This is a classic French dish. While sounds fancy, it is simply a delicious chicken casserole braised in red wine.
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Ingredients
- 1.5 kg chicken cut into 8 pieces
- 2 carrots sliced
- 2 celery stalks sliced
- 18 shallots peeled and left whole
- 1 bouquet garni (1 bay leaf, 4 sprigs thyme, 4 sprigs parsley tied with string)
- 1 tablespoon coarsely ground black pepper
- 750 ml red wine
- 2 tablespoons plain flour
- 4 tablespoons olive oil
- 200 g streaky bacon rashers cut into pieces
- 350 g small mushrooms
To Cook
Preheat the oven to 180°C/350°F/Gas Mark4
Place the chicken, carrots, celery, onions, bouquet garni and pepper into a large bowl. Pour over the wine. Leave it to stand overnight or at least for a few hours in the fridge.
Drain the chicken and vegetables, reserving the wine. Pat dry the chicken pieces. Heat half the oil in a heavy based frying pan. Add the chicken and brown well all over. Remove the chicken to a casserole dish. Add the carrots, celery and onions to the pan and cook for 5 minutes or so until lightly coloured. At this point stir in the flour and gradually add the reserved wine and bring to the boil, stirring constantly. Pour this mixture directly over the chicken. Cover and cook in the oven for 1 hour or so until the chicken is tender.
Meanwhile, heat the remaining oil in a pan and fry the bacon pieces for a minute or so, before adding the mushrooms for a further 5 minutes.
When the chicken is cooked remove the casserole from the oven. Add the bacon and mushrooms and sprinkle with freshly chopped herbs if desired.
We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers
Tags: An Irish Butcher Shop, Avoca Irish Butcher, Coq au Vin, James Whelan Butchers, Pat Whelan, Rooster in Wine
