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Rich Coq Au Vin

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Ingredients
  Whole chicken 2 , cut into serving pieces
  Salt To Taste
  Pepper To Taste
  Thyme 1 Teaspoon, pulverized
  Bay leaves 1 Teaspoon, pulverized
  Salt pork 3⁄4 Pound, cut into 1/4 inch cubes
  Onions 20 Small
  Mushrooms 1⁄2 Pound
  Butter 5 1⁄2 Ounce
  Oil 1 Tablespoon
  Cognac 1⁄4 Cup (4 tbs)
  Red wine 300 Milliliter, bourgogne, 2/5 bottles
  Garlic 3 Clove (15 gm), chopped
  Flour 2 1⁄2 Ounce
Directions

GETTING READY
1) In a bowl, place the chicken season with salt, pepper, thyme, and bay leaves.
2) In a pot, bring water to boil and blanch the salt pork for 5 minutes.
3) Pork of the water and drain the salt pork..

MAKING
4) In a saucepan, melt 2 ounces of butter and sauté together salt pork, onions, and mushrooms.
5) Transfer the salt pork mixture into a Dutch oven or any large cooking pan.
6) In the same pan, heat oil and saute chicken.
7) Put the chicken over the salt pork mixture in Dutch oven.
8) In the same saucepan, heat cognac and scrape bottom and sides with wooden spoon.
9) Allow the cognac to Ignite and immediately stream over chicken.
10) Pour the red wine in the Dutch oven and heat to boil.
11) Mix in the garlic, reduce the heat, and simmer for 1 hour.

FINALIZING
12) In a non-stick pan, heat the remaining butter and beat in the flour, 1 tablespoon at a time, into until well blended, set aside.
13) Using a slotted spoon take the chicken out and place it on a serving platter, keep warm.
14) Stirring continuously, add the flour mixture, 1 tablespoon at a time, to the still-hot salt pork mixture and sauce in the Dutch oven, heat after each addition.
15) Using a ladle skim off the fat from sauce.
16) Pass the sauce through strainer and reserve.

SERVING
17) Place the salt pork over the chicken and spoon the sauce over everything.
18) Surround with pieces of toast if desired and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Chicken
Preparation Time: 
20 Minutes
Cook Time: 
105 Minutes
Ready In: 
0 Minutes
Servings: 
10

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