W
L
THE BUTCHERS CUT
BY MUFFS OF BROMBOROUGH
COQ AU VIN
INGREDIENTS
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Whole chicken cut into
10 portions (ask our
butchers to do this for
you)
Salt & black pepper
4 slices of Smoky bacon
cut into lardons (ask our
butcher to do this)
About 12 mushrooms -
some cut in ¼, some in ½
Small onion, sliced
34 wirrallife.com
METHOD
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6 shallots whole
Chantennay carrots
2 teaspoons flour
3 teaspoons quality
butter
½ bottle of good rich
red wine, you must use a
good quality one for this.
Fresh thyme
½ pint of chicken stock
1. In an oven proof casserole, pot fry off the bacon until
crispy then remove and keep to one side.
2. Season chicken with salt & pepper, then brown off the
chicken skin side down to begin with. You’re not cooking
all the way at this point just getting some colour on the
chicken. Remove to one side.
3. Sweat off the mushroom, onion, shallots and carrots.
4. Put in the flour and butter and mix in well, ensuring no
lumps.
5. Add the red wine along with the thyme and bacon.
6. Reduce by about one third then add the chicken and
chicken stock and bring back up to a simmer.
7. In a pre-heated oven 200 o C bake for 30 minutes. Check
the chicken is cooked all the way through. Always check
the biggest pieces with the most bone. If they are cooked
the rest should be.
8. Once the chicken is cooked plate it up.
9. Reduce the sauce if necessary to the right thickness and
check for seasoning. Then spoon the sauce all over the
chicken.