Coq au Vin
|Chickens||2 1⁄2 Pound|
|Butter||3 Ounce (2 Plus 1 Ounce)|
|Lean salt pork||1⁄4 Pound|
|Garlic||2 Clove (10 gm)|
|Dry red wine||3⁄4 Pint|
Joint the chickens.
Heat butter in heavy saucepan, add diced pork and peeled, blanched and drained onions.
Cook a few minutes, then add chicken joints; brown well, season.
Add sliced mushrooms and crushed garlic, cook 5 minutes.
Strain off all excess fat, add brandy.
Add red wine, stock and bouquet garni.
Transfer to casserole, cover; cook in moderate oven, Mark 4, 350°F., 40 minutes or until chicken is tender.
Mix extra butter with flour and add gradually to sauce to thicken it.
Stir over heat a few minutes.