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Grand Coq Au Vin

Western.Chefs's picture
  Bacon slices 4 , chopped
  Butter 3 Tablespoon
  Onions 12 Small
  Roasting chicken 5 Pound, cut into serving pieces (2 1/2 Kilogram)
  Brandy 2 Tablespoon
  Red wine 500 Milliliter (2 Cups, Burgundy Or Beaujolais)
  Chicken stock 125 Milliliter (1/2 Cup)
  Bouquet garni 1
  Garlic 2 Clove (10 gm), finely chopped
  Ground black pepper To Taste
  Mushrooms 1⁄4 Pound (125 Gram)
  Beurre manie 2 Tablespoon
  Salt To Taste
  Freshly ground black pepper To Taste

Put the bacon in a large Dutch oven over moderate heat and fry, stirring constantly, until it has rendered its fat.
Add 1 tablespoon of the butter and the onions and fry until they are golden.
Transfer the onions and bacon to a plate and set aside.
Brown the chicken pieces on all sides in the fat, then pour the brandy over and ignite it.
Shake the pan while the brandy is flaming.
When the flames have subsided, pour in the wine and stock and add the bouquet garni, garlic and seasoning.
Once the liquid is simmering, return the onions and bacon to the pan.
Cover the pan, reduce the heat to low and simmer very gently for at least 1 hour or until the chicken is tender.
Melt the remaining butter in a small frying pan and fry the mushrooms for 2 to 3 minutes.
Add them to the other ingredients in the Dutch oven.
When the chicken is cooked, add the beurre manie in small pieces, stirring constantly, until the sauce has thickened.
Serve immediately.

Recipe Summary

Difficulty Level: 
Main Dish

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Grand Coq Au Vin Recipe