Coq au vin 法式红酒炖鸡

Ingredients

• one whole chicken (about 1.6kg) 一只整鸡（大约1.6公斤）
• half bottle red wine 半瓶红酒
• 2 bay leaves 2片月桂叶
• 1 sprig of thyme 1把新鲜百里香
• 200g bacon, diced 200克培根，切小块
• 30g butter 30克黄油
• 10 shallots 10个小洋葱
• 1/2 teaspoon salt 1茶匙盐
• 180g button mushrooms 180克小圆菇 （爱吃蘑菇的可以多放点啊）
• 1 teaspoon oil 1茶匙油
• 15g plain flour 15克面粉
• half litre chicken stock 半杯鸡汤
• 75ml brandy 75毫升白兰地
• 1 teaspoons tomato paste 1茶匙番茄酱
• 2 tablespoons chopped parsley 2汤匙切碎的巴西里

How to Cook

1. Cut the chicken into 8 pieces, remove the back bones.
   把鸡切成8块，去除鸡背骨
2. Put the wine, bay leaves, thyme and some salt and pepper in a bowl and add the chicken. Cover and leave to marinate, preferably overnight
   将鸡和红酒，月桂叶，百里香，少许盐和胡椒一起沁入一个大碗中，盖上盖子腌制，最好能腌过夜。
3. Blanch the bacon in boiling water, then drain, pat dry and saute in a frying pan until golden. Lift out onto a plate. Melt a quarter of the butter in the pan, add the onions and saute until browned. Lift out and set aside.
   用开水将培根烫一下，沥干，在平底锅里煎到金黄。取出放在一个盘子里。在锅里融化1/4黄油，加入洋葱煎到上色。取出放置盘子的一边。
4. Melt another quarter of the butter, add the mushrooms, season with salt and pepper and saute for 5 minutes. Remove and set aside.
   在锅中融化1/4黄油，加入蘑菇，撒上盐和胡椒，煎5分钟左右，取出放置一边。
5. Drain the chicken, reserving the marinade, and pat the chicken dry. Season. Add the remaining butter and the oil to the frying pan, add the chicken and saute until golden. Stir in the flour. Transfer the chicken to a large saucepan or casserole dish and add the stock. Pour the brandy into the frying pan and boil, stirring, for about 40 seconds to deglaze the pan. Pour over the chicken. Add the marinade, onions, mushrooms, bacon and tomoto paste. Cook over moderate heat for 30 minutes, or until chicken is cooked through.
   将鸡彻底沥干，保留用来腌鸡的汤汁，在鸡上撒上盐。在平底锅中加入剩余的黄油和油，加入鸡块，煎到两面金黄。加入面粉搅拌。将鸡块移入炖锅并加入鸡汤。在平底锅中倒入白兰地，煮到滚，继续搅拌40秒左右，同时尽量将平底锅里的面粉溶解到液体中。倒入炖锅，加入之前的汤汁，洋葱，蘑菇，培根和番茄酱。中火炖30分钟，或等到鸡肉彻底煮熟。
   
   -- 美味无敌呀.....酥嫩的鸡肉沁着浓厚的酒香....吃完这道菜大家都醉了:)