Coq Au Vin

"A traditional version of this classic recipe from the Burgundy region of France."
 
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Ready In:
2hrs 45mins
Ingredients:
14
Serves:
6
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ingredients

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directions

  • Melt 1/2 tbsp butter in a large, heavy-bottomed pot.
  • Fry bacon and shallots until just browned. Remove.
  • Fry mushrooms, seasoned to taste with salt and pepper, for a few minutes. Remove.
  • Melt 1/2 tbsp butter and brown the chicken on all sides.
  • Add brandy and light with long-handled lighter or creme brulee torch.
  • When flames have gone out, add garlic, wine, bacon, shallots, mushrooms, and herbs.
  • Cover tightly and simmer 2 hours. Keep just below boiling.
  • When done, remove chicken, bacon, mushrooms, and shallots.
  • In a bowl combine 1 tbsp butter and 1 tbsp flour by hand until well mixed. Whisk into the juice and cook until it no longer tastes like raw flour. Serve chicken with juice spooned on top.

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RECIPE SUBMITTED BY

My favorite cookbook is The Essential Rice Cookbook.
 
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