Coq Au Vin
- Ready In:
- 2hrs 45mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 1 chicken, jointed
- salt and pepper
- 1 tablespoon butter
- 1 cup bacon, ends (or coarsely chopped bacon)
- 1 lb shallot, whole, peeled
- 3 cups mushrooms, whole
- 2 cups brandy
- 1 garlic clove
- 1 (750 ml) bottle red wine (Burgundy or similar)
- 2 bay leaves
- 1 tablespoon parsley
- 1 tablespoon thyme
- 1 tablespoon butter
- 1 tablespoon flour
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.