Coq Au Vin With Ham
|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|
|Freshly ground black pepper||To Taste|
|Cognac||2 Ounce, warmed|
|Dry red wine||1 Cup (16 tbs)|
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.