Coq au Vin de Bourgogne

By corlear

Chicken in Red Wine

Ingredients

• 1 roasting chicken
• a few small onions
• some diced lean bacon
• a little butter
• 3 cups red Burgundy
• 1 cup stock
• salt
• pepper
• 2 cloves of garlic, chopped
• bouquet garni
• a few whole mushrooms
• 2 tablespoons butter
• 1 generous tablespoon flour

Details

Servings 8

Preparation

Step 1

Cut a roasting chicken into serving pieces. In a flameproof casserole brown lightly a few small onions with some diced lean bacon in a little butter. Remove the onions and bacon and in the fat brown the pieces of chicken to a light golden color on all sides. Pour over the chicken a small liqueur glass of brandy and set aflame. Add 3 cups red Burgundy and 1 cup stock, salt and pepper, 2 cloves of garlic, chopped, and a bouquet garni.

When the liquid begins to simmer, put back the onions and bacon and add a few whole mushrooms. Cover the casserole and simmer gently for about 45 minutes, or until the chicken is tender.

Remove the bouquet garni and cool the sauce until the fat can be removed from the surface. Reheat and bind the sauce with 2 tablespoons butter blended with 1 generous tablespoon flour. Serve the coq an vin in a covered casserole.