Coq au Vin - Chicken with Wine
One of the oldest recipes of French Provincial cuisine, done
the modern way. The long simmering produces a rich and
subtle blend of garlic, onion, herbs, chicken and wine.
Originally conceived of a way to cook an old tough chicken,
now considered elegant fare!
3 to 3 1/2 lb. cut-up fryer chicken
1/2 cup all-purpose flour 1 tsp. salt
2/4 tsp. freshly ground pepper 6 slices bacon 6 sm. onions
(1 to 1 1/2 inch in diameter)
3/2 lb. mushrooms, washed, trimmed and quartered 4 carrots,
halved and cut into 2-inch lengths 1 cup chicken broth or
dissolved chicken bouillon cube in 1 cup boiling water 1
cup red burgundy wine 1 clove garlic, crushed 2 shallots,
minced Bouquet Garni
BOUQUET GARNI:Tie 1/2 teaspoon thyme leaves, 1 bay leaf and
2 large sprigs parsley in a cheesecloth bag or place into a
tea ball.:
If desired, bone chicken parts. Wash chicken parts and pat
dry. In a large skillet, saute bacon on medium heat to
render fat. Remove bacon, crumble and set aside. Mix
flour, salt and pepper. Coat chicken parts with flour
mixture. Brown chicken in hot bacon drippings. Push
chicken to one side; add carrots and onions and cook and
stir until onions are tender. Drain off fat. Add bacon,
broth, wine, and Bouquet Garni. Bring to a boil, lower
heat and simmer for 15 minutes. Add mushrooms and continue
to simmer for 30 to 45 minutes or until chicken is tender.
As an alternative instead of bacon, trim the bone from a
1/2 pound pork shoulder steak and cut the meat into 1/2
inch cubes. In a wide frying pan, cook pork in its own fat
over medium-high heat until meat is very well browned and
crisp; set aside. In the pork drippings, brown the
chicken. Can also omit the carrots. Or add 2 tablespoons
Dijon mustard when adding the wine.
TO SERVE: Remove chicken, onions, carrots, and mushrooms to
a heated platter with a slotted spoon. Remove and discard
Bouquet Garni. Thicken cooking liquid by stirring in 1 to 2
tablespoons flour and simmering a few minutes. Spoon some
sauce over chicken. Serve remaining sauce in a bowl on the
side. Or remove Bouquet Garni before serving. Skim off
excess fat. Serve in pan in which Coq Au Vin was cooked or a
large shallow serving dish. If desired, sprinkle chicken
with snipped fresh parsley.
Courtesy of Cooks.Com Recipe Search
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