Beautiful French Coq au Vin

Ingredients

• 10ml x diced bacon
• 3 x bay leaves
• 3 x sprigs thyme
• 2 x parsley stalks
• 10ml x clarified butter
• 1 x whole clove garlic
• 1 x clove garlic diced
• 3 x stalks parsley chopped
• 10ml x butter
• 4-5 x pieces of wine marinated chicken drumsticks, thighs and breast ( 12 hours)
• 5ml x brandy
• 1 ½ x peeled halved pearl onions
• 3 x mushrooms
• 2 x labels red wine marinade
• ½ x diced potato
• 5ml x beurre manne
• 1 x slice white bread cut into triangles 
  

Method:

1. Peel the onion and carefully cut it in half, slice the mushrooms, finely chop the parsley, cut 
   
2. the bread into triangles, peel and dice the potato, dice the bacon and dry the chicken 
   
3. pieces on paper towel.
   
4.  Place potatoes onto heat in salted water
   
5. •Place a small pan onto heat and add a little butter and olive oil, once at heat add the bacon 
   
6. and onions, cooked till lightly coloured, add the mushrooms just before removing 
   
7. everything.
   
8. Brown off the chicken in the same pan and place into a container.
   
9. Drain the water from the potatoes and whisk and mash up over heat adding butter. Cover and leave for plating.
   
10. Drain the fat once the chicken has been cooked and re-add all the ing back into the pan.
    
11. De-glaze the pan with brandy and add the bouquet garni and chopped garlic.
    
12. Cover the contents of the pot with the wine marinade and extra water if needed. Add salt.
    
13. Bring to the boil then allow to simmer for 20mins
    
14. Remove the onions and mushrooms once cooked
    
15. Remove all the ing from the pot with a slotted spoon and bring the liquid to boil. Once @ boil add the beurre manie and a pinch of sugar. Allow to cook over heat till @ sauce consistency. Add all the ing back into the pot once the sauce is thick.
    
16. Place the clarified butter in the pan and fry the bread till golden. Rub the bread with a garlic clove to extract the flavour.
    
17. Spoon chicken, onions and mushrooms into a bowl and pour over the thick sauce. Garnish with a quenelle of mash potato and 2 crouton triangles. Sprinkle with chopped parsley
    

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