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Coq Au Vin (Chicken In Wine) - 2 Recipe - Cooking Index

Cooking Index - Cooking Recipes & IdeasCoq Au Vin (Chicken In Wine) - 2 Recipe - Cooking Index

Coq Au Vin (Chicken In Wine) - 2

Type: Chicken, Poultry
Serves: 6 people

Recipe Ingredients

  Judi m. Phelps - (bnvx05a)
  Bouquet garni*
3 1/2 lbs 1589g / 56ozChicken - cut up in pieces
1/2 teaspoon 2.5mlSalt - optional
6   Bacon - diced in large
  
1/8 teaspoon 0.6mlPepper
4 tablespoons 60mlButter or margarine
16   White boiling onions --
  Small
1   Onion - chopped
1/2 lb 227g / 8ozFresh mushrooms --
  Quartered
2   Shallots - minced
  If large or halved if small
3   Garlic cloves - minced
2 tablespoons 30mlBrandy
2 cups 474mlRich chicken stock
1 tablespoon 15mlFlour
2 cups 474mlDry red wine - good
  Quality

Recipe Instructions

*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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