Coq au Vin (Chicken Braised in Red Wine)

Method

1. 1

   Marinating

   Overnight, place the chicken pieces in the red wine marinade with the vegetables, bay leaf, parsley, thyme and peppercorns.

   720 min
2. 2

   Browning the meat

   Remove the chicken from the marinade, pat it dry, then brown it on all sides in oil. Set aside.

   15 min
3. 3

   Frying the vegetables

   Fry the lardons, mushrooms, onion and carrot over a gentle heat for 5 minutes, then sprinkle over the flour.

   5 min
4. 4

   Flambéing

   Return the meat to the pan, pour over the cognac and set it alight. Once the flames die down, add the liquid along with the steam.

   2 min
5. 5

   Adding the liquid

   Pour in the marinade wine and the chicken stock, then add the garlic. Season with salt and pepper.

6. 6

   Braising

   Cover and simmer gently over a low heat for about two hours, until the meat is tender and the sauce has thickened.

   120 min
7. 7

   Serving

   Serve hot, with buttered potatoes or fresh pasta.