Coq Au Vin
|Chicken||4 Pound, cut into 10 pieces|
|Flour||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Red wine||2 Cup (32 tbs)|
|Solid pork fat slices||4 , diced|
|Toasted bread||12 , cut into triangles|
Dredge chicken pieces with flour.
In a large skillet, melt butter.
Lightly brown chicken.
Season with salt and pepper.
Pour in cognac.
Flambe 30 seconds.
Add mixed herbs.
Top up chicken with wine.
Over low heat, simmer 40 minutes.
Meanwhile, in a second skillet, lightly fry pork fat.
Over low heat, cook onion until tender but not browned.
Continue cooking 2 minutes.
On a warm serving dish, arrange chicken pieces on a bed of fried vegetables.
Coat with cooking juices thickened with cornstarch, if desired.
Garnish with toast triangles.