Coq au Vin

2.5 /3 kilo free range chicken or cockerel cut into portions
2 onions diced
3 shallots diced
2 big carrots diced
3 big cloves garlic peeled
Bouquet garni
1.5 bottles Burgundy
Salt and pepper
100ml oil
2 tbs flour
100ml cognac
150g lardons
300g button mushrooms trimmed and cleaned.
Third of a bar of dark chocolate


Marinade chicken, onions, shallots, carrots, garlic, bouquet garni and wine for 24 hours in fridge.

Remove chicken, dry with kitchen towel, season and brown in batches.

Remove chicken from pan add flour and cook a couple of mins, pop chicken back in, take pan off the heat, add cognac and flame.

Return to heat add marinade bring to boil scraping all the bits stick to pan. Reduce heat and simmer low particularly covered for 1.5 hours.

Remove chicken, strain sauce, return sauce to pan, reduce sauce to desired consistency, add chocolate (I use this instead of blood). Put chicken back in add sauted lardons and mushroom. Serve with big croutons.

Why not use any leftovers to fill cannelloni with a light chicken stock cream sauce with petit pois?