Page 121 - YC Cooking School

50ml cream

Tools

Knife
Chopping board

Casserole pot
Tongs
Kitchen spoon
Mixing bowl
Large pot
Measuring jug
Saucepan
Colander
Potato masher

What to do:

For the coq au vin rouge

1. Preheat your oven to 150 ̊C.
2. Joint the chicken into ten pieces. Use the eight larger pieces for the coq au vin and

save the chicken wings for another dish.
3. Season the chicken pieces liberally with salt and freshly ground pepper and coat well
with flour. Shake off any excess flour.
4. Heat a large casserole pot and add the oil.
5. When the pot is nice and hot, add the chicken pieces. Ideally your casserole pot should
be large enough to allow each piece of chicken to have contact with the heat. If this is
not possible, then brown the chicken in batches.
6. Fry the chicken, turning every few minutes until you get a lovely golden brown colour.
7. Remove the chicken from the pot and set aside.
8. Roughly chop the bacon into large pieces and add to the same casserole pot.

9. Cook the bacon until golden brown, but not too crispy (approximately five minutes).
10. Add the baby onions to the pot and when they begin to caramelize, add the button
mushrooms, rosemary and garlic.
11. At this stage, return the chicken pieces to the casserole pot and add the red wine.
12. Place the casserole pot uncovered in your oven for about 45 minutes or until the
chicken is cooked through and the sauce has reduced slightly.
13. Remove the casserole pot from the oven and serve the coq au vin with mashed
potato.

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