Coq au vin

Bereiding

1. 1

   verhit 1 tbsp of the olie in a large, heavy-based saucepan or flameproof dish. Tip in 3 rashers (100g) chopped dry-cured spek and bak tot crisp. verwijder and giet af on kitchen paper. voeg toe 12 sjalotten to the pan and bak, stirring or shaking the pan often, for 5-8 mins tot goed browned all over. verwijder and zet opzij with the spek.

2. 2

   Pat the kip pieces dry with kitchen paper. giet the remaining olie into the pan, then bak half the kip pieces, turning regularly, for 5-8 mins tot goed browned. verwijder, then repeat with the remaining kip. verwijder and zet opzij.

3. 3

   Scatter in 3 finely chopped knoflook and bak briefly, then, with the verhit medium-high, giet in 3 eetlepels brandy or Cognac, stirring the bottom of the pan to deglaze. The alcohol should sizzle and start to evaporate so there is not much left.

4. 4

   Return the kip legs 2 (460g) kippenpoten and thighs to the pan along with any juices, then giet in a little of the wine, stirring the bottom of the pan again. roer erdoor the rust of the wine, the stock and tomaat purée, drop in the bouquet garni, breng op smaak with paprika and een snufje zout, then return the spek and sjalotten to the pan. dek af, lower the verhit to a gentle laat sudderen, voeg toe 2 (280g) kipfilets and kook for 50 mins-1hr.

5. 5

   Just before ready to serveer, verhit the olie for the champignons in a large non-stick frying pan. voeg toe the champignons and bak over a high verhit for a few mins tot goudbruin. verwijder and houd warm.

6. 6

   Lift the kip, sjalotten and spek from the pan and breng over to a warmed serving dish. verwijder the bouquet garni. To maak the thickener, meng the bloem, 1½ tbsp olijfolie and 1 theelepel boter in a small bowl using the back of a teaspoon. breng the wine mixture to a gentle kook, then gradually drop in small pieces of the thickener, whisking each piece in using a wire klop. laat sudderen for 1-2 mins. Scatter the champignons over the kip, then giet over the wine sauce. garneer with chopped garnish peterselie.