Coq Au Vin

4 Servings

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Coq Au Vin Ingredients

3 1/2 lb Chicken; (1 Whole Chicken)	1/8 c Cognac *Note
1/2 c Red Burgundy Wine;	1 3/4 c Chicken Wine Sauce
1 ts Fresh Garlic; Chopped	1/4 c Bacon; Cut into Julienne
1 Bouquet-garni	3/4 c Fresh Mushrooms; Quartered
2 tb Vegetable Oil	3/4 c Pearl Onions
1 1/2 tb Flour

Instructions for Coq Au Vin

(Note: there is no non-alcohol substitute because youre burning off all the alcohol during the flaming process) Great! Youve decided to prepare your recipe just as a renowned French Master Chef would and youve been waiting for Part 2 just so you could put your grocery list together and get to a grocers! Grab your shopping partner and get down to the store because youre cooking with The Cook and Kitchen Staff at Recipe-a-Day.com. This recipe may have been an edible ode to Co Co Chanels vivacious lust for life as first prepared for her by the great chefs of France. Fact or fiction, myth or mirth ... Coq au Vin (phonetically: coke-a-vaughn) could be just the recipe to impress your sweetheart or guests this Valentines Day as Romantic Recipe week(s) conclude at Recipe-a-Day.com. Remove skin and rinse fresh whole chicken. Put aside wings, drumsticks, backbones and knuckles to use when preparing the chicken red wine sauce. Marinate the remaining chicken parts in the burgundy for 2 to 3-hours. Drain chicken and lightly flour, making sure to reserve the red wine marinade. Saute chicken in a large skillet over medium heat for 3 to 5-minutes until golden on both sides. Remove chicken to fresh saute pan. Add chopped garlic to the chicken in the fresh saute pan. Add cognac and heat over medium setting for a minute or two, then ignite the liquid to burn off the alcohol. Keep a tight-fitting lid nearby in case your flame is restless. Add the red wine from the marinade, the chicken red wine sauce and the bouquet-garni. Simmer for approximately 25-minutes. Do not overcook the chicken. Discard the bouquet garni and transfer chicken and sauce to a serving dish. Fry the julienne bacon for 10-minutes and strain. Saute pearl onions and mushrooms in the same pan. Add the bacon and continue sauteing for 3-minutes. Scraping the pan, pour this sauteed mixture over the chicken stew. Garnish with croutons or parsley if desired. Kitchen Staff Tips: Define Bouquet-garni -- (French) A bunch of herbs traditionally including fresh parsley, thyme, and bay leaf. Dried Bouquet- garni is bundled in a cheesecloth or muslin bag and fresh is typically tied with string. The herb bundle provides the base flavors to a stew, soup or stock. Coq a Vin is best served with fresh baked, broasted or fried potatoes or cooked white rice. Posted to dailyrecipe@recipe-a-day.com by The Cook & Kitchen Staff on Feb 12, 1998

Main Ingredient: Cuisine: Uncategorized