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Coq Au Vin

the.instructor's picture
Ingredients
  Stewing chicken 4 Pound, cut into serving pieces (1 Piece)
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Salt 1 1⁄2 Teaspoon
  Butter/Margarine 3 Tablespoon
  Diced cooked ham 1⁄2 Cup (8 tbs)
  White onions 12 Small, peeled
  Mixed vegetable juices 12 Ounce (1 1/2 Cups, 1 Can)
  Apple cider 1 1⁄2 Cup (24 tbs)
  Canned mushroom caps 4 Ounce (1 Can)
  Garlic 1 Clove (5 gm), minced
  Peppercorns 6
  Whole cloves 6
  Bay leaf 1
Directions

GETTING READY
1.Rinse the pieces of chicken and dry them.
2.Put flour and salt in a paper bag, put the pieces in the bag and shake well to coat.

MAKING
3.In a large frying pan, heat butter or margarine, put the chicken pieces in it and brown them.
4.Once done, take them out on a 12 cup baking dish and top by sprinkling ham and onion.
5.Put vegetable juices, cider, mushrooms, mushroom liquid and garlic in the pan and heat by scraping.
6.Drizzle the mixture on chicken.
7.In a cheesecloth bag put the seasoings and place the bag in the dish,
8.Bake the dish for 2 hours and 15 minutes after covering.
9.Take out the spice bag and let the chicken settle at room temperature for 5- 10 minutes.
10.Remove the fat gathered on the top.

SERVING
11.Serve chciken warm garnished with parsley.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Chicken
Preparation Time: 
10 Minutes
Cook Time: 
130 Minutes
Ready In: 
0 Minutes
Servings: 
12

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