Coq au Vin

For an excellent flavor, marinate the chicken joints in the wine overnight. Drain, reserving the wine and cook as above.


  • 2 cloves garlic, crushed
  • 1/2 tsp salt
  • 4 chicken joints
  • 25 g butter or margarine
  • 2 tbsp oil
  • 12 button onions
  • 100 g button mushrooms
  • 25 g plain flour
  • 300 ml dry red wine ( non alcoholic/optional)
  • 150 ml chicken stock
  • bouquet garni
  • 1 tsp brown sugar
  • salt and pepper
  • chopped parsley to garnish

Cooking Process

  1. Rub the crushed garlic and salt into each chicken joint.
  2. Heat the butter or margarine and oil in a frying pan and cook the chicken joints until golden on all sides. Transfer the joints to a casserole.
  3. Fry the onions and mushrooms in the remaining fat until golden and add to the casserole.
  4. Stir the flour into the pan , add the wine and bring to the boil.
  5. Pour over the chicken joints . Add the stock , bouquet garni and sugar to the casserole, then season well.
  6. Cover the casserole with a lid or foil and cook in a moderate oven for about 1 hour. Remove the bouquet garni.
  7. Serve garnished with chopped parsley.

Coq au Vin

Bon Apetite!

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Coq au Vin