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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
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
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
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.
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.
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