Coq au vin (chicken in wine) #1
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| JUDI M. PHELPS (BNVX05A) | ||
| Bouquet garni* | ||
| 3½ | pounds | Chicken -- cut up in pieces |
| ½ | teaspoon | Salt -- optional |
| 6 | slices | Bacon -- diced in large |
| Piece | ||
| ⅛ | teaspoon | Pepper |
| 4 | tablespoons | Butter or margarine |
| 16 | White boiling onions -- | |
| Small | ||
| 1 | Onion -- chopped | |
| ½ | pounds | Fresh mushrooms -- |
| Quartered | ||
| 2 | Shallots -- minced | |
| If large or halved if small | ||
| 3 | Garlic cloves -- minced | |
| 2 | tablespoons | Brandy |
| 2 | cups | Rich chicken stock |
| 1 | tablespoon | Flour |
| 2 | cups | Dry red wine -- good |
| Quality | ||
Directions
*Bouquet garni - place ½ celery stalk cut in half, 2 parsley sprigs, 1 bay leaf, 1 thyme sprig or ¼ tsp. dried thyme, and 1 leak or green onion in a cheesecloth tie with a string to make a small bag.
In a 5-quart dutch oven cook bacon on medium heat. Remove bacon bits with a slotted spoon and set aside. Add butter to pan; then add chicken pieces and brown lightly on all sides. Add shallots, garlic, chopped onions, reserved bacon, wine, chicken stock, To serve, remove chicken, onions, and mushrooms to a heated platter with slotted spoon. Remove and discard bouquet garni. Thicken liquid by mixing 1 tabl. flour with 1 tabl. water. Stir into liquid in pan and simmer for a few minutes until slightly thick Converted by MMCONV vers. 1.00
Recipe By :