This is a family favorite from my childhood Mum's Coq au Vin. This remind's me of cold Sundays with this wonderful smell permeating the house.
125 g Butter
125 g Bacon Lardons
4 small or 1 large Onion
250 g Button Mushrooms
1 Clove Garlic
1/2 half cup Plain Flour
750 ml Chicken Stock
1/4 cup Brandy (optional)
2 to 3 cups Red Wine
1 Bay Leaf
1/4 teaspoon Thyme (dried is fine)
1/4 teaspoon Mixed Herbs
Cut bacon into lardons or one cm pieces if using strip bacon. Half small onions or cut large into 8 wedges. Leave small mushrooms whole or slice if larger. Crush garlic.
Cube boneless chicken or portion boned chicken.
Add 25 g of butter to a hot pan allow to melt, add chicken allow to brown, you may need to do this in batches. Remove and set aside.
Add onions and bacon to the pan and brown, removed and place with chicken when cooked.
Add mushrooms and garlic, saute until mushrooms are wilted.
Add the rest of the butter, when melted add flour, stir and cook for 5 minutes. Remove pan from the heat and add the stock, wine and brandy to the pot stirring until smooth, add salt, pepper, herbs and bay leaf. Add the chicken, bacon and onions back to the pot and stir until the sauce thickens. At this stage you can place in an oven proof dish or if using a casserole pot to prepare just place directly in the oven covered.
Lala the supervisor.