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Coq Au Vin With Ham

Western.Chefs's picture
Ingredients
  Roasting chicken 5 Pound, cut into serving pieces (1 Roasting Chicken)
  Flour 1 Cup (16 tbs) (For Dredging)
  Butter 1⁄2 Cup (8 tbs)
  Ham slice 1 , chopped (Raw Variety)
  White onions 10 Small, peeled and left whole
  Garlic 1 Clove (5 gm), finely chopped
  Thyme 1⁄4 Teaspoon
  Parsley sprigs 1
  Bay leaf 1
  Whole mushrooms 8
  Salt To Taste
  Freshly ground black pepper To Taste
  Cognac 2 Ounce, warmed
  Dry red wine 1 Cup (16 tbs)
Directions

1. Preheat oven to slow (300° F.).
2. Dredge the chicken with flour. In a skillet heat the butter, add the chicken and brown on all sides. Transfer the chicken to an earthenware casserole and add the ham, onions, garlic, thyme, parsley, bay leaf, mushrooms, salt and pepper.
3. Pour the cognac over the chicken and ignite. When the flame dies, add the wine.
4. Cover and bake until the chicken is tender, about two and one-half hours.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Method: 
Baked
Ingredient: 
Chicken

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