Coq au Vin (Burgundy Chicken)

Coq au vin, also known as Burgundy Chicken gets it's great taste from Burgundy wine and other seasonings.

Recipe Ingredients:

• 1/2 cup Flour
• Salt and freshly ground
• Black pepper to taste
• 1/2 teaspoon Paprika
• 3 pounds Chicken, cut into joints
• 1/2 cup Butter
• 4 ounces Shallots
• 6 Slices bacon, roughly Chopped
• 2 cloves Garlic, crushed
• 1/2 teaspoon Dried marjoram
• 1/2 teaspoon Dried thyme
• 1 Bay leaf
• 1 tablespoon Fresh parsley, finely Chopped
• 1 1/4 cup Dry red wine (Burgundy, etc.)
• 1 1/4 cup Chicken stock
• 1 cup Button mushrooms
• 1/3 cup Brandy
  

Directions:

1. Combine the flour, salt, pepper and paprika and coat the chicken joints well, shaking off the excess. Reserve the excess flour for later use.
2. Melt 1/4 cup of the butter in a flameproof casserole over low heat.
3. Add the chicken joints and fry lightly for 5 minutes on each side.
4. Add shallots, bacon and garlic. Continue to fry gently for 5 minutes, stirring occasionally, until the shallots have softened but do not brown.
5. Sprinkle in the herbs and stir in the wine and stock. Bring to a boil. Cover and cook in a moderate oven, 350 degrees, for 50 minutes.
6. In the meantime, melt 2 tablespoons of the remaining butter and gently fry the mushrooms for 2 minutes. Pour over the brandy and carefully ignite. Rotate the pan until the flames die down.
7. Remove the casserole from the oven and add the mushrooms and liquor. Cover and cook for another 10 minutes.
8. Melt the remaining 2 tablespoons of butter in a saucepan over low heat and stir in the reserved flour that you saved earlier. Cook  for 1 minute.
9. Strain 1 1/4 cups of the liquid from the casserole into the butter mixture. Bring to the boil,  and stir constantly as this can burn easily. Simmer for 2 minutes then pour into the casserole.
10. Return to the oven and cook for a further 5 minutes.

Serves 6-8.