Romertopf Coq Au Vin Recipe - Cooking Index
Romertopf Coq Au Vin Recipe - Cooking Index
| 3 lbs | 1362g / 48oz | Chicken - cut up |
| 1 teaspoon | 5ml | Fines herbes |
| 1 teaspoon | 5ml | Salt |
| 1 | Pepper | |
| 1 | Garlic - minced | |
| 1 | Onion - finely chopped (medium) | |
| 1 | Carrot - peeled and shredded | |
| 1/2 cup | 118ml | Ham - julienne |
| 1 | Bay leaf | |
| 1 1/2 cups | 355ml | Red wine |
| 1/2 lb | 227g / 8oz | Mushrooms - quartered |
| 4 tablespoons | 60ml | Butter/margarine |
| 2 tablespoons | 30ml | Onions - cut in 6 wedges (medium) |
| 1/4 cup | 59ml | Brandy or armagnac |
| 1 tablespoon | 15ml | Flour |
| Parsley - minced |
Place chicken in bowl, sprinkle with fines herbs, salt, pepper and garlic.
Add chopped onion, carrot, ham, bay leaf. Pour over wine. Refrigerate covered, turning once or twice, 8 hours or overnight.
Soak top and bottom of 3 1/4 quart (3.25 l) clay cooker in cold water about 15 minutes and drain.
Place chicken, vegetables, marinade in cooker. Saute mushrooms in 2 TB butter until light brown; add to chicken. Warm brandy slightly; ignite and pour flaming over chicken. Place covered cooker in cold oven. Set oven at 450F/230C. Bake, stirring once or twice, until chicken is tender and brown, about 1 1/4 to 1 1/2 hours.
Pour off cooking liquid; skim and discard fat. Turn off oven, return uncovered cooker to oven. Transfer cooking liquid to large skillet; mix remaining butter with flour until smooth and stir into cooking liquid. Heat to boil and cook, stirring constantly, until thickened and clear, 5-8 minutes.
Pour sauce over chicken, garnish with parsley.
Serving Ideas : Tiny red-skinned potatoes are nice with this.
Source:
Clay Pot Cookery, Editors of Consumer Guide
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