Coq au Vin
********************* Ingredients 4 oz lean bacon cut into ½" to 1" pieces
4-5 tbs butter
20 small pearl onions (or a large yellow onion, chopped)
Young chicken cut into 8-10 pieces
1 clove garlic, minced (or more if you like)
Bouquet garni (a bay leaf, parsley, and tarragon work well together -- tie up with cooking twine)
20 mushrooms (morels or sliced baby bellas are best)
2 oz brandy or cognac
2 cups red wine (a Cotes du Rhône, Syrah, or Mourvedre will work well)
Kneaded butter (1-2 tbs flour worked into 1-2 tbs of soft butter) Preparation 1) In a large skillet or heavy casserole, gently fry the bacon in 3 tbs of butter. 2) Add the onions and cook until lightly browned. 3) Add the chicken pieces, garlic, bouquet garni, and mushrooms. Salt and pepper as needed. Sauté with the lid on over a medium heat until chicken is golden brown. 4) Remove the lid and skim the fat. 5) Pour the brandy over the chicken and light it, being careful not to burn your knuckles. 6) Add the wine and cook briskly without the lid for 1-1¼ hours. 7) Remove the chicken to a serving platter. Remove and discard the bouquet garni. 8) Thicken the sauce with kneaded butter -- cook and stir over medium-high heat until sauce has the desired consistency) 9) Pour the sauce over the chicken, and serve. Rice pilaf and fresh asparagus make excellent accompaniments. Enjoy! *********************
A hearty recipe to enjoy with the good things in life ...