Coq au Vin - A Tribute to Keith Floyd

Serves 4 to 6

Ingredients:
4lb (2kg) Free-range chicken joints (from Somerset preferably)
5ozs (150g) Green streaky bacon, cut in cubes
20 Small Onions
4ozs (125g) Butter
1/2 Glass Brandy (Somerset Cider Brandy)
2 pints (1ltr) Red Burgundy
1 Bouquet Garni (made with fresh Thyme, Parsley and Bay Leaves)
2 Cloves Garlic
Salt and Pepper
1tbsp Sugar
7ozs (200g) Button Mushrooms
1tbsp Cornflour
Garlic Croutons (Gluten Free)

1 Fry the chicken, bacon and onions in about 2.5ozs (65g) of butter in a large pan.

2 When they have started to brown, chuck in the brandy and flame.

3 Pour on the red wine and add in your bouquet garni, garlic, salt and pepper.

4 Bring to the boil, add the sugar, cover and simmer for approximately 2 to 3 hours or until the chicken is cooked.

5 At the end of the cooking time, heat the mushrooms in some butter.

6 Remove the chicken from the pan when it is done, putting it into a deep platter to keep warm.

7 Discard the garlic and bouquet garni, then add the mushrooms to the sauce and simmer for 5 minutes.

8 Make a Beurre ManiƩ with the remaining butter and cornflour and add it to the sauce little by little.

9 Stir it well until the sauce had thickened.

10 Arrange the chicken pieces in the platter and pour the sauce over, garnishing with the garlic croutons.

Serve with potatoes of your choice, or crusty bread, green vegetables and/or a green salad.

Enjoy!