One of the most famous recipes in French cooking, I first learned how to make Coq Au Vin as an apprentice chef. It uses quite a lot of wine, and should be started the day before so you can leave it to marinate over night, but it tastes sublime!

INGREDIENTS

• 1.5 litres red wine
• 1 carrot
• 1 onion
• 1 stalk celery
• 3 cloves garlic
• 3 sprigs thyme
• 1 bay leaf
• 6 chicken marylands - leg and thigh

• 40 ml olive oil
• 40 g butter
• 12 pearl onions
• 200 g speck or bacon, cut into 1 cm lardons
• 500 g button mushrooms
• 100 ml brandy or cognac
• 2 Tbsp plain flour
• 3 sprigs thyme
• 2 bay leaves

READ THE FULL METHOD -- [ Ссылка ]

свернуть