Coq Au Vin (chicken In Red Wine)

Recipe Ingredients

• 8.00 tb Butter
• 4.00 tb Oil
• 2.00 md Onions, sliced
• 0.75 c Flour
• 6.00 lb Chicken, cut into serving
• -sized pieces
• 0.25 lb Salt pork, diced small
• 18.00 Mushroom caps
• 18.00 sm White onions
• 2.00 ts Sugar
• Salt and ground pepper,
• - to taste
• 1.00 Bay leaf
• 4.00 Springs fresh thyme
• -OR
• 0.50 ts Dried thyme
• 2.00 tb Parsley, chopped
• Red Wine (Burgundy or Pinot
• -Noir)

Recipe Directions

• Heat 6 ts butter and 3 tb oil in heavy skilet.


• Add sliced onion and saute over medium heat until lightly browned.


• Push onions to one side and brown the chicken, a few at a time, using medium-high heat.


• Remove, as necessary, to a casserole, as they brown.


• In a separate skillet, saute the salt pork until fat has rendered and the pieces are brown and crisp.


• Add mushroom caps and lightly brown.


• In a third skillet, use the remaining oil and butter to lightly brown the small onions.


• Sprinkle in the sugar and toss, until the sugar is caramelized.


• Transfer all the contents of the skillets to the casserole with the chicken.


• Salt and pepper, to taste.


• Add the bay leaf, thyme and parsley.


• De-glaze the pan that was used for the chicken with 1/2 cup of red wine, assimilating the brown glaze in the wine.


• Pour the contents over the the chicken.


• Add additional red wine to just cover the chicken and vegetables.


• Cover the casserole and back at 350 deg.


• for 40 mins.


• , or until chicken is tender.


• Serve with small boiled potatoes.


• From: James Beard's Theory & Practice of Good Cooking Posted thru the Weird Kitchen of Dan & Bonnie Ceppa

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