Brochettes Au Coq Au Vin

• 8 barbecue skewers, soaked in water for at least an hour if bamboo
• 1 1/2 pounds boned chicken legs*, with skin on
• 5 ounces lardons or cubes of smoked bacon
• 2 large carrots, cut into large chunks
• 8 small new potatoes
• 8 small button onions, peeled and left whole
• 1 tablespoon red wine vinegar
• 1 tablespoon cornstarch
• 1 tablespoon sugar
• Salt and pepper
• 8 small button mushrooms, brushed or peeled
• 1 tablespoon olive oil
• 2 garlic cloves, finely chopped
• 1 onion finely chopped
• 2 tablespoons butter
• 4 small sprigs thyme
• 3 bay leaves
• 2 cups red wine

1. Fry the garlic and onion in the butter until golden brown.
2. Add the thyme and bay leaves and cook for another minute before adding the wine.
3. Bring to a boil and simmer for 10 minutes.
4. Leave to cool.

barbecue skewers, chicken, bacon, carrots, potatoes, button onions, red wine vinegar, cornstarch, sugar, salt, button mushrooms, olive oil, garlic, onion, butter, thyme, bay leaves, red wine

Taken from www.foodrepublic.com/recipes/brochettes-au-coq-au-vin-recipe/ (may not work)