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Al-Ahram Weekly 7 - 13 September 2000 Issue No. 498 
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Published in Cairo by AL-AHRAM established in 1875 |
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Al-Ahram Weekly 7 - 13 September 2000 Issue No. 498
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| Published in Cairo by AL-AHRAM established in 1875 |
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Egypt Region International Economy Opinion Culture Features Travel Living Sports Profile People Time Out Chronicles Cartoons Letters Coq au vin
By Moushira Abdel-MalekIngredients:
1 large chicken
1 large onion (thinly sliced)
1 carrot (sliced)
12 pickling onions
12 button mushrooms
2tbsp brandy
2 cups red wine
3/4 cup chicken stock
2tbsp flour
30gms butter
2tbsp butter (extra)
1tbsp oil
salt + pepper + cardamom + bay leafMethod:
Cut chicken into 8 pieces. Heat half the butter and oil in a frying pan and cook onions until browned. Remove and fry the mushrooms until browned. Set aside. Heat the remaining butter and oil in a cooking pan. Add the carrot and onion. Cook over high heat until browned. Set aside. Season the chicken with salt and pepper and add to pan. Fry until goldened on all sides. Remove pan from heat. Add the brandy, wine, stock, cardamom, bay leaf, carrot and onion mixture. Bring to the boil. reduce heat and simmer, covered, until chicken is tender. Remove, strain the sauce and discard vegetables. Melt the extra butter and combine with flour, away from heat, to form a paste. Return sauce to pan and slowly whisk in the paste. Add the chicken, pickled onions and mushrooms Simmer to heat up. Serve with mashed potatoes and sautéed vegetables.
NB: Alcohol evaporates on heating, leaving only its flavour.
