Coq au Vin

By corlear

Ingredients

• 2 plump broiling chickens, cleaned and quartered
• Salt
• pepper
• 6 slices bacon or salt pork
• 2 tablespoons butter
• 6 onions, peeled and sliced
• 12 mushrooms
• 3 shallots, peeled and
• chopped
• 1 clove garlic, peeled and mashed
• 2 tablespoons flour
• 1 pint red wine
• Herb bouquet
• 2 tablespoons chopped parsley

Details

Servings 4

Preparation

Step 1

Season the chicken with salt and pepper. Dice the bacon or salt pork and cook for 3 or 4 minutes in a deep flameproof casserole. Add butter, stirring until melted. Place chickens in the hot fat and cook until golden brown.

Add onions and mushrooms; cover the casserole and cook over low heat until the vegetables are lightly browned.

Spoon off a little of the fat if the amount seems excessive. Add shallots and garlic to casserole; sprinkle them with flour and stir into the sauce.

Cook and stir a few minutes over low heat; add the wine. There should be just enough liquid to cover the chicken. If necessary, add a little water or consommé. Add herb bouquet; increase heat a little and bring to a boil, cover the pan and cook for about 40 minutes or until the chicken is tender.

Skim the fat from the surface of the sauce; remove the herb bouquet, and serve the chicken in its sauce in the casserole or arrange the chicken on a warmed serving platter and pour the sauce over it. Sprinkle with chopped parsley.