Coq au Vin

Coq au vin

2 tbsp olive oil Bonsecco

1 pat of butter

3.5 oz bacon

12 shallots, large pieces halved

2 cloves of garlic

1 carrot, sliced

1 cup chestnut mushrooms, large pieces halved

4 chicken legs

2-4 tbsp Vinaigre the Pommery vin rouge (red wine vinegar)

1 bouquet garni

1 bottle of red wine

1 cube chicken bullion

flour

butter

fresh parsley

side dishes:

2 lb potatoes, large pieces halved  (blanched)

4 tbsp Moutarde de Meaux Pommery or course grain mustard

2 tbsp olive oil bonsecco

1 lb Brussels sprouts

⅓ jar hollandaise sauce

grated cheese

nutmeg

Sprinkle the chicken thighs with pepper and sprinkle them with the flour. Also sprinkle all the vegetables with a layer of flour. Melt the butter and olive oil in a frying pan and fry the chicken until browned. Remove the chicken from the pan and set aside. In the remaining oil saute the shallots along with the bacon briefly. Then add the garlic, carrots and mushrooms and saute. Season with pepper and place the chicken back into the pan. Pour in the bottle of wine along with the bouquet garni, vinegar and crumble in the bullion cube. Let this simmer for 1.5 hour uncovered so the sauce can thicken. If the sauce is not yet sufficiently thickened, let it then thicken with a butter - flour mixture*. Garnish with fresh parsley .

(*Melt some butter in a pan. Add flour and stir until a nice smooth mixture. Add the thin sauce to the mixture. Let it thicken and transfer back back into the casserole.)

Heat the olive oil in a pan and add the potatoes. Cook for fifteen minutes covered with a lid. In the final minute add  the mustard and stir well. Cook the sprouts 10 minutes and drain . Spread them on a baking dish and spoon the hollandaise sauce through. Sprinkle with grated cheese and nutmeg to taste. Bake for 10 to 20 min. in the oven .

*items in bold are available at Oil & Vinegar