This was a French peasant recipe which came about when the family rooster had lost the lead from his pencil so translated it would be Cockeril with wine.

I poached this recipe from Poddy Dodger after he did it at Broke COG & have done it with Chicken, Lamb & now Rabbit, really nice every time.

I have tweaked the original a bit mainly to get a nicer colour in the sauce, the original calls for red wine or Burgundy plus tomato paste which gives a typical brown sauce, mine is a sweet, white desert wine & no tomatoe paste plus I add a dash of cream for a sweet, white, creamy finish.

I did it in the Billmans again on Sat night with a 2Kg farmed rabbit which I brought home live (thats 2Kg dressed!! I was gonna stick a saddle on the bloody thing!!)
So I guess it was "Rabbit au Vin"

Or for the Black Adder fans amongst us Rabbit o' Van......Rabbit, run over by a Van!!

Ingredients:
Bouquet Garni
2 sprigs thyme
2 sprigs parsley
2 sprigs Rosemary
2 sprigs Oregano
Sage
(place between two celery stalks & tie with string)

2 kg chicken Thigh fillets (fat removed & cut in thirds)
6 slices bacon
2 cloves garlic
12 pickling onions or french shallots
1 sliced brown onion
750mls white wine (White Muscato – Long Flat)
750mls chicken stock
1 cup Cream
2 – 3 cups mushrooms (quartered)
2 -3 Carrots (chopped)

METHOD
Slowly render the fat out of bacon until crisp then remove bacon pieces.
Coat Chicken pieces with seasoned flour then brown in bacon fat with a little butter & remove when done
Sautee Carrots & onions until soft & add Garlic for 1 – 2 mins, before slowly adding wine & deglaze pan, steam wine for 1 -2 Mins to evaporate alcohol then slowly add chicken stock & bouquet garni, re add Bacon & browned Chicken (liquid should almost cover chicken)
simmer for 20 Mins then add mushrooms & cream, simmer for further 20 Mins until sauce thickens.
Serve over rice.

Sorry I didn't get any photos this time but will next time.
Mick.

PD's recipe

Ingredients:
2 sprigs thyme
4 sprigs parsley
2 bay leaves
2 kg chicken pieces
plain flour, pepper & salt
1/4 cup olive oil
4 thick rashers bacon
2 cloves garlic
12 pickling onions
1 1/2 cups red wine
1 1/2 cups chicken stock
1/4 cup tomato paste
250 gms button mushrooms
fresh herbs to sprinkle over.
Sounds like a lot but its all easy to get or improvise.

Make a garni with your herbs, I tie them between a couple of pieces of celery.
Toss the chicken in the flour, pepper and salt in a plastic bag, shake off excess.
Brown in a medium oven and drain on paper towel.
Wipe pot clean, add oil and brown bacon, onions and garlic when cooked add the chicken
wine, stock, garni and tomato paste, Simmer for 30 minutes or until sauce has thickened, remove garni,
add mushrooms and fresh herbs and simmer without lid for ten minutes.
I've done this many times with a few variations because I didn't have all the stuff  needed and it's always been
tasty. Buy mixed chicken pieces at Woolies and trim off all the fat, wing tips and skin, use 2 cups of lambrusco
etc etc, none ever gets tossed !!


& an original recipe

Stolen from COOKS.COM
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3 to 3 1/2 lb. cut-up fryer chicken
1/2 c. all-purpose flour
1 tsp. salt
1/4 tsp. freshly ground pepper
6 slices bacon
6 sm. onions (1 to 1 1/2 inch in diameter)
1/2 lb. mushrooms, washed, trimmed and quartered
4 carrots, halved and cut into 2-inch lengths
1 c. chicken broth or dissolved chicken bouillon cube in 1 c. boiling water
1 c. red burgundy wine
1 clove garlic, crushed
2 shallots, minced
Bouquet Garni
BOUQUET GARNI:Tie 1/2 teaspoon thyme leaves, 1 bay leaf and 2 large sprigs parsley in a cheesecloth bag or place into a tea ball.:
If desired, bone chicken parts. Wash chicken parts and pat dry. In a large skillet, saute bacon on medium heat to render fat. Remove bacon, crumble and set aside.
Mix flour, salt and pepper. Coat chicken parts with flour mixture. Brown chicken in hot bacon drippings. Push chicken to one side; add carrots and onions. Stir until onions are tender, adding garlic and shallots after 2-3 minutes of cooking. Do not allow garlic to brown.
Drain off fat. Add bacon, broth, wine, and the Bouquet Garni.
Bring to a boil, reduce heat and simmer for 15 minutes. Add mushrooms and simmer, uncovered, for 30 to 45 minutes more or until chicken is tender.
Note: As an alternative for bacon, trim the bone from a 1/2 pound pork shoulder steak and cut the meat into 1/2 inch cubes, or use pancetta.
In a wide frying pan, cook pork in its own fat over medium-high heat until the meat is very well browned and crisp; set aside.
In the pork drippings, brown the chicken. (Can also omit the carrots.) Alternatively, add 2 tablespoons Dijon mustard when adding the wine (instead).
TO SERVE: Remove chicken, onions, carrots, and mushrooms to a heated platter with a slotted spoon. Remove and discard Bouquet Garni.
Thicken cooking liquid by stirring in 1 to 2 tablespoons flour and simmering for a few minutes. Spoon some sauce over chicken.
Serve remaining sauce as an accompaniment. Skim off excess fat. Serve in pan in which Coq Au Vin was cooked or a large shallow serving dish.
If desired, sprinkle chicken with snipped fresh parsley.

One thing I forgot to mention...
Sprinkle liberally with ripped up parsley just before serving for a nice freshness & texture!!

This amount would serve about 8 people just with the rice, or more depending on side dishes, bread rolls, potato bake etc,

Mick.

How about we knock up that brew with a few of these Billy!!

Regards Skip

Well have a gecko at this Big bludger!

Regards Skip

Bloody hell if you seen one or two of those sitting in the lettuce patch it make you read the context on the bottle.
Muzz