Coq Au Vin Recipe
No one can eat just one is my claim for this recipe of Coq Au Vin. The main ingredient in Coq Au Vin is always Chicken. Whenever I have French friends visiting I always prepare Coq Au Vin which is most loved by them. Was it you or the fragrance of Coq Au Vin that you are cooking that has dragged me to the kitchen?, were my husband's words.
Ingredients
1 five-pound roasting chicken, cut into serving pieces
Flour for dredging
1/2 cup butter
1 slice raw ham, chopped
10 small white onions, peeled and left whole
1 clove garlic, finely chopped
1/4 teaspoon thyme
1 sprig parsley
1 bay leaf
8 whole mushrooms
Salt and freshly ground black pepper to taste
2 ounces warmed cognac
1 cup dry red wine
Directions
1. Preheat oven to slow (300° F.).
2. Dredge the chicken with flour. In a skillet heat the butter, add the chicken and brown on all sides. Transfer the chicken to an earthenware casserole and add the ham, onions, garlic, thyme, parsley, bay leaf, mushrooms, salt and pepper.
3. Pour the cognac over the chicken and ignite. When the flame dies, add the wine.
4. Cover and bake until the chicken is tender, about two and one-half hours.
2. Dredge the chicken with flour. In a skillet heat the butter, add the chicken and brown on all sides. Transfer the chicken to an earthenware casserole and add the ham, onions, garlic, thyme, parsley, bay leaf, mushrooms, salt and pepper.
3. Pour the cognac over the chicken and ignite. When the flame dies, add the wine.
4. Cover and bake until the chicken is tender, about two and one-half hours.
