recipe and photo from here
This recipe comes from one of the first French cookery books that I have purchased and it is the most used recipe book in my kitchen.
I use the internet most of the time but when I am looking for a tried and tested recipe, it is back to Raymond I go and this book is fool proof hence the title "Foolproof French Cookery".
Coq au Vin
Preparation: 1 hour, plus 24 hours' marinating.
|1.5kg||Chicken, (free range or organic), cut into 10 pieces (ask your butcher to prepare this)|
|1 tbsp||Plain flour|
|2 tbsp||Olive oil|
|2 pinches||Sea salt and freshly ground black pepper|
|For the marinade|
|1 litre||Full-bodied red wine, such as Shiraz or Cabernet Sauvignon|
|3||Medium carrots, cut into slanted slices 1 cm (1/2 in) thick|
|2||Celery sticks, cut into slices 1 cm (1/2 in) thick|
|20||Baby onions, peeled but left whole|
|1||Bouquet garni (parsley stalks, 2 bay leaves, 6 sprigs thyme tied together)|
|1 tsp||Black peppercorns, crushed|
For the garnish
|1 tbsp||Olive oil|
|200g||Smoked streaky bacon, rind removed, diced|
|400g||Small button mushrooms, trimmed|
|1 tbsp||Chopped fresh flat-leaf parsley|
bon appetit à tous, Leeann x