Coq au Vin à l’Ancienne

By corlear

Ingredients

• 1/4 pound slab bacon
• 3-pound chicken
• 2 tablespoons butter
• 2 tablespoons olive oil
• salt
• pepper
• 12 very small white onions
• 1/4 cup Cognac
• 1 1/2 cup dry red wine
• 2 small garlic cloves, mashed
• 1/2 teaspoon thyme
• 1 bay leaf, crumbled
• 1/2 pound mushrooms, quartered
• 1/4 cup minced parsley
• 1 tablespoon flour
• 1 tablespoon softened butter

Details

Servings 4

Preparation

Step 1

Remove the rind from 1/4 pound slab bacon and cut the bacon into 1/2 inch dice. In a large skillet sauté a 3-pound chicken, cut into serving pieces and patted dry with paper towels, in 2 tablespoons each of butter and olive oil over moderately high heat until it is browned on all sides. Transfer the chicken to a plate and sprinkle it with salt and pepper.

Add to the pan the bacon dice and 12 very small white onions and cook the mixture over moderate heat, tossing it, for 5 minutes, or until the onions and bacon are browned.

Pour the fat from the pan and return the chicken to the pan. Add 1/4 cup Cognac, heated, ignite it, and shake the pan until the flames go out. Add 1 cup dry red wine, 2 small garlic cloves, mashed, 1/2 teaspoon thyme, and 1 bay leaf, crumbled, and simmer the chicken, partially covered, for 15 minutes. Add 1/2 cup more dry red wine, turn the chicken pieces, and simmer the chicken, partially covered, for 10 minutes more.

Add 1/2 pound mushrooms, quartered, and 1/4 cup minced parsley and simmer the mixture, partially covered, for 10 minutes.

Transfer the chicken with tongs to a heated serving dish and keep it warm. Stir in bits of beurre manié,
made by kneading together 1 tablespoon each of flour and softened butter, and simmer the sauce, stirring, for 2 minutes, or until it is slightly thickened. Add salt and pepper to taste and pour the sauce over the chicken.