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Cape Coq au Vin

Cape Coq au Vin

Taken from Cellarmasters in the Kitchen by Wendy Toerien. 

"Pinot noir is the only grape with a yellow pigment, so when you cook with it, it gives a blue hue to the food."

INGREDIENTS

  • 3 kg chicken thighs and drumsticks
  • 750 ml Vriesenhof Pinot Noir
  • 4 bay leaves
  • 5 ml chopped fresh thyme
  • 250 g bacon, diced
  • ± 20 small pickling onions
  • 250 g button mushrooms, diced
  • 10 ml olive oil
  • 30 g cake flour, seasoned with salt and freshly ground black pepper
  • 250 ml chicken stock
  • 125 ml brandy 
  • 1 x 410 g tin tomato purée
  • 10 ml chopped fresh parsley

 

METHOD

  1. Marinate the chicken overnight in the Vriesenhof Pinot Noir, bay leaves and thyme 
  2. In a pan, fry the bacon and onions together and set aside. Then fry the mushrooms and set aside
  3. Dust the chicken with the seasoned flour
  4. In a large, deep saucepan, heat the oil and then fry the chicken pieces over high heat on both sides until browned
  5. Lower the heat to medium, add the chicken stock and brandy and stir, then let it cook for about 30 minutes
  6. Add the bacon, onions, mushrooms, tomato purée and parsley to the saucepan and simmer for a further 45 minutes until the chicken is cooked
  7. Serve with mashed potato or on its own with fresh crusty bread to soak up the sauce

Click here for more information on Cellarmasters in the Kitchen.


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