Sufra Dayma: Coq au Vin By Moushira Abdel-Malek Ingredients: 1 Large chicken (cut into serving sizes) 300 gms (approx. 15) shallots (baby onions) 2 cloves garlic (crushed) 1 cup dry red wine 2 tbsp brandy 1 chicken bouillon 2 carrots (quartered and sliced) 1 tsp tomato paste 250 gms canned mushrooms (drained) 3 tbsp cream 1 tbsp balsamic vinegar Salt + pepper + allspice + thyme + grated nutmeg + 2 bayleaves Butter + oil Method: Heat butter and oil in a large cooking pan. Add chicken and fry until golden browned. Remove and leave aside. Add onions and fry until browned. Add garlic. Stir only to combine. Add seasoning, carrots, tomato paste, crumbled bouillon, wine and brandy. Stir and cover. Bring to the boil over medium heat. Add chicken and bayleaves. Reduce heat and simmer for 30 minutes. Add mushrooms and continue cooking until chicken pieces are tender. Add cream and stir only until you bring to the boil and remove. Remove bayleaves. Serve with rice and a green salad. Serves four.
