Thursday, March 18, 2010

Coq Au Vin

  1. 2 TB flour
  2. 4 lb fresh chicken cut into 8 pieces (ask your butcher to do this, OR use 8 chicken joints or chicken breasts)
  3. 2 TB olive oil
  4. 2 TB butter
  5. 8 oz fatty bacon, cut into strips
  6. 1 lb pearl onions, peeled
  7. 3 cups red wine
  8. 2 garlic gloves, peeled and crushed
  9. 1 bouquet garni
  10. 4 3/4 cup white mushrooms
  11. 2 TB chopped fresh parsley

  1. Preheat the oven to 350 degrees. Season the flour and put it into a large plastic bag. Add the chicken and shake well to coat it evenly.
  2. Heat the oil and butter in the casserole dish. Cook the chicken over high heat for 5-6 minutes until browned. You will need to do this in two batches. Lift it out ofthe casserole and keep warm.
  3. Fry the bacon in the casserole for 3-4 minutes until crisp and well colored. Lift it out and keep warm.
  4. Cook the onions over high heat for 4-5 minutes until they begin to brown. Pour in the wine and stir well to remove any sediment from the bast of the casserole dish.
  5. Return the bacon and chicken to the casserole dish and add the garlic and bouquet garni. Bring to a boil, cover, then cook in the center of the preheated oven for 1 1/4 hours.
  6. Add the mushrooms and cook for another 15 minutes. Discard the bouquet garni and use a slotted spoon to lift out the chicken pieces, bacon, onion, and mushrooms. Put them in a serving dish and keep warm.
  7. Return the casserole and its juices to low heat and check for seasoning. Boil rapidly until the sauce is thick and glossy. Pour the sauce over the dish and serve immediately, garnished with parsley.

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