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LOCATION: Recipes >> Poultry >> Coq Au Vin 03

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Coq au Vin

1 corn fed chicken about 2kg
2 carrots
2 sticks celery
1 parsnip
bouquet garni - 2 bay leaves, 1 sprig lemon thyme and 1 sprig rosemary
6 cloves garlic peeled
1 bottle good quality full bodied red wine
2 Tbsp vegetable oil
2 Tbsp butter
24 small button mushrooms
200 g smoky bacon cut into strips
24 small pickling onions, peeled
2 Tbsp tomato paste
1 1/2 Tbsp flour mixed with 1 1/2 Tbsp butter
salt and pepper
a pinch of sugar
2 Tbsp chopped parsley

Cut chicken into 12 serving pieces. Clean and peel vegetables, and
cut into chunky pieces. Place chicken, vegetables, herbs and garlic
in a bowl. Marinate in wine overnight. Remove chicken from marinade,
pat dry and brown in a heavy pan in half the butter and oil. Set
aside in a casserole dish. Brown mushrooms, bacon and onions in
remaining butter and oil and set aside in a bowl. Add vegetables,
marinade and tomato paste to chicken; bring to boil and cook gently
for around 30 minutes. Add mushrooms, bacon, onion and flour/butter
mixture. Simmer for another 10 minutes. Season.

To serve, arrange chicken on heated plates. Spoon mushrooms and
onions over chicken, followed by the sauce. Sprinkle with parsley.

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