Coq au Moulin-à-Vent
Cut the chicken at the joints into 6 pieces. Brown the bacon cut into cubes with the small onions in 45g of butter in a glazed earthenware casserole.
When they are slightly browned, through the pieces of chicken, the crushed clove of garlic, the bouquet garni and the morels or mushrooms into the casserole. Cook to golden over a high heat then take the lid off and remove the excess fat.
Pour over the eau-de-vie, flambé the dish then pour the 1/2 litre of Moulin-à-Vent over all the contents. After having cooked the dish over a high heat take out the chicken and cover it with the sauce thickened with a roux
- 11 Bresse (free range) chicken
- 45g butter
- 90g de bacon in a thick slice
- Small onions
- 1 clove of garlic
- Morels or mushrooms
- 1/2 l of Moulin-à-Vent.