About this recipe:Coq au Vin is one of my favourite dishes - always delicious and so simple to prepare. The secret is not to skimp on cooking time as you want the chicken falling off the bone. You don't have to use an expensive wine, but it must be dry.
1 whole chicken (1-1.5 kg), cut into pieces
1 large onion, chopped
1 carrot, chopped
2 garlic cloves, minced
2 tablespoons flour
1 measure brandy or cognac
750ml dry red wine
1 tablespoon tomato puree
salt and freshly ground black pepper
1 tablespoon dried thyme
4 tablespoons fresh parsley, chopped
1 bay leaf
1 punnet mushrooms
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In a large heavy pot melt 3/4 of the butter and the bacon. Add the chicken and fry over high heat until brown.
Add the onion, carrot and garlic, and sprinkle with the flour. Add cognac.
In a bowl, mix the red wine, water and tomato puree and mix into the pan. Add salt, pepper, thyme, parsley and a bay leaf. Reduce heat and simmer covered for 1.5 to 2 hours until the chicken falls off the bone.
Clean mushrooms and cut into thin slices. Heat the rest of the butter in a frying pan and cook the mushrooms until soft, boiling away all the liquid. Add the chicken to the pan. Mix well and bon appetit!