COQ-AU-VIN
Ingredients
Instructions
  1. Brown pancetta in mix of oil and butter and add onions. Cook for 1-2 mins then add mushrooms. When brown remove from pan and set aside
  2. Roll chicken pieces in seasoned flour and sauté in the same fat until golden on each side
  3. Return mushroom mix to pan
  4. Add salt, pepper, garlic, thyme, bay leaves and parsley. Cover pan and cook in oven at 190C until almost tender
  5. Remove chicken pieces and skim off fat. Set casserole on a high heat, pour in warn brandy and ignite it. Extinguish with the wine
  6. Add sugar and reduce sauce over a quick heat by half
  7. Combine flour and butter to form a beurre manie and add to sauce.
  8. Strain sauce into a clean casserole dish, return chicken and vegetables and simmer in a very slow oven till needed. Garnish with parsley
  9. Improves overnight. Reheats well