Coq Au Vin With Salt Pork
|Chicken||4 Pound, washed|
|Salt pork||1⁄4 Pound, diced|
|Pearl onions||24 , peeled|
|Mushroom caps||14 Pound, cleaned|
|Dry shallots||3 , peeled and chopped|
|Garlic||2 Clove (10 gm), smashed and chopped|
|Dry red wine||4 Cup (64 tbs)|
Preheat oven to 350 Â°F (180 Â°C).
Cut chicken into 8 pieces and remove skin. Dredge chicken pieces in flour and set aside.
Heat salt pork in ovenproof saute pan over medium heat. Add onions ancl season; cook 5 minutes. Remove onions from pan and set aside.
Add mushrooms, shallots and garlic to hot pan. Season and cook 5 minutes over medium heat. Remove vegetables from pan and set aside.
Add butter to pan and melt. Add chicken pieces and sear on all sides for 8 to 10 minutes.
Add wine and bouquet garni. Season to taste and bring to boil. Cover and cook 30 minutes in oven.
Add pearl onions and mushrooms. Return to oven, uncovered, and finish cooking 15 to 18 minutes.