Coq au vin or French fricassée

Serves 6

Ingredients

• 1 large chicken, cut into pieces,

• 3 bay leaves and thyme,

• 1 bottle red wine,

• 1 glass of cognac (optional),

• 1 onion or 250 g of baby onions,

• 2 carrots,

• 2 cloves garlic,

• 500 mL chicken stock,

• 200 g meaty bacon (no fat),

• 250 g white mushrooms (Champignon de Paris),

• 3 tbsp vegetable oil,

• 1-2 tbsp flour,

• parsley,

• salt & pepper.

Preparation

A day ahead or in the morning, marinate the chicken alongside the sliced carrots and onions in the red wine. Add the thyme, bay leaves and 10 grains of pepper.

Next day, pat chicken dry with paper towels. Heat 1 tablespoon oil in a large pan or dish over medium-high heat. Add chicken and sauté until skin is brown, turning once, about 10 minutes. Then put chicken aside and remove the vegetable from the marinade and cook in the pan for 3-4 minutes. Add the flour to them and mix (it helps make the sauté thicken). Add the chicken back in. Now is time to add the cognac and flame the chicken if you are using cognac.

Then add the marinade and the chicken stock. Season with salt and pepper, bring to the boil and cover for 2-3 hours on low heat.

Just before serving, pan-fry the sliced mushrooms and bacon and add to the chicken. Simmer until heated through and flavours blend, stirring occasionally, about 10 minutes.