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Coq au Vin -... from La Petite France Spring-Summer/2003 Ingredients Serves 6 • 5-lb chicken, cut into serving pieces • Salt and freshly ground black pepper • 2 tbs rendered chicken fat or 1 tb butter and 1 tb olive oil • 7 oz bacon, cut into 1/4-inch pieces • 3 onions, chopped • 3 garlic cloves, crushed • 1 lb mushrooms, quartered • 1 tb tomato paste • 1 cup cognac or brandy • 8 cups dry red wine • Bouquet garni: 1 parsley sprig, 1 thyme sprig and 1 bay leaf, tied in a cheesecloth square • 2 tbs butter at room temperature • 3 tbs flour PREPARATION 1. Salt and pepper the chicken pieces. 2. In a large skillet over medium heat, melt the chicken fat, or butter with oil, and brown the chicken pieces, in batches if necessary, 12 to 16 min. 3. Transfer the chicken to a Dutch oven or heavy casserole with a lid. 4. In the same pan, fry the bacon over medium heat until golden brown, about 5 min. Sprinkle over the chicken. 5. Sauté the onions and garlic in the bacon fat until golden. Using a slotted spoon, transfer to the chicken. 6. Add the mushrooms to the same pan, season with salt and sauté 5 min. or until the liquid evaporates. Using a slotted spoon, transfer the mushrooms to a plate. 7. Stir the tomato paste and cognac or brandy into the pan with the chicken, heat, and carefully ignite with a long-handled match. When the flames subside, pour in the red wine. Add the bouquet garni and salt and pepper. 8. Cover and cook over low heat 45 min. or until the chicken is tender. 9. Using a slotted spoon, transfer the chicken to a large plate. Cover with aluminum foil. 10. Bring the sauce to a boil over high heat and cook to reduce by half. 11. In a small bowl, mash the butter with the flour to make a paste and whisk it into the sauce until smooth and thickened. Season with salt and pepper. 12. Add the chicken and the mushrooms and simmer 5 min. May be served immediately or up to two days later. Reheat covered in a low oven.

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Last Update 12/05/03 mox © Producciones ViVa