Mme Malgret’s Coq au Vin Blanc

By corlear

Obviously a chicken can be used but the taste of a rooster is better. The garlic is optional, but it does give the dish a lift. Steamed potatoes may be served with the coq au vin.

Ingredients

• 1/2 lb lean bacon
• 1 tbs butter
• 1 tbs oil
• 4 large mushrooms
• 24 small white onions
• 1 fine rooster
• flour
• 1/2 clove garlic
• salt and pepper
• 2 cups dry white wine
• 2 tsp sloe gin
• 6 small rounds of fried bread
• oil for frying bread
• chopped parsley

Details

Servings 8

Preparation

Step 1

Cut the bacon into middling sized dice and brown it in a saucepan in a mixture of butter and oil. Add the peeled, blanched, quartered mushrooms and the onions. Let them brown slightly. Remove them with a slotted spoon and keep them warm.

Cut the raw bird into 8 pieces. Brown them in the same saucepan. Dust in some flour as you stir and allow that to brown slightly. Then put the pieces of bacon, the mushrooms, and the onions back in. Add the half clove of garlic crushed. Salt and pepper. Pour in the white wine. Cover and let simmer for 1 1/2 to 2 hours.

15 minutes before serving (the flesh must fall easily away from the bones) add the sloe gin. Check the seasoning and finish cooking with the lid off.

Fry the rounds of bread in oil. Arrange them around the dish. Sprinkle with chopped parsley.