Coq Au Vin
|Garlic||1 Clove (5 gm)|
|Brandy/Cognac||1⁄4 Cup (4 tbs)|
|White onions||6 Small|
|Bouquet garni||10 Gram|
|Burgundy||1 Cup (16 tbs)|
|Chicken broth||2 Cup (32 tbs)|
Cut chicken into serving pieces.
Prepare chicken broth from wing tips, neck, backbone and giblets.
Saute bacon in a large skillet, and when clear, add butter, onion and garlic.
Stir-fry 2 minutes.
Add chicken pieces, a few at a time, and fry slowly until both sides are golden.
When all pieces have been browned, pour off the fat and reserve.
Warm the brandy, and pour over the chicken.
Set alight, and when flames subside, lift chicken into a casserole and cover.
Bake at 350°F for 35 minutes. Meanwhile, add 1 tablespoon reserved fat, mushrooms and onions to the skillet.
Stir-fry about 5 minutes.
Add bouquet garni, Burgundy and chicken broth.
Cover and simmer for 20 minutes.
Uncover, and remove the bouquet.
Stir in a smooth mixture of 3 tablespoons of the reserved fat and 3 tablespoons flour.
Cook until thickened.
Season to taste with salt and pepper.
Pour over the chicken, and cover.
Continue baking for 25 minutes or until chicken is very tender.
Sprinkle with chopped parsley, and serve from casserole with cooked saffron rice, noodles and Duchess potatoes.