Coq Au Vin

Developed by The Venus Company.

Ingredients

1 Devonshire Red Chicken Brick
115g streaky bacon
115g unsalted butter
1 Devonshire Red chicken jointed into 8
450g par-boiled shallots
2 bulbs of garlic, pealed and crushed
225g button mushrooms, quartered
Bouquet garni (in cheesecloth) of 6 bay leaves, 6 sprigs parsley, 6 sprigs of thyme
Salt and Pepper
Plain flour
Brandy -Shot
1/2 bottle of red wine
1/4 pint intense chicken stock

Directions

Soak the chicken brick in water for 15minutes before use
Brown bacon in a little butter in a saute pan. Remove.
Gently brown shallots and garlic. Add mushrooms. Cook through for a few minutes. Remove.
Brown the floured and seasoned chicken pieces in pan, turning frequently. Add remainder of ingredients and reserved ingredients.
Bring to a simmer and transfer to the chicken brick
Braise in oven at 180c (350f) for around 60 minutes or until tender.
Discard bouquet garni and season to taste
Serve with parsley new potatoes, brown and wild rice or buttered noodles. With seasonal vegetables.

The Devonshire Red Chicken