Coq Au Vin (Chicken In Wine) - 2 Recipe - Cooking Index
Coq Au Vin (Chicken In Wine) - 2 Recipe - Cooking Index
| Judi m. Phelps - (bnvx05a) | ||
| Bouquet garni* | ||
| 3 1/2 lbs | 1589g / 56oz | Chicken - cut up in pieces |
| 1/2 teaspoon | 2.5ml | Salt - optional |
| 6 | Bacon - diced in large | |
| 1/8 teaspoon | 0.6ml | Pepper |
| 4 tablespoons | 60ml | Butter or margarine |
| 16 | White boiling onions -- | |
| Small | ||
| 1 | Onion - chopped | |
| 1/2 lb | 227g / 8oz | Fresh mushrooms -- |
| Quartered | ||
| 2 | Shallots - minced | |
| If large or halved if small | ||
| 3 | Garlic cloves - minced | |
| 2 tablespoons | 30ml | Brandy |
| 2 cups | 474ml | Rich chicken stock |
| 1 tablespoon | 15ml | Flour |
| 2 cups | 474ml | Dry red wine - good |
| Quality |
*Bouquet garni - place 1/2 celery stalk cut in half, 2 parsley sprigs, 1 bay leaf, 1 thyme sprig or 1/4 tsp. dried thyme, and 1 leak or green onion in a cheesecloth tie with a string to make a small bag.
In a 5-quart Dutch oven cook bacon on medium heat. Remove bacon bits with a slotted spoon and set aside. Add butter to pan; then add chicken pieces and brown lightly on all sides. Add shallots, garlic, chopped onions, reserved bacon, wine, chicken stock, bouquet garni, salt (optional), pepper, and boiling onions. Bring to a boil, lower heat, cover and simmer about 15 minutes. Add mushrooms and brandy. Cook until tender about another 30-35 minutes.
To serve, remove chicken, onions, and mushrooms to a heated platter with slotted spoon. Remove and discard bouquet garni. Thicken liquid by mixing 1 tabl. flour with 1 tabl. water. Stir into liquid in pan and simmer for a few minutes until slightly thickened. Spoon some sauce over chicken and serve.
Source:
Personal family recipe.
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