Coq au vin (chicken in red wine)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | tablespoons | Butter |
| 4 | tablespoons | Oil |
| 2 | mediums | Onions, sliced |
| ¾ | cup | Flour |
| 6 | pounds | Chicken, cut into serving sized pieces |
| ¼ | pounds | Salt pork, diced small |
| 18 | Mushroom caps | |
| 18 | smalls | White onions |
| 2 | teaspoons | Sugar |
| Salt and ground pepper, to taste | ||
| 1 | Bay leaf | |
| 4 | Springs fresh thyme OR | |
| ½ | teaspoon | Dried thyme |
| 2 | tablespoons | Parsley, chopped |
| Red Wine (Burgundy or Pinot Noir) | ||
Directions
Heat 6 ts butter and 3 tb oil in heavy skilet. Add sliced onion and saute over medium heat until lightly browned. Push onions to one side and brown the chicken, a few at a time, using medium-high heat.
Remove, as necessary, to a casserole, as they brown.
In a separate skillet, saute the salt pork until fat has rendered and the pieces are brown and crisp. Add mushroom caps and lightly brown.
In a third skillet, use the remaining oil and butter to lightly brown the small onions. Sprinkle in the sugar and toss, until the sugar is caramelized.
Transfer all the contents of the skillets to the casserole with the chicken. Salt and pepper, to taste. Add the bay leaf, thyme and parsley.
De-glaze the pan that was used for the chicken with ½ cup of red wine, assimilating the brown glaze in the wine. Pour the contents over the the chicken. Add additional red wine to just cover the chicken and vegetables. Cover the casserole and back at 350 deg. for 40 mins., or until chicken is tender.
Serve with small boiled potatoes.
From: James Beard's Theory & Practice of Good Cooking Posted thru the Weird Kitchen of Dan & Bonnie Ceppa