You are here

Holiday Coq Au Vin

admin's picture
Try this version of amazingly delicious Coq Au Vin recipe. An effortlessly prepared side dish recipe; the Coq Au Vin is a dish that you would surely love to talk about with us!
Ingredients
  Broiler fryer chicken 9 Pound, cut up (Three 3 Pound Pieces)
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Brandy 1⁄4 Cup (4 tbs)
  Dry red wine 3⁄4 Cup (12 tbs) (1 Bottle)
  Salt 1 Tablespoon
  Nutmeg 1⁄4 Teaspoon
  Dried rosemary 1⁄2 Teaspoon, crumbled
  Bay leaf 1
  Chicken stock base 1 Tablespoon
  Garlic 3 Clove (15 gm), minced or mashed
  Fresh mushrooms 1 1⁄2 Pound (Caps About 1 Inch In Diameter)
  Lemon juice 1 1⁄2 Tablespoon
  Extra thick sliced bacon slices 4
  Canned small whole onions 2 Pound (Two 1 Pound Cans)
  Sugar 2 Teaspoon
  Cornstarch 1⁄3 Cup (5.33 tbs)
  Water 1⁄3 Cup (5.33 tbs)
  Pimiento-stuffed olives 7 Ounce (1 Jar)
Directions

Using 2 large frying pans, brown chicken pieces in 1/4 cup of the butter, turning to brown all sides.
Warm brandy slightly, ignite 1 spoonful, and spoon flaming over the chicken; pour on remaining brandy and let flame over chicken.
Pour in wine to loosen the browned drippings, then transfer chicken and liquid to a large baking dish or Dutch oven (about 8-quart size) with a cover.
Add salt, nutmeg, rosemary, bay leaf, chicken stock base, and garlic.
Cover and simmer gently for 1 hour, or until chicken is barely tender.
Remove from heat.
Meanwhile, slice stems from mushrooms and leave caps whole; saute stems and caps in the remaining 1/4 cup butter along with lemon juice for a few minutes; transfer mushrooms and juices to the chicken.
Finely dice the bacon and, using the same pan, saute until crisp; remove from pan and drain on paper towels.
Pour off all but 2 tablespoons bacon drippings and add well-drained onions to the pan.
Sprinkle with sugar, and heat, shaking pan until onions are lightly browned.
Add browned onions to the chicken.
Blend cornstarch with water to make a paste.
Drain the wine juices from the chicken into a saucepan and heat to boiling; stir in the cornstarch paste and cook until thickened, stirring constantly.
Pour back over the chicken in the casserole.
Add the drained olives and sprinkle with crisped bacon bits. (If made ahead, let cool and refrigerate at this point.) Cover and reheat in a 350° oven for 30 minutes if prepared continuously or for 1 hour and 15 minutes if refrigerated.

Recipe Summary

Cuisine: 
French
Course: 
Side Dish
Ingredient: 
Chicken

Rate It

Your rating: None
4.44091
Average: 4.4 (11 votes)