Coq au vin
Coq au vin
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1 - whole chicken, cut in small pieces
6 - small potatoes, peeled
6 - small onions, peeled
1 - carrot, sliced in roundels
1 - stick celery, sliced
A few sprigs parsley, chopped
1/2 bottle - any sweet red wine
Salt to taste
Some brandy to flambe
How to Make Coq au vin
Take a non-stick pan with lid. Heat olive oil and quickly fry the chicken pieces till light brown.
Then add the bay leaves, garlic, onions, potato, carrots and the celery.
Give a good stir and reduce heat.
Allow the juices of the chicken and the vegetables to mix together.
After about 5 minutes, take the brandy and flambe the ingredients in the pan.
After the fire dies down, pour in the wine, stir well, add salt and cover.
Cook on low heat for about 20 minutes, till the chicken is tender and the sauce takes a really rich, dark colour.
Sprinkle with the parsley.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.