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Coq Au Vin

2 tbs. butter
flour for dredging
1 chicken cut into 8 pieces
2 thick slices of bacon, diced and blanched 30 seconds
12 tiny boiling onions
2 green onions, cut julienne
1/2 lb. small mushrooms, stemmed
1/2 cup brandy
1 cup red wine
1 clove garlic, crushed
1/2 cup chicken stock
2 tsp. butter and 2 tsp. flour kneaded together
3 tbsp. flat-leaf parsley, chopped

1.  Melt butter in a large skillet or saut pan, you can add a little olive oil if you like. Lightly flour
the chicken pieces and add some salt and pepper. Transfer chicken to a casserole dish.
Brown the bacon, onions, green onions, and mushrooms and transfer to the casserole dish.
Discard the fat in the pan, but leave any brown bits.  Deglaze the pan with the brandy, add the wine, chicken stock, and garlic and simmer 3 minutes before pouring the wine mixture over the chicken.

2.  Stir in the butter and flour and cover the casserole, use foil if it doesn't have a cover. 
Bake in a 350 oven for 1 hour.  To serve, spoon the sauce over the chicken and serve with
pearl onions and mushrooms.  Garnish with parsley.

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