Coq au Vin Recipe
Ingredients
| Chickens | 2 1/2 Pound | |
| Butter | 2 Ounce | |
| 1/4 lb. lean salt pork | ||
| 12 tiny onions salt, pepper | ||
| Mushrooms | 1/2 Pound | |
| Garlic | 2 Clove (5gm) | |
| Brandy | 4 Tablespoon | |
| Dry red wine | 3/4 Pint | |
| 1/4 pintstock bouquet garni | ||
| 1 oz. butter, extra | ||
| Flour | 2 Tablespoon | |
Directions
Joint the chickens.
Heat butter in heavy saucepan, add diced pork and peeled, blanched and drained onions.
Cook a few minutes, then add chicken joints; brown well, season.
Add sliced mushrooms and crushed garlic, cook 5 minutes.
Strain off all excess fat, add brandy.
Add red wine, stock and bouquet garni.
Transfer to casserole, cover; cook in moderate oven, Mark 4, 350°F., 40 minutes or until chicken is tender.
Mix extra butter with flour and add gradually to sauce to thicken it.
Stir over heat a few minutes.
Check seasoning.
Heat butter in heavy saucepan, add diced pork and peeled, blanched and drained onions.
Cook a few minutes, then add chicken joints; brown well, season.
Add sliced mushrooms and crushed garlic, cook 5 minutes.
Strain off all excess fat, add brandy.
Add red wine, stock and bouquet garni.
Transfer to casserole, cover; cook in moderate oven, Mark 4, 350°F., 40 minutes or until chicken is tender.
Mix extra butter with flour and add gradually to sauce to thicken it.
Stir over heat a few minutes.
Check seasoning.
Chef
