Coq au vin de Brouilly
Brown the strips of bacon and the chicken in a casserole, salt to taste. When they are golden, flambé them with a good cognac, Take out the pieces of chicken and put them to on side, add the tablespoon of flour, mix and then thin down with the preheated Brouilly.
This sauce must not be too liquid, add a glass of poultry blood, season.
Put in the pieces of chicken, onions, garlic cloves, the bouquet garni and the blanched mushrooms and simmer for 45 minutes. Serve hot.
- 1 good quality chicken cut into pieces
- 1 glass of poultry blood
- A strong, old Brouilly
- Good cognac
- 100 g of very fatty bacon in a thick slice cut into strips
- 15 small onions
- 150g of mushrooms
- 6 cloves of garlic
- 1 bouquet garni
- 1 heaped tablespoon of flour.