Romertopf coq au vin
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Chicken -- cut up |
| 1 | teaspoon | Fines herbes |
| 1 | teaspoon | Salt |
| 1 | pinch | Pepper |
| 1 | Clove garlic -- minced | |
| 1 | medium | Onion -- chopped fine |
| 1 | Carrot | |
| ½ | cup | Ham -- julienned |
| 1 | Bay leaf | |
| 1½ | cup | Red wine |
| ½ | pounds | Mushrooms -- quartered |
| 4 | tablespoons | Butter/margarine |
| 2 | mediums | Onions -- cut in 6 wedges |
| ¼ | cup | Brandy or Armagnac |
| 1 | tablespoon | Flour |
| Parsley -- minced | ||
| Pared, shredded | ||
Directions
Place chicken in bowl, sprinkle with fines herbs, salt, pepper and garlic.
Add chopped onion, carrot, ham, bay leaf. Pour over wine. Refrigerate covered, turning once or twice, 8 hours or overnight.
Soak top and bottom of 3¼ quart (3¼ l) clay cooker in cold water about 15 minutes and drain.
Place chicken, vegetables, marinade in cooker. Saute mushrooms in 2 TB butter until light brown; add to chicken. Warm brandy slightly; ignite and pour flaming over chicken. Place covered cooker in cold oven. Set oven at 450F/230C. Bake, stirring once or twice, until chicken is tender and brown, about 1 ¼ to 1 ½ hours. Pour off cooking liquid; skim and discard fat. Turn off oven, return uncovered cooker to oven. Transfer cooking liquid to large skillet; mix remaining butter with flour until smooth and stir into cooking liquid. Heat to boil and cook, stirring constantly, until thickened and clear, 5-8 minutes. Pour sauce over chicken, garnish with parsley.
Recipe By : Clay Pot Cookery, Editors of Consumer Guide From: Date: 05/27 File