Coq au Vin

This is a classic dish in France and is quite simple to make, though we are often intimidated by the French. Please use a wine that you would also drink to make this the best coq au vin ever.

• 3 to 3 1/2 pound, cut-up fryer chicken
• 6 slices bacon
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups red burgundy wine
• 1 - 2 cups chicken broth
• 12 - 18 small onions (1 to 1 1/2 inch in diameter)
• 1 bay leaf
• 3 sprigs thyme
• 1/2 pound mushrooms, washed, trimmed and quartered
• 3 tablespoons flour
• 2 tablespoons softened butter
• 1/4 cup chopped parsley

METHOD

In a large skillet, sauté bacon slowly on medium heat to release fat. Remove bacon, crumble and set aside.

While bacon is cooking, dry chicken thoroughly. .Brown chicken in hot bacon drippings. Season with salt and pepper. Add crumbled bacon to pan. Cook for ten minutes, covered.

Pour in wine. Add enough chicken stock to cover. Add onions, bay leaf and thyme. Bring to a boil, lower heat and simmer for 15 minutes. Add mushrooms and continue to simmer for 30 to 45 minutes or until chicken is tender.

Remove chicken, onions and mushrooms to a heated platter. Discard bay leaf and thyme sprigs.

Raise heat on stock and boil until reduced to about 2 cups.

Blend together butter and flour. Using a whisk, beat into hot stock. Spoon over chicken and sprinkle with parsley. Serve extra sauce on side.

Serves: 4

Contributor: Diana Farrell Serbe for her friend Isobel

read about Isobel - the singing gourmet cook

 

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