Coq Au Vin #1poultry 1 judi m. phelps (bnvx05a) 1 bouquet garni* 3 1/2 lb chicken -- cut up in pieces 1/2 teaspoon salt -- optional 6 slice bacon -- diced in large 1 piece 1/8 teaspoon pepper 4 tablespoon butter or margarine 16 white boiling onions -- 1 small 1 onion -- chopped 1/2 lb fresh mushrooms -- 1 quartered 2 shallots -- minced 1 if large or halved if small 3 garlic cloves -- minced 2 tablespoon brandy 2 cup rich chicken stock 1 tablespoon flour 2 cup dry red wine -- good 1 quality *Bouquet garni - place 1/2 celery stalk cut in half, 2 parsley sprigs, 1 bay leaf, 1 thyme sprig or 1/4 tsp. dried thyme, and 1 leak or green onion in a cheesecloth tie with a string to make a small bag. In a 5-quart dutch oven cook bacon on medium heat. Remove bacon bits with a slotted spoon and set aside. Add butter to pan; then add chicken pieces and brown lightly on all sides. Add shallots, garlic, chopped onions, reserved bacon, wine, chicken stock, bouquet garni, salt (optional), pepper, and boiling onions. Bring to a boil, lower heat, cover and simmer about 15 minutes. Add mushrooms and brandy. Cook until tender about another 30-35 minutes. To serve, remove chicken, onions, and mushrooms to a heated platter with slotted spoon. Remove and discard bouquet garni. Thicken liquid by mixing 1 tabl. flour with 1 tabl. water. Stir into liquid in pan and simmer for a few minutes until slightly thickened. Spoon some sauce over chicken and serve. SOURCE: Personal family recipe. Converted by MMCONV vers. 1.00 Recipe By : From: Date: |
