Title: Coq Au Vin (Chicken In Red Wine), part 1
Categories: Chicken, French
Yield: 6 Servings
MMMMM-------------------------COQ AU VIN------------------------------
3 oz Bacon; up to 4 oz
1 Casserole dish (11"); heavy,
-fireproof
2 tb Butter
2 1/2 lb Frying chicken; up to 3 lb,
-cut up
1/2 ts Salt
1/8 ts Pepper
1/4 c Cognac
3 c Young; full-bodied red wine
-such as Burgundy,
-Beaujolais, Cotes du Rhone,
-or Chianti
1 c Brown chicken stock; brown
-stock, or canned beef
-bouillon, up to 2 c
1/2 tb Tomato paste
2 cl Garlic; mashed
1/4 ts Thyme
1 Bay leaf
12 Onions; up to 24, 1"
-diameter, brown-braised,
-(recipe follows)
1/2 lb Mushrooms; sautéed, (recipe
-follows)
Salt and pepper
3 tb Flour
2 tb Butter; softened
Fresh parsley sprigs
MMMMM----------------OIGNONS GLACéS A BRUN, (BRO---------------------
1 1/2 tb Butter
1 1/2 tb Oil
Enameled skillet (10")
1/2 c Brown stock; canned beef
-bouillon, dry white wine,
-red wine, or water
Salt and pepper; to taste
1 md Herb Bouquet; tied in
-cheesecloth
MMMMM----------------CHAMPIGNONS SAUTéS AU BUERR---------------------
Enameled skillet (10")
2 tb Butter
1 tb Oil
1/2 lb Fresh mushrooms; washed;
-well dried, left whole if
-small, sliced or quartered
-if large
1 tb Shallots or green onions; up
-to 2 tb, minced, (optional)
Salt and pepper
Coq Au Vin:
Remove the rind of and cut the bacon into lardons (rectangles 1/4"
across and 1" long). Simmer for 10 minutes in 2 qt of water. Rinse in
cold water. Dry. (Deb's note: As noted, I'd totally skip this step
next time.)
Sauté the bacon slowly in hot butter until it is very lightly
browned. Remove to a side dish.
Dry the chicken thoroughly. Brown it in the hot fat in the casserole.
Season the chicken. Return the bacon to the casserole with the
chicken. Cover and cook slowly for 10 minutes, turning the chicken
once.
Uncover, and pour in the cognac. Averting your face, ignite the
cognac with a lighted match. Shake the casserole back and forth for
several seconds until the flames subside.
Pour the wine into the casserole. Add just enough stock or bouillon to
cover the chicken. Stir in the tomato paste, garlic and herbs. Bring
to the simmer. Cover and simmer slowly for 25 to 30 minutes, or until
the chicken is tender and its juices run a clear yellow when the meat
is pricked with a fork. Remove the chicken to a side dish.
While the chicken is cooking, prepare the onions and mushrooms (recipe
follows).
Simmer the chicken cooking liquid in the casserole for a minute or
two, skimming off the fat. Then raise the heat and boil rapidly,
reducing the liquid to about 2-1/4 cups. Correct seasoning. Remove
from heat and discard bay leaf.
