Coq au Vin de Pomerol

By corlear

Ingredients

• 2 tablespoons peanut oil
• 4 tablespoons butter
• 20 tiny white onions
• 1/4 pound bacon, cut into thin strips
• 1 chicken (4 pounds)
• salt
• freshly ground black pepper
• 1/4 cup brandy
• 1 bottle Pomerol
• 3 lumps sugar
• 4 tablespoons flour
• 2 garlic cloves, mashed
• 1 bouquet garni
• 10 mushroom caps
• 2 tablespoons minced Fines Herbes
• 6 slices French bread, fried in butter

Details

Servings 6

Preparation

Step 1

Heat half of the oil and half of the butter in a casserole, cook the onions in it until they are about to turn golden, and add the bacon strips. Mix with a wooden spoon and cook over low heat until the onions are tender and the bacon is transparent.

Cut the chicken into 8 pieces. Remove the onions and the bacon with a slotted spoon and reserve them. Put the chicken pieces into the casserole and brown them on all sides. Season with salt and pepper. Sprinkle with the brandy and flame.

Heat the wine with the sugar in a separate saucepan.

Sprinkle the flour over the chicken and then add the hot wine to the casserole, along with the garlic and the bouquet garni. Simmer, covered, over low heat for about 40 minutes.

Sauté the mushrooms in the remaining butter and oil in a skillet for about 5 minutes. Reserve them with the onions and bacon.

When the chicken is fully cooked, add the mushrooms, onions and bacon. Discard the bouquet garni.

Transfer the chicken, vegetables and sauce to a hot serving platter. Sprinkle with the fines herbes. Garnish the platter with the fried slices of bread.