Coq Au Vin (Chicken With Wine)
|Broiler fryer||1 , cut up|
|Onion||1 Large, chopped|
|Garlic||1 Clove (5 gm), minced|
|Water||1 3⁄4 Cup (28 tbs)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Tarragon||1 Teaspoon, crumbled|
|Small white onions||1⁄2 Pound, peeled|
|Instant beef broth/2 teaspoons granulated beef bouillon||2 Ounce (2 Envelopes)|
|Fresh mushrooms||1 Pound|
Place chicken pieces, skin side down, in a large skillet over very low heat. (Do not add fat.)
Cook slowly until skin side is a rich brown, about 10 minutes; turn and brown other side.
Remove chicken from skillet with tongs and place in an 8 cup casserole.
Remove 2 tablespoons of the chicken drippings from skillet.
Saute chopped onion and garlic slowly, until soft, in remaining drippings in skillet; stir in 1 cup of the water, red wine, salt, tarragon and bay leaf.
Heat to boiling.
Pour over chicken in casserole; cover.
Bake in a moderate oven (350Â°) for 30 minutes, or until the chicken is tender.
While chicken bakes, return reserved chicken drippings to skillet; brown peeled onions slowly.
Leave 6 of the mushrooms whole, for garnish; halve remainder; add all to skillet.
Toss to coat with pan drippings.
Add instant beef broth and 1/2 cup boiling water to skillet; cover.
Simmer 5 minutes.
Remove mushrooms with a slotted spoon and reserve.
Continue cooking onions, 15 minutes, or until tender and broth has evaporated, leaving a rich brown residue. (Watch carefully lest they scorch.)
Place cooked chicken, mushrooms and onions in a heated serving dish.
Remove bay leaf.
Pour liquid from casserole into skillet.
Heat to boiling.
Blend flour with 1/4 cup cold water to make a smooth paste.
Stir flour mixture into boiling liquid in skillet.
Continue cooking and stirring until mixture thickens and bubbles 1 minute.
Pour over chicken and vegetables.
Garnish chicken with whole mushrooms and chopped parsley, if you wish.