Origin of dish:
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Type of cooking:
Preparation time: 55 minutes
Cooking time: 105 minutes
Ingredients (serves 8):Method: You will need to prepare this recipe the day before as the meat will need 12 - 24 hours to marinate.
Cut the bird into pieces, remove fat and skin and put to one side.
Mix all marinade ingredients in a large bowl.
Leave meat to marinate for at least 12 hours, preferably 24.
Put the bacon in a saucepan of cold water.
Bring to the boil.
Leave to cook for 5 minutes.
Strain and dice.
Chop the fat and skin from the bird into small pieces and cook in another saucepan over a low heat with bacon, for about 10 minutes.
Strain and add all the chicken, except the liver.
Make sure cooked on all sides.
Dust with flour, brown over a high heat.
Sprinkle with eau de vie and flambé.
Strain herbs from marinade and add to pan.
Cook for two or three minutes at a high heat, then add more marinade, a glass of water and tomato purée.
Cover and leave to simmer for 1 hour 30 minutes.
Meanwhile, brown small onions in a small saucepan in half of the butter.
Add to main Coq au Vin, cook for a further hour.
Sauté the mushrooms in alittle butter, add to the dish, cook for a further 15 minutes.
Before serving, place all chicken in a serving dish, with bacon and mushrooms, keep warm.
Bring the rest of the sauce left to the boil.
Crush the liver in a vegetable mill or liquidise lightly, then add to sauce, mixing thoroughly.
Pour over meat and serve.