- 6
Ingredients
- 1 sliced onion
- 1 minced clove of garlic
- 1 tablespoon of butter
- 1 roasting chicken
- 4 cups dry red wine
- 1 bay leaf
- 3 tablespoons butter
- 1 teaspoon flour
Preparation
Step 1
In a heavy saucepan sauté 1 sliced onion and 1 minced clove of garlic in 1 tablespoon of butter until the onion is soft. Add the neck, wing tips and giblets of a roasting chicken. When these have browned a little, add 4 cups of dry red wine and a bay leaf, cover the saucepan and simmer the mixture over the lowest possible flame for about 2 hours.
Shortly before serving time, in an iron skillet sauté the rest of the chicken, cut in serving pieces, in 2 tablespoons of butter. When the chicken is brown and almost cooked, strain the red-wine stock and blend into it 1 tablespoon of butter creamed with 1 teaspoon of flour.
Pour the wine sauce over the chicken and simmer the coq au vin, covered, for 30 minutes.
Serve with rice or boiled potatoes.