红酒烩鸡Coq Au Vin（免烤）

将一半的黄油和橄榄油在砂锅里加热融化

Melt half the butter with the olive oil in a large, flameproof casserole.

加入鸡肉，一边搅拌一边中火慢炖8-10分钟，直到鸡皮焦黄。加入培根、洋葱、蘑菇和蒜瓣。

Add the chicken and cook over a median heat, stirring, for 8-10 minutes, or until golden brown all over. Add the bacon, onions, mushrooms and garlic.

倒入白兰地并用火柴或细蜡烛点燃，火熄灭后挤入红酒、鸡高汤和香料包Bouquet Garni。加入盐和胡椒调味。

Pour in the Brandy and set it alight with a match or taper. When the flames have died down, add the wine, stock and bouquet garni and season to taste with salt and pepper.

加热至沸腾，转小火慢炖一小时，直到鸡肉煮透。

Bring to boil, reduce the heat and simmer gently for 1 hour, or until the chicken pieces are cooked through and tender.

同时准备奶油面糊：将剩下的黄油与面粉在小碗中混合

Meanwhile, make a buree manie by mashing the remaining butter with the flour in a small bowl.

取出Bouquet Garni香料包。将鸡肉转移至大盘子中并保温。一点点地将奶油面糊加入砂锅中。煮沸，将鸡肉倒回。加以月桂叶点缀。

Remove and discard the bouquet garni. Transfer the chicken to a large plate and keep warm. Stir the buerre manie into the casserole, a little at a time. Bring to the boil, return the chicken to the casserole and serve immediately, garnished with bay leaves.