Cover and cook at 180°C / 355°F for 1 hour, stirring occasionally. Mix the flour and water together and stir into the chicken. Add the mushroom and onions and cook for a further 30 minutes. Remove the bouquet garni and garlic and discard. Sprinkle casserole with chopped parsley.

Nutrition Facts

Servings 0