You are here

Coq Au Vin

herbal.chef's picture
Ingredients
  Frying chicken/Two broiler, two-pound each 3 1⁄2 Pound (1 Chicken)
  Salt To Taste
  Freshly ground black pepper To Taste
  Diced salt pork 1⁄2 Cup (8 tbs)
  Butter 2 Tablespoon
  Small onions 1⁄2 Pound
  Mushrooms 1⁄2 Pound
  Scallions/One half cup chopped scallions 3 , chopped
  Garlic 1 Clove (5 gm), minced
  Flour 2 Tablespoon
  Dry red wine 2 Cup (32 tbs)
  Parsley sprigs 3
  Bay leaf 1⁄2
  Thyme 1⁄8 Teaspoon
  Chopped parsley 2 Tablespoon
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Chicken

Rate It

Your rating: None
4.09375
Average: 4.1 (16 votes)