If you like, sprinkle some chopped parsley over the chicken and make it look pretty. Bring it to the boil, whisking all the time until the sauce has thickened, then serve the chicken with the sauce poured over. Next, add the butter and flour paste to the liquid. (Discard the bay leaves and thyme at this stage.) Now bring the liquid to a fast boil and reduce it by about one third. Remove the chicken, bacon, onions and mushrooms and place them on a warmed serving dish and keep warm. Heat 50g/2oz of the butter in a large ovenproof casserole over a high heat. During the last 15 minutes of the cooking, add the mushrooms and stir them into the liquid. 4 chicken thighs and legs, or 1 (5 to 7-pound) stewing chicken, cut into serving pieces. Method Sprinkle the flour onto a plate and dredge the chicken pieces in the flour to coat thoroughly. Pour in the wine, put a lid on the pot and simmer gently for 45-60 minutes or until the chicken is tender. Next place the crushed cloves of garlic and the sprigs of thyme among the chicken pieces, season with freshly milled pepper and just a little salt, and pop in a couple of bay leaves.
Now de-rind and cut the bacon into fairly small cubes, brown them also in the frying pan and add them to the chicken, then finally brown the onions a little and add them too. This should be large enough for the joints to be arranged in one layer yet deep enough so that they can be completely covered with liquid later.
#Traditional coq au vin recipe skin
Legend traces this dish as far back as Julius Caesar. Place skin side down in skillet cook over medium heat 6 to 8 minutes, turning once, until browned on both sides. It embodies the true spirit of French cuisine a delicious rustic dish that gathers everyone around the table to enjoy hearty food and a good glass of red wine. Remove the joints from the pan with a draining spoon, and place them in the cooking pot. Coq au vin is a quick and easy chicken recipe to cook at home from all the family. You may have to do this in three or four batches – don't overcrowd the pan.
Melt the butter with the oil in a frying pan, and fry the chicken joints, skin side down, until they are nicely golden then turn them and colour the other side. Heat olive oil in a 10-inch skillet over medium heat.
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