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List of ingredients for Ginette Mathiot's Coq au vin


* 3 tablespoons Olive oil
* 90g Butter
* 1.5kg Chicken pieces, bone in (capon was traditionally used)
* 1 Red onion, chopped
* 40g Plain flour
* 50ml Brandy
* 500ml gutsy Red wine
* Seasoning
* 2 bulbs Garlic, peeled and finely Diced or chopped
* 190g Button mushrooms, left whole, ot cut in half if on the large side
* 100g Pickled silverskin Onions
* 100g Smoked bacon, Diced

===Method===
* The day before you want to serve, heat the Oil and 50g of the Butter in a heavy pan or sauteuse.
* Add the Chicken pieces and the Onion and cook over a medium heat until the chicken is Browned on both sides.
* Sprinkle in the Flour and stirring constantly, cook for a further few minutes.
* Pour in the Brandy and the Wine, increase the heat, and cook until the aroma of Alcohol has disappeared.
* Season, add the Garlic and cook gently for one hour, turning over the Chicken pieces half way through.
* Cool and refrigerate overnight.
* The next day, gently reheat over a low temperature.
* Meanwhile, add the remaining 40g Butter to a Frying pan and sauté the Onions and Bacon until the Bacon is Brown.
* Add to the Chicken, leaving as much Butter as possible in the Frying pan.
* Next, add the Mushrooms to the Frying pan and cook until softened.
* Stir them into the Chicken and serve.

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Recipe from: https://www.cookipedia.co.uk/wiki/index.php/Ginette_Mathiot's_Coq_au_vin

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