Coq au Vin

By corlear

Serve with rice or boiled potatoes.

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

Details

Servings 6

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.