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Delicious Coq Au Vin

Western.Chefs's picture
Ingredients
  Broilers 5 Pound, disjointed (2 Broilers)
  Seasoned flour 1 Cup (16 tbs)
  Butter 1 Cup (16 tbs)
  Button mushrooms 16
  Pearl onions 2 , chopped
  Basil 1⁄2 Teaspoon
  Lemon peel pieces 3 Small
  Dry red wine 2 Cup (32 tbs) (Good Quality, Preferably Burgundy)
  Brandy 4 1⁄2 Ounce (3 Jiggers)
  Brown sauce 1 Cup (16 tbs)
  Chicken bouillon 2 Cup (32 tbs)
  Carrots 18 Small, partially cooked
  Onions 12 Small, sauteed in butter
  Celery pieces 18 (2 Inches Long)
  Potatoes 18 , diced, sautéed in butter
  Salt To Taste
  Pepper To Taste
Directions

Dredge chicken in seasoned flour.
Saute until light brown on both sides.
Reserve.
Heat 1/2 cup butter in a skillet.
Add mushrooms, onion, basil and lemon peel.
Saute until onion softens.
Add wine.
Boil 5 minutes.
Add brandy.
Heat.
Light with match.
When brandy stops burning, add Brown Sauce and chicken bouillon.
Cover.
Simmer until done, about 1 hour.
Place chicken in casserole with carrots, onions, celery and potatoes.
Return gravy to heat.
Boil 5 minutes.
Salt and pepper to taste.
Whip remaining butter into gravy.
Pour over chicken and vegetables.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Chicken
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
90 Minutes
Ready In: 
0 Minutes
Servings: 
8

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