One of our favourite French dishes is coq au vin, or chicken with wine. Today is Sunday, the last day of the lovely December holidays and I decided to spend the morning cooking. We will have guests next week and I have decided to make this dish for them. I also used some of the coq au vin to make individual pies. (I used bought pastry for the lids.)
120g diced bacon
1 chicken, cut into pieces
225g baby onions
2 garlic cloves, crushed
3 sprigs fresh thyme
a sachet of concentrate chicken stock
750ml dry red wine
salt and black pepper
To thicken the sauce
4 tbsp cake flour and 25g butter
Preheat the oven to 350 degrees C. Coat the chicken with the flour, salt and pepper. (Use a plastic bag to do this.) Melt the butter in a casserole dish. Add the chicken portions and brown. Add the onions, garlic and diced bacon and fry until golden. Add the mushrooms, pour in the wine and add the thyme. Bring to the boil, cover the dish with a lid and cook in the oven until the chicken is tender (about 40 minutes, do not overcook).
To thicken the sauce, melt the butter in a small frying pot, add the flour and stir well. Add a bit of the hot coq au vin sauce to this mixture and pour the mixture back into the stew, stirring continuously. When the sauce thickens slightly and is glossy, taste and adjust seasoning if necessary.