The Real Coq au Vin

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Butter
Flour
Onions (about 20 small ones if you can get them, if not use 4 red ones)
Bacon - I use pancetta which I ask the deli to cut 1cm thick - 2 slices
Button mushrooms - about 250g - use tinned if you can't get these
2 cloves garlic
Bouquet garni = piece celery, bay leaf, thyme, sprig of rosemary tied together.
half glass brandy
1 litre red Burgundy* (don't worry, the alcohol evaporates - more's the pity!)
1 tbs sugar
1 tbs flour
Garlic croutons
Continental parsley or coriander

Cut bacon into cubes. If using red onions cut into quarters length-wise, then slice thickly.

Season chicken (if cooking with the skin on, otherwise don't)

Using heavy bottomed, deep pan, fry chicken, bacon and onions in about 50g of butter.

When chicken is browned add brandy, stand well back and set fire to it (don't panic, it will die down).

Add red wine, bouquet garni, garlic, salt and pepper. Bring to boil, add sugar, cover and gently simmer for about 3 hours. Take out the chicken with a draining spoon and put to keep warm. Discard the garlic and the bouquet garni.

Melt 50g of butter in a small pan, add the same amount of flour and cook for about 2 minutes while stirring.

Add some sauce from the pot to thin it then pour it into pan and bring to boil while stirring.

Add the mushrooms and turn the heat right down to keep sauce warm. Stir occasionally. Mushrooms will be perfectly cooked, even after half an hour.

To serve: put chicken in deep dish, pour sauce over and garnish with garlic croutons and parsley/coriander. Have some crusty bread handy for the sauce!

Coliban chats boiled in their skins, then rolled in oil, sea salt and herbs go well.

Also steamed broccoli dipped in a warm mixture of white wine and french mustard, then sprinkled with crushed and roasted almonds.

P.S. Baby onions are a bugger to peel, but easier if you put them in a bowl and pour boiling water over the top. Drain after a couple of minutes.

*It's not essential to use Burgundy - any good red wine will do. I try to cook the chook in the same wine I'm serving it with, but I have made this with a good quality grape juice before now. Just omit the sugar.

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