About this recipe:This is a great recipe for coq au vin and has been in our family for years. A great go to meal for a comforting winter dinner party. Serve with vegetables and some crusty bread. Don't forget a nice Red Burgundy or Beaujolais for the table.
1 whole chicken, jointed
3 tablespoons plain flour
4 tablespoons butter
6 shallots, roughly chopped
6 carrots, chopped
450g mushrooms, sliced
6 rashers streaky bacon, chopped
salt and pepper, to taste
1 teaspoon chopped fresh thyme
2 bay leaves
1/2 bottle red wine
300ml to 600ml chicken stock
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Toss the chicken pieces in the flour then in a large, oven proof casserole dish, melt the butter over a high heat and brown the chicken pieces. Add the shallots, carrots, mushrooms and streaky bacon and stir for several minutes. Add the salt and pepper and pour over the Cognac. Add the herbs and enough wine and stock to cover the chicken.
Bake covered in the oven for 90 minutes until the chicken is no longer pink in the centre. Remove from the oven and serve.
The general rule for coq au vin is to use the best wine you can afford for cooking and then drink the same, and traditionally this would be a Red Burgundy.