Sufra Dayma:

Coq au Vin

By Moushira Abdel-Malek

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Ingredients:

2 kgs. chicken pieces

12 tiny onions (peeled)

2 tsp. crushed garlic

250 gms. mushrooms (sliced)

1/2 cup flour

2 chicken stock cubes

2 cups dry red wine

1/4 cup brandy

125 gms. butter

Salt + pepper + thyme + allspice + grated nutmeg + 1 bayleaf

Method:

Heat 60 gms of butter in a large cooking pan. Add peeled whole onions. Cook until onions are light golden browned. Remove from pan and add chicken pieces in batches, to fry, browning well on all sides. Remove from pan and add mushrooms and garlic. Sauté gently until mushrooms are slightly wilted. Remove from pan. Add remaining butter to pan drippings. When it melts, add flour. Stir until golden browned. Remove pan from heat, and add wine, brandy, stock cubes and seasoning. Stir to combine. Return pan to heat, stirring until sauce boils and thickens. Add one cup of boiling water and stir bringing to the boil. Place chicken, vegetables and sauce in a large ovenproof dish. Cover, bake in a moderate oven until chicken is tender. Serve with mashed potatoes and a green salad.