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Coq-au-Vin
Nb persons: 6
Yield:
Preparation time: 90 minutes
Total time: 90 minutes
Source:
| Bacon | |
| 4 oz. | bacon |
| 2 Tbs | olive oil |
| Browning the Chicken | |
| 4 lb. | frying chicken cut into 10 pieces |
| 1/2 tsp | salt |
| 1/8 tsp | pepper |
| 1/4 c. | cognac |
| Simmering in Red Wine | |
| 3 c. | red wine |
| 2 c. | beef stock |
| 1 Tbs | tomato paste |
| 2 cloves | garlic, minced |
| 1/4 tsp | thyme |
| 1 | bay leaf |
| The Onions | |
| 24 | pearl onions |
| Salt | |
| 2 Tbs | olive oil |
| The Mushrooms | |
| 1/2 lb. | mushrooms |
| 1 Tbs | butter |
| 1/2 Tbs | olive oil |
| Sauce | |
| 3 Tbs | flour |
| 2 Tbs | butter, softened |
The Bacon:
Cut bacon into 1" x 1/4" sticks. Simmer 10 minutes in 2 quarts of water (in a 4-5 qt. Le Creuset Oven). Drain, rinse in cold water, and dry. Saute slowly in the dutch oven in the oil, until lightly browned. Remove bacon to side dish, leaving fat in oven.
Browning the Chicken:
Dry chicken thoroughly in towel. Brown all sides in the hot fat. Season with salt & pepper, return bacon to pan, cover, and cook slowly for 10 minutes turning chicken once. Uncover, pour in cognac and ignite. Shake pan back & forth for a few seconds until flame subsides.
Simmering in red wine:
Pour wine into pan and add just enough broth to cover chicken. Stir in tomato paste, garlic & herbs. Bring to a simmer, cover, and slowly simmer for 30 minutes or until chicken is tender.
Onions:
While chicken is cooking, drop onions into boiling water. Bring back to a boil and let boil for 1 minute. Drain. Shave off ends of onions, peel carefully, and pierce deep cross into root end with knife. Heat oil in stainless (not non-stick) pan, add onions and toss for a few minutes until lightly browned. Add water to 1/2 way up onions, add 1/4 t. salt, cover and simmer slowly for 25-30 minutes. Set aside onions.
Mushrooms:
Remove stems. Cut mushrooms into quarters and cut stems on the bias to resemble quartered caps. Heat butter & oil in stainless pan and add mushrooms. Saute over high heat for 4-5 minutes. Set aside with onions.
Sauce & serving:
When chicken is done, drain cooking liquid into saucepan. Skim fat and boil down liquid to 2 1/4 cups. Remove from heat. Blend butter & flour together and beat into cooking liquid with wire whip. Bring to a simmer, stirring for 1-2 minutes until sauce thickens. Add onions and mushrooms and simmer 1 minute to blend flavors. Carefully add salt & pepper to taste. Pour sauce over chicken. Chicken is now ready for final reheating, but may be set aside, cooled, covered & refrigerated for a day or two.
Shortly before serving, bring to a simmer basting chicken with sauce. Cover & simmer slowly for 4-5 minutes until chicken is hot through, but don't overcook the chicken.
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