shortbutfast (shortbutfast) wrote in french_cuisine,
shortbutfast
shortbutfast
french_cuisine

Coq au vin # Chicken in Red Wine

Coq au vin
Chicken in Red Wine

  
 1 chicken (about 3 lbs), cut up
 6 tbsp butter
 Salt and pepper
 6 oz lean bacon slab, cut into lardons
 18 pearl onions, peeled
 2 tbsp Cognac 
 1 bottle of red wine
 1 garlic clove, peeled
 1 bouquet garni
 1 tbsp flour
 Chopped fresh parsley 
 
Heat 4 tbsp of the butter in a flameproof casserole over medium heat. Add chicken pieces, season with salt and pepper and brown on all sides. Meanwhile, put lardons in a saucepan and cover with cold water; bring to a boil and blanch for 5 minutes. Drain and reserve. Remove chicken and set aside. Put bacon and onions in the casserole; cook for 10 minutes, stirring frequently. Return chicken to casserole and add Cognac. Heat and set alight. After flames have died out, add red wine, garlic and bouquet garni. Cover and simmer for an hour. About 15 minutes before the end of cooking time, work 2 tbsp of softened butter with the flour to form a paste. Mix 2 tbsp of hot sauce into the butter and flour. Return mixture to the pot; stir well. Check seasoning and transfer to a warm serving dish. Garnish with soft parsley. Serves 6

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