Try this Romertopf Coq Au Vin recipe, or contribute your own.
Place chicken in bowl, sprinkle with fines herbs, salt, pepper and garlic. Add chopped onion, carrot, ham, bay leaf. Pour over wine. Refrigerate covered, turning once or twice, 8 hours or overnight. Soak top and bottom of 3 1/4 quart (3.25 l) clay cooker in cold water about 15 minutes and drain. Place chicken, vegetables, marinade in cooker. Saute mushrooms in 2 TB butter until light brown; add to chicken. Warm brandy slightly; ignite and pour flaming over chicken. Place covered cooker in cold oven. Set oven at 450F/230C. Bake, stirring once or twice, until chicken is tender and brown, about 1 1/4 to 1 1/2 hours. Pour off cooking liquid; skim and discard fat. Turn off oven, return uncovered cooker to oven. Transfer cooking liquid to large skillet; mix remaining butter with flour until smooth and stir into cooking liquid. Heat to boil and cook, stirring constantly, until thickened and clear, 5-8 minutes. Pour sauce over chicken, garnish with parsley. Recipe By : Clay Pot Cookery, Editors of Consumer Guide From: Date: 05/27 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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