54 | France Destination Guide
is rich, tasty entrée is often served during the colder
months of the year. e secret to the depth of flavour
is marinating the chicken.
2 tbsp plain flour
1 large chicken, jointed
2 tbsp butter
125g bacon lardons (small
strips of bacon)
1 medium onion, chopped
1 medium carrot, chopped
1 bottle full‑bodied red wine
2 garlic cloves, peeled and sliced
1 tsp sugar
1 bouquet garni (bundle of
parsley, bay leaves and thyme)
Olive oil
225g baby onions, peeled
225g small button
mushrooms, trimmed
Small bunch of fresh parsley
1 Season the flour generously, then toss the chicken
pieces in the seasoned flour until well coated.
2 In a heavy‑based casserole pot, melt a tablespoon of
the butter. Fry the chicken pieces, turning around until
they are golden brown. Remove the chicken pieces and
set aside. Add in the bacon, onion and carrot and fry for
around 5 minutes.
3 Pour in the wine, de‑glazing the pan and scraping any
caramelised bits stuck to the bottom. Add the chicken
back in along with the garlic, sugar and bouquet garni.
Cover and simmer gently for an hour.
4 Before serving, melt another tablespoon of butter in a
frying pan along with a tablespoon of olive oil. Add in the
baby onions and mushrooms, season with salt and pepper
and fry until golden. Stir in to the chicken.
5 Remove the bouquet garni and garnish the coq au vin
with chopped fresh parsley. Serve straight from
the casserole.
S E R V E S 6 S E R V I N G S
French Cuisine
COQ AU VIN
