Coq Au Vin (Chicken Braised in Wine)

A French classic - a delicious stew that deserves only a truly free-range bird, or an old hen or rooster.

• Ready In: 2 hrs
• Serves: 4-6

Ingredients

• 1 (750 ml) bottle red wine (use a wine you'd enjoy drinking)
• 3 -5  sprigs fresh thyme
• 2  bay leaves
• 8  whole peppercorns
• 3 -5  sprigs parsley
• 1  medium  free-range chicken, cut into pieces
• 1  tablespoon olive oil
• 4  ounces bacon, cut into strips or lardons
• 2  large onions, chopped roughly
• 1  tablespoon tomato paste
•  plain flour
• 1 1⁄2 fluid ounces brandy
• 2  garlic cloves, chopped
• 4  ounces button mushrooms, halved or quartered if large
• 20  small  white pearl onions
• 2  ounces butter
• 2  teaspoons sugar

• beurre manie

• 1  teaspoon plain flour, mixed with
• 1  teaspoon butter, to make a paste
• 1  tablespoon  chopped parsley

Directions

1. Bring the red wine to the boil with the sprigs of thyme, parsley, bay leaves and peppercorns, then leave to cool for 1 hour; pour the wine over the chicken pieces and marinate for 12 hours.
2. Fry the bacon in a frying pan, remove with a slotted spoon; add the oil to the pan and fry the onions until softened; remove to casserole dish.
3. Remove the chicken pieces from the marinade and pat dry with kitchen paper.
4. Dust the chicken pieces with a little flour, then put them in the frying pan and brown them lightly; pour in the warmed brandy and flambé it (or cook off alcohol); transfer the chicken pieces and liquid to the casserole and add the bacon, strained marinade (with tomato paste stirred in), garlic and mushrooms; cover and cook in a preheated oven at 300F for about 1 hour.
5. In the meantime, fry the small onions in butter with the sugar and a little water until glazed; add to the casserole and cook for a further 30 minutes; if the sauce needs thickening, stir in a few small knobs of beurre manié.
6. Remove the casserole from the oven and sprinkle the chopped parsley over before serving.