Coq au vin 'Rooster in Wine'
Coq au vin
1 kg chicken Thighs, fat removed this will be one per person therefor 8 thighs are required
8 - 16 rashes of bacon
200g small button mushrooms or 24 button mushroom, 3 per portion
2 garlic cloves, chopped
1/4 cup brandy
1 1/2 cups of chicken stock
3 bay leaves
2 pinches of dried thyme
2 parsley stalks
1 tablespoon cornflour
Remove fat from the thighs and roll thighs in 2 rashes of bacon per thigh or if larger rashes one rash of bacon. Secure bacon with two tooth picks.
Sear bacon on a medium heat not to hot until brown, remove thighs and add onions and toss on medium heat until lightly brown set aside.
Reduce the heat to medium - low and add the butter and then add the mushrooms cook 2 minutes and add garlic cook for another 2 minutes stirring for even colour of the mushrooms.
Add red wine, brandy, 1 cup of chicken stock, plus the thyme, bay leaves and parsley stalk, stir until combined.
Place chicken into the liquid mixture, and reduce to a low heat, cover and cook for 40 minutes.
Remove bay leaf, parsley stalk and chicken from the liquid and set a side the chicken in a warm dish and cover with foil. Mix cornflour with 1/2 of remaining stock and add to the liquid mixture, increase heat to medium and cook out the cornflour for 5 minutes until thickened.