Coq au Vin

Method

1. 01

   Step 1

   Brown bacon in a casserole and remove. Pat chicken dry and brown in oil in batches.

2. 02

   Step 2

   Soften onions and carrots in the same pot for 5 minutes; stir in garlic and flour for 1 minute.

3. 03

   Step 3

   Add wine, stock, thyme and bay, stirring up browned bits. Return chicken and bacon.

4. 04

   Step 4

   Cover and simmer gently 45 minutes. Add mushrooms and simmer 20 minutes, until chicken reaches 74°C and is tender.

5. 05

   Step 5

   Remove bay and thyme stems, skim excess fat and serve with the reduced sauce.