Coq au Vin 2001

Traditionally this dish would be made with burgundy wine but a good smooth red is an acceptable substitute. The old rule of thumb applies - don't cook with a wine you wouldn't drink. And as this dish doesn't use the whole bottle, there's a wee bonus for the chef.

The dish is also traditionally finished with pureed chicken liver, chicken blood and cognac. Well, chicken blood isn't something you can lay your hands on every day and I don't think anyone will miss the chicken liver either. It just makes the sauce gritty.

2kg chicken pieces
1/2 cup flour
salt and pepper
24 brown button mushrooms, cleaned
24 shallots or pickling onions, peeled
1 rasher streaky bacon, diced
2 tablespoons olive oil
2 tablespoons brandy
2 cups red wine
4 cloves garlic
one bayleaf, a sprig each of rosemary and thyme and a few sprigs of parsley, all tied together

Put the flour on a plate, season with salt and pepper and roll each chicken piece in the flour.

Heat the olive oil and saute the shallots, mushrooms and bacon for about 10 minutes. Remove and set aside and brown the chicken pieces. Remove these to a casserole dish.

Sprinkle the brandy into the pan and ignite. When the flame dies down, pour in the wine and stir the pan to remove all the cooking residue. Pour over the chicken, add the bouquet garni, garlic and season with salt and pepper, cover and bake for about 60 minutes in a medium oven. Add the mushrooms, bacon and shallots and cook a further 30 minutes or until the chicken is tender.

Place the chicken pieces in a serving dish, pour the cooking liquid into a pan and cook over a high heat for about three minutes until the sauce is reduced. Pour over the chicken, garnish with a little chopped parsley and serve.

This dish goes well with scalloped potatoes and a green vegetable.