Romertopf Coq Au Vin

Ready in 1h

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1 ts Salt
1 pn Pepper
1 Carrot
1 tb Flour
1/2 lb Mushrooms -- quartered
3 lb Chicken -- cut up
1 1/2 c Red wine
1 ts Fines herbes
4 tb Butter/margarine
1/4 c Brandy or Armagnac
1 md Onion -- chopped fine
1 Bay leaf
Pared, shredded
1 Clove garlic -- minced
2 md Onions -- cut in 6 wedges
1/2 c Ham -- julienned
Parsley -- minced

Original recipe makes 1 Servings



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

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Calories Per Serving: 1084 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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