Coq Au Vin
|Frying chicken/Two broiler, two-pound each||3 1⁄2 Pound (1 Chicken)|
|Freshly ground black pepper||To Taste|
|Diced salt pork||1⁄2 Cup (8 tbs)|
|Small onions||1⁄2 Pound|
|Scallions/One half cup chopped scallions||3 , chopped|
|Garlic||1 Clove (5 gm), minced|
|Dry red wine||2 Cup (32 tbs)|
|Chopped parsley||2 Tablespoon|
Cut the fryers into quarters or the broilers into halves and season with salt and pepper.
Parboil the salt pork five minutes, drain and saute in the butter until brown.
Remove pork and reserve.
Saute the chicken in the fat left in the pan until brown on all sides.
Add the onions and mushrooms.
Cover pan and cook slowly until the onions are partly tender and beginning to brown.
Remove the chicken to a hot platter.
Pour off all but two or three tablespoons of the fat.
Add the shallots and garlic and cook one minute.
Blend in the flour.
Add the wine and cook, stirring, until boiling.
Return the chicken to the pan.
If the wine does not cover the meat, add water.
Tie parsley sprigs, bay leaf and thyme in cheesecloth and add to the chicken.
Add reserved diced pork.
Simmer on top of the stove or cook, covered, in a 400-degree oven until the chicken is tender, thirty minutes or longer.
Remove the herb bag and skim the fat from the surface, if desired.
Arrange the chicken, onions and mushrooms on a platter, cover with sauce and sprinkle with chopped parsley.