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COQ AU VIN 10 to 12 chicken thighs 5 slices bacon, chopped 1/2 c. celery, chopped 1 c. carrots, minced 4 Tbsp. butter 5 Tbsp. cognac brandy 1/2 lb. mushrooms, sliced 4 cloves garlic, minced 4 shallots, sliced 1 tsp. garlic salt 1 tsp. seasoned pepper 1/4 tsp. nutmeg 2 tsp. sugar 1/4 tsp. thyme 2 bay leaves 1/2 c. parsley, minced 4 Tbsp. flour 1/4 c. dry sherry 3 bouillon cubes, in 3/4 c. water 2 c. red wine 1 (1 lb.) can whole onions 4 bread slices 1/4 c. butter Wipe chicken well with dry paper towels. In large skillet or Dutch oven saute bacon, celery and carrots until bacon is near crisp. Remove bacon with slotted spoon and set aside. Add 2 tablespoons butter to Dutch oven and brown chicken. When all pieces are done, return chicken and vegeta- bles to pan. Heat cognac brandy and pour over chicken. Ignite. In another pan, heat remaining 2 tablespoons butter and saute mushrooms, garlic and shallots. When golden soft, add salt, pepper, nutmeg, sugar, thyme, bay leaves and parsley. Simmer on low. In bowl make a paste out of flour and white wine. Slowly add the bouillon and then red wine. Pour over chicken and simmer over low heat, covered, for 1/2 hour. Add onions, cook 25 minutes or until chicken and onions are tender. While chicken is simmering, cut rounds (3-inches) from centers of bread slices. Cut rounds in half. In skillet melt butter and saute bread until golden on both sides. Place finished croutes on paper. When Coq Au Vin is done adjust thickness and seasonings to taste. Remove bay leaves. Turn into large serving dish. Garnish sides with croutes, parsley or bacon slices. Serves 4. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |