Coq Au Vin Recipe at MyDish

Coq Au Vin

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Method

  • 1. Remove the rind and cut the bacon into lardons (rectangle ¼ inch across and 1 inch long). Simmer for 10 minutes in 2 quarts of water. Rinse in cold water. Dry.

  • 2. Sauté the bacon slowly in hot butter until it is very lightly browned (temperature of 260˚, F. for an electric frying pan). Remove to a side dish.

  • 3. Dry the chicken thoroughly. Brown it in the hot fat in the casserole (360F for the electric frying pay).

  • 4. Season the chicken. Return the bacon to the casserole with the chicken. Cover and cook slowly (300F.) for 10 minutes, turning the chicken once.

  • 5. Uncover, and pour in the cognac. Averting your face, ignite the cognac with a lighted match. Shake the casserole back and forth for several seconds until the flames subside.

  • 6. Pour the wine into the casserole. Add just enough stock or bouillon to cover the chicken. Stir in the tomato paste, garlic, and herbs. Bring to simmering point. Cover and simmer slowly for 25 to 30 minutes, or until the chicken is tender and its juices run a clear yellow when the meat is pricked with a fork. Remove the chicken to a side dish.

  • 7. While the chicken is cooking, prepare the onions and mushrooms.

  • 8. Simmer the chicken cooking liquid in the casserole for a minute or two, skimming off fat. Then raise heat and boil rapidly, reducing the liquid to about 1 pint. Correct seasoning. Remove from heat, and discard bay leaf.

  • 9. Blend the butter and flour together into a smooth paste (beurre manié). Beat the paste into the hot liquid with a wire whisk. Bring to simmering point, stirring, and simmer for a minute or two. The sauce should be thick enough to coat a spoon lightly.

  • 10. Arrange the chicken in the casserole, place the mushrooms and onions around it and baste with the sauce.

  • 11. Serve from the casserole, or arrange on a hot dish. Decorate with sprigs of parsley.

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    Tips

    • 1. If the dish is not to be served immediately, film the top of the sauce with stock or dot with small pieces of butter. Leave aside uncovered. It can now wait indefinitely.

      2. Shortly before serving, bring to simmering point, basting the chicken with the sauce. Cover and simmer slowly for 4 to 5 minutes, until the chicken is hot through.

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    Ingredients

    • 3-4 oz Chunk of lean bacon
    • 1 oz Butter
    • 3 lb Cut-up frying chicken
    • 0.5 tsp. Salt
    • 0.25 tsp  Pepper
    • 0.13 pint  Cognac
    • 1.75 pints Young. full-bodied red wine scuh as Burgundy. Beaujolais . Côtes du Rhône. or Chianti
    • 0.5-0.75 pint  Brown chicken stock. brown stock. or beef bouillion
    • 1 dsp.  Tomato paste
    • 2 cloves Mashed garlic
    • 0.25 tsp.  Thyme
    • 1 Bay leaf
    • 12-24 Brown-braised onions
    • 0.5 lb Sautéed mushrooms
    • 1 oz  Flour
    • 1 oz Softened butter
    • 1 sprigs Fresh parley

    By Views 2215  Added Wed Feb 24 2010


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