Coq Au Vin

Oven

Pre-heat to 180°C

Flour (50g plain)
Black pepper (1 tsp ground)
Salt (1½ tsp)

Place in bowl & mix well.

Chicken (1½kg in small pieces)

Lightly dredge in flour mixture & reserve.

Olive oil (3 tbp)

Heat in Oven proof casserole on high heat.

Gammon (100g smoked in 1cm pieces)

Place in pan and fry for a couple of minutes.

Shallots (200g)

Add.
Continue frying until the shallots are starting to colour.

New potatoes (250g baby)
Mushrooms (200g)

Add.
Continue frying for a few minutes whilst stirring frequently.
Remove everything except oil & reserve.

Add floured chicken to casserole and fry until lightly golden.
If necessary do this in batches.
Remove from heat and return vegetables & gammon. Stir.

Garlic (2 cloves crushed)
Bay leaves (2)
Thyme (1 sprig fresh)
Parsley (2 sprigs fresh)
Black pepper (1 tsp ground)
Salt (1½ tsp)

Add and stir.
Tightly cover and place in oven for 1 hour.

Remove from oven.
Reduce oven temperature to 130°C
Discard herbs.
Remove chicken, gammon & vegetables.
Place casserole on high heat.

Cognac (4 tbp)

Add to casserole & ignite.
Wait for a couple of minutes while it starts to burn down.

Wine (375ml bordeaux)

Add to extinguish the flames.

Butter (1 tbp)
Flour (1 tbp plain)

Mix together to form a paste (Beurre marie).
Add and stir until sauce has thickened.
Return chicken, gammon & vegetables.
Tightly cover and place in oven for ½ hour.