Slimmer Coq Au Vin

4 chicken pieces
4 tablespoons brandy
225 g/8 oz button onions, peeled
900 ml/11/2 pints chicken stock
225 g/8 oz button mushrooms, wiped and
trimmed
chopped parsley, to garnish
Marinade:
I clove garlic, peeled and crushed
150 ml/1/4 pint red wine vinegar
150 ml/1/4 pint red wine
1 tablespoon Worcestershire sauce
salt
freshly ground black pepper

Combine all the marinade ingredients.

Place the chicken in a large shallow bowl and pour over the marinade. Set aside in a cool place for at least 3 hours.

Preheat the oven to 220 °C/425 °F, Gas Mall, 7 and heat the grill to high. Remove the chicken from the marinade and brown briefly under the grill. Transfer the pieces to a casserole.

Pour the brandy over the chicken and ignite. When the flames die down, add the onions and stock. Cover and cook in the oven for 50 minutes.

Add the mushrooms and cook for a about 10 minutes, or until the chicken is tender and the juices run clear when it is pierced in the thickest part. Meanwhile, pour the marinade into a pan and boil rapidly, uncovered, until reduced volume by half. Stir into the casserole and garnish with the chopped parsley. Serve immediately. SERVES 4