Easy recipe for classic Coq au Vin

Here's a recipe for Coq au Vin, the classic French dish of chicken cooked in red wine, that's sure to please friends and family. Once you try it, this recipe will become a recipe box staple.

• 1 chicken,
• 1.5 to 2 kg (3 to 4 lb)
• 550 ml (2 1/4 c)
• red wine, ideally burgundy
• Salt and freshly ground black pepper
• 15 ml (1 tbsp) olive oil
• 100 g (3.5 oz) bacon, diced
• 30 ml (2 tbsp) brandy
• 100 g (3.5 oz) button onions, peeled
• 100 g (3.5 oz) mushrooms, sliced
• 2 cloves of garlic, crushed
• About 300 ml (1 1/4 c) chicken stock
• 25 g (1 oz) butter, softened
• About 60 ml (4 tbsp) all-purpose flour

• 4 small white onions
• 25 g (1 oz) unsalted butter
• 5 ml (1 tsp) sugar
• 50 g (1.4 c) button mushrooms
• 15 ml (1 tbsp) chopped parsley

Serves 4

1. Tenderize an older bird by marinating in the red wine for 24 hours, then clean, truss and season the bird (save the wine for use during cooking). Heat the oil in a heatproof casserole dish (or Dutch oven) and fry the bacon until the fat runs. Remove and set aside. Add the bird and brown. Pour off all but 45 ml (3 tbsp) fat.
2. Warm the brandy in a small skillet, set it alight and pour it over the bird. When the flames subside, pour in the wine and add the bacon, onions, mushrooms and garlic plus enough stock to come halfway up the bird.
3. Cover with a lid and cook on the top of the stove or in an oven preheated to 150°C (300°F) for 1 1/2 to two hours or until the thigh juices run clear when pierced with a skewer.
4. Meanwhile, mix the butter and flour with a fork. Boil the white onions for five minutes, then toss them in butter in a frying pan for three minutes. Add the sugar and cook for three to four minutes until caramelized. Fry the mushrooms ready for the garnish.
5. Remove the chicken, divide into joints and place on a serving dish. Lift the mushrooms, onions and bacon from the casserole with a slotted spoon and arrange over the meat. Keep warm.
6. Place the casserole over a high heat and boil hard to reduce by a third. Lower the heat and add the butter and flour mix in small pieces, stirring, until the sauce thickens. Check the seasoning and pour over the bird. Garnish with the onions, button mushrooms and parsley.

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