Friends

Great rehearsal for Phil & Sylvias’, Thanks Steve, Sophie & Carly!. My Coq Au Vin is pretty good,

Feed 4

16 Shallots

400g Baby carrots

1 clove of garlic

2 Bay leaves

6 strips of smoked streaky bacon

1 Chicken cut into quarters

Bottle of red wine

Half pint of chicken stock

Small knob of butter

Slice the bacon and add to a touch hot pan, crush one clove of garlic and mix with the bacon, reduce heat.

Into a pan of simmering water place two handfuls of ‘topped’ shallots, (leave the root and attached skin on). Bring back to simmer, remove Shallots from the hot water and run under cold. put pan of hot water back onto heat, add salt, baby carrots and bring to boil.

Bring a large casserole dish up-to heat, add the bacon and chicken, skin down. Pinch the root of shallot to peel then add to the chicken and bacon. Drain your carrots and add to the casserole, stir in a third of a bottle of good red wine, scrape the base of the pan as you stir.

Reduce the red wine to half, throw in two bay leaves, cover, then place in an oven at 160 350 for one and half hours.

Remove dish from oven, place on a moderate heat, add half a pint of chicken stock, seasoning and bring to simmer.

Make a small amount of beurre manie, whisk into the simmering sauce until thickened.

To finish, add a small knob of butter and stir to a satin finish. Serve with creamed mash potato, green beans, and freshly washed chopped parsley.

delicraig