Coq au vin

By davidgoodman

Ingredients

• Bouquet Garni:
• 3 to 3 1/2 lb. cut-up fryer chicken
• 1/2 c. all-purpose flour
• 1 tsp. salt
• 1/4 tsp. freshly ground pepper
• 6 slices bacon
• 6 sm. onions (1 to 1 1/2 inch in diameter)
• 1/2 lb. mushrooms, washed, trimmed and quartered
• 4 carrots, halved and cut into 2-inch lengths
• 1 c. chicken broth or dissolved chicken bouillon cube in 1 c. boiling water
• 1 c. red burgundy wine
• 1 clove garlic, crushed
• 2 shallots, minced
• Tie 1/2 teaspoon thyme leaves, 1 bay leaf and 2 large sprigs parsley in a cheesecloth bag or place into a tea ball.

Details

Servings 6

Preparation

Step 1

1. In a large skillet, saute bacon on medium heat to render fat. Remove bacon, crumble and set aside.

2. Mix flour, salt and pepper. Coat chicken parts with flour mixture. Brown chicken in hot bacon drippings. Push chicken to one side; add carrots and onions. Stir until onions are tender, adding garlic and shallots after 2-3 minutes of cooking. Do not allow garlic to brown.

3. Drain off fat. Add bacon, broth, wine, and the Bouquet Garni. Bring to a boil, reduce heat and simmer for 15 minutes. Add mushrooms and simmer, uncovered, for 30 to 45 minutes more or until chicken is tender.

4. Remove chicken, onions, carrots, and mushrooms to a heated platter with a slotted spoon. Remove and discard Bouquet Garni.

5. Thicken cooking liquid by stirring in 1 to 2 tablespoons flour and simmering for a few minutes. Spoon some sauce over chicken. Serve remaining sauce as an accompaniment.