Name: Coq au Vin
Prep time: 10 min
Cook time: 90 min
Ingredients: 4 chicken quarters (drumstick and thigh) (bone in, skin removed); 3 tbsp flour; 1 tbsp olive oil; 25 g butter; 200 g pancetta (diced); 20 baby onions (skin removed and kept whole); 20 button mushrooms; 50 ml brandy; 750 ml red wine, Merlot or Pinot Noir are good choices; 2 star anise; 4 shallots (roughly chopped); 1 carrot (roughly chopped); 2 sticks celery (roughly chopped); 4 cloves garlic (unpeeled and bruised); 2 bay leaf; 2 sprigs thyme; 1 tbsp tomato purée; 6 whole peppercorns; 2 slices white bread or brioche (crusts removed); 3 tbsp fresh parsley (finely chopped); oil for frying

When made properly, this is a wonderful dish. I usually marinate on a Saturday and cook on Sunday when I have more time and then leave it in the fridge for a couple of days for us to have during the week with lots of but...

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