Coq au Vin

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Ingredients

U.S. Metric Ingredients
12 oz 350 g Salt pork or slab bacon
1 fl oz 30 mL Oil
3 3 Chickens, lb (1.6 kg) each, cut into 8 pieces
24 24 Tiny white onions, peeled and parboiled
lb 700 g Small mushroom caps
1 qt 1 L Dry red wine
1 pt 500 mL Chicken stock
    Sachet:
½ tsp 2 mL Dried thyme
1 1 Bay leaf
4 4 Large garlic cloves, crushed
    Beurre manié:
2 oz 60 g Butter, softened
2 oz 60 g Flour
to taste to taste Salt
as needed as needed Chopped parsley

Method

Procedure

  1. Cut the salt pork or bacon into bâtonnet shapes, 1 × ¼×¼ in. (2 × ½ × ½ cm).
  2. Place the bacon pieces in a saucepan. Cover with cold water. Bring to a boil and drain.
  3. Add the oil to a large sauté pan and place over moderate heat. When hot, add the blanched bacon. Sauté until lightly browned. Remove with a slotted spoon and set aside.
  4. Increase the heat to high. Add the chickens to the fat remaining in the pan and brown well on all sides. Remove the chicken from the pan.
  5. Add the onions and mushrooms to the pan and sauté until browned. Remove with a slotted spoon and set aside with the bacon pieces. Pour off the fat from the pan.
  6. Add the wine and stock to the pan and bring to a boil.
  7. Add the sachet.
  8. Return the chicken to the pan. Bring the liquid back to a boil. Cover and cook in a 300°F (150°C) oven or over very low heat on top of the stove until chicken is done, 30–40 minutes.
  9. Remove the chicken from the cooking liquid and place in a heated pan or on a serving platter. Garnish with the mushrooms, onions, and bacon pieces.
  10. Degrease the cooking liquid carefully.
  11. Place over high heat and boil until the liquid is reduced to about 1 qt (1 L).
  12. Mix the butter and flour to make beurre manié. Beat in the beurre manié a Little at time, just enough to thicken the sauce lightly.
  13. Add salt to taste.
  14. Strain the sauce over the chicken and garnish.
  15. At service time, sprinkle each portion with a Little chopped parsley.

Per serving: Calories, 690; Protein, 50 g; Fat, 41 g (54% cal.); Cholesterol, 165 mg; Carbohydrates, 10 g; Fiber, 2 g; Sodium, 480 mg.

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