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Picture from thibeaultstablerecipes Image Credit: Ann Thibeault |
Coq au
Vin
The following
recipe comes from a 1961 copy of Child's "Mastering the Art of French
Cooking." Ann Thibeault
Ingredients:
3- to 4-ounce
chunk of lean bacon
2 tablespoons
butter
2 ½ to 3
pounds cut-up frying chicken
½ teaspoon
salt
⅛ teaspoon
pepper
¼ cup cognac
3 cups young,
full-bodied red wine, such as Burgundy, Beaujolais, Côtes du Rhône or Chianti
1 to 2 cups
brown chicken stock, brown stock or canned beef bouillon
½ tablespoon
tomato paste
2 cloves
mashed garlic
¼ teaspoon
thyme
1 bay leaf
12-24
brown-braised onions
½ pound sautéed
mushrooms
Salt and
pepper, to taste
3 tablespoons
flour
2 tablespoons
softened butter
Sprigs of
fresh parsley
Preparation:
Remove the
rind of bacon and cut into lardons (rectangles ¼ inch across and 1 inch long).
Simmer for 10
minutes in 2 quarts of water.
Rinse in cold
water and dry.
Sauté the
bacon slowly in hot butter until it is very lightly browned (temperature 260 °F for an
electric skillet).
Remove to a
side dish.
Dry the
chicken thoroughly.
Brown it in
the hot fat in the casserole (360 °F for the electric skillet).
Season the
chicken.
Return the
bacon to the casserole with the chicken.
Cover and
cook slowly (300 °F)
for 10 minutes, turning the chicken once.
Uncover and
pour in the cognac.
Averting your
face, ignite the cognac with a lighted match.
Shake the
casserole back and forth for several seconds until the flames subside.
Pour the wine
into the casserole.
Add just
enough stock or bouillon to cover the chicken.
Stir in the
tomato paste, garlic and herbs.
Bring to the
simmer.
Cover and
simmer slowly for 25 to 30 minutes or until the chicken is tender and its
juices run a
clear yellow when the meat is pricked with a fork.
Remove the
chicken to a side dish.
While the
chicken is cooking, prepare the onions and mushrooms.
Simmer the
chicken cooking liquid in the casserole for a minute or two, skimming off the
fat.
Then raise
the heat and boil rapidly, reducing the liquid to about 2 ¼ cups.
Correct
seasoning.
Remove from
heat, discard bay leaf.
Blend the
butter and flour together into a smooth paste (beurre manié).
Beat the
paste into the hot liquid with a wire whip.
Bring to the
simmer, stirring, and simmer for a minute or two.
The sauce
should be thick enough to coat a spoon lightly.
Arrange the
chicken in the casserole, place the mushrooms and onions around it and baste
with the sauce.
Serve from
the casserole, or arrange on a hot platter.
Decorate with
sprigs of parsley.
You can combine
this amazing recipe with some others from our collection.
Serve 4.
Enjoy this incredible plate and many more visiting thibeaultstablerecipes
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