Coq au vin caliente

Yield: 6 Servings

Measure Ingredient
½ cup All-purpose flour
2 tablespoons Caribe (crushed N. New Mexico hot red chile)
1 teaspoon Salt
1 \N Broiler-fryer chicken; cut for frying (3-1/2 to 4 lbs)
½ cup Unsalted butter
6 tablespoons Cognac
1 \N Clove garlic; crushed
1 \N Fresh bay leaf
4 \N Sprigs fresh thyme -or-
½ teaspoon Dried leaf thyme
½ cup Minced fresh parsley
6 smalls White boiling onions; peeled
½ pounds Fresh mushrooms; sliced thin
6 slices Lean; heavily smoked country bacon; in 1/2-inch pieces, partially cooked & drained
\N \N Freshly ground black pepper
1 cup Burgundy or other dry red wine
½ cup Fried crutons (below)
\N \N 1-inch French bread cubes
\N \N Olive oil
\N \N Unsalted butter


In a paper bag, mix flour, caribe and salt. Dredge chicken in flour mixture. Meanwhile, heat butter in a large, deep, heavy skillet over medium-high heat. Add chicken and cook until browned on all sides, turning as needed; adjust heat as necessary to prevent overbrowning. Then add cognac to hot skillet and flame carefully, keeping a lid nearby to put out flames if they rise too high. When flames die out, stir in garlic, bay leaf, thyme, 3 Tbs parsley, onions, mushrooms, bacon and a generous grinding of black pepper. Pour wine over all. Bring to a boil, then reduce heat, cover and simmer about 45 minutes until chicken is tender and sauce is thickened. Meanwhile, prepare Fried Croutons, if desired. To serve, place chicken on a large warmed platter and cover with sauce, arranging onions decoratively around chicken. Sprinkle croutons (if used) over top, then sprinkle with remaining 1 tablespoon parsley. Makes 6 servings. FRIED CROUTONS: In a skillet, toast French bread cubes in a mixture of half melted butter and half olive oil until light golden brown on all sides, stirring as needed. Cool.

From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .

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