Coq au vin

PT1H

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1
Begin by browning the chicken pieces in the butter in a large pan
2
Once nicely coloured, remove from the pan and reserve on a plate. Next, add the sliced onions, garlic and cornflour paste to the pan and stir until the onions have softened. Add the bacon
3
Once the bacon has cooked, add the cognac and set it alight to burn off the alcohol
4
Return the chicken to the pan with the bouquet garni, carrots, pearl onions and red wine. Cover with a lid and simmer for 30 minutes
5
After this time, add the mushrooms and simmer for a further 15 minutes
6
Season to taste with salt and pepper and serve with bread or mashed potatoes
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