Coq Au Vin

Recipe Ingredients

1/2 lb	227g / 8oz	Slab bacon - cut 1/2" rectangles
1		Chicken - (3 1/2 to 4 lbs) - cut 8 serving pieces
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Onion - diced
4		Shallots - finely chopped
1/2 lb	227g / 8oz	Mushrooms - quartered
1/4 cup	59ml	Cognac or brandy
2 cups	474ml	Cabernet Sauvignon
		(or other full-bodied red wine)
1 cup	237ml	Beef stock
1 teaspoon	5ml	Glace de viande
		Bouquet garni
6		Parsley sprigs - chopped for garnish

Recipe Instructions

Heat a large casserole or skillet over medium-high heat. Add bacon and cook until light brown and enough bacon fat has rendered to brown the chicken pieces. Season chicken with salt and pepper, add to skillet and brown on both sides, 3 to 4 minutes per side. Stir in onion, shallots and mushrooms, and saute, stirring occasionally, until vegetables, chicken, and bacon are all well browned, about 5 minutes. Add Cognac and ignite. When flames have died, add wine and cook over high heat until the wine is reduced by half, about 5 minutes. Stir in beef stock, glace de viande and bouquet garni. Stir well and season with salt and pepper. Reduce heat to medium-low, cover and simmer until chicken is tender, 15 to 20 minutes, skimming surface to remove fat.

Transfer chicken to a serving dish or individual plates and pour the sauce over the top. Sprinkle with parsley and serve with a rice pilaf and warm French bread.

This recipe yields 4 servings.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1A19 broadcast 10-13-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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