Coq Au Vin
Photo © Deb Perelman
- A 3- to 4-ounce chunk of bacon
- A heavy, 10-inch, fireproof casserole
- 2 tablespoons butter
- 2 1/2 to 3 pounds cut-up frying chicken
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup cognac
- 3 cups young, full-bodied red wine such as Burgundy, Beaujolais, Cotes du Rhone or Chianti
- 1 to 2 cups brown chicken stock, brown stock or canned beef bouillon
- 1/2 tablespoon tomato paste
- 2 cloves mashed garlic
- 1/4 teaspoon thyme
- 1 bay leaf
- 12 to 24 brown-braised onions (recipe follows)
- 1/2 pound sautéed mushrooms (recipe follows)
- Salt and pepper
- 3 tablespoons flour
- 2 tablespoons softened butter
- Sprigs of fresh parsley
- Produce
- Bay leaf (1)
- Braised onions, brown (12)
- Garlic (2 cloves)
- Mushrooms (1/2 pound)
- Parsley, fresh (1 Sprigs)
- Thyme (1/4 teaspoon)
- Meat
- Bacon (1 3- to 4-ounce chunk)
- Frying chicken (2 1/2 pounds)
- Canned Goods
- Chicken stock, brown (1 cups)
- Tomato paste (1/2 tablespoon)
- Cooking & Baking
- Flour (3 tablespoons)
- Pepper (1/8 teaspoon)
- Salt (1/2 teaspoon)
- Salt and pepper (1)
- Dairy
- Butter (4 tablespoons)
- Frozen
- 10-inch, fireproof casserole, heavy (1)
- Beer, Wine & Liquor
- Cognac (1/4 cup)
- Other
- 3 cups young, full-bodied red wine such as Burgundy, Beaujolais, Cotes du Rhone or Chianti
Preparation
Read recipe preparation on smittenkitchen.com
Social Stats
59.8Rating
1-100
1-100
5Tweets
138Facebook
Shares
Shares
710StumbleUpon
Views
Views
321PinterestPins
Recipe Stats
Published December 28, 2006 (6 years ago).
16 people saved this recipe.
