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| Coq au Vin |
Ingredients
2 oz. lean salt pork, cut in small dice
4-5 tablespoons unsalted butter
3 1/2 lb. broiler-fryer chicken, cut up
1 lb. small white onion, peeled, parboiled, and drained
1 clove garlic, peeled, crushed
1/2 lb. button mushrooms
1/4 cup cognac
1 bouquet garni [1 bay leaf, 1 sprig thyme, 1 sprig parsley]
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
1 1/2 cups Burgundy
3 Tablespoons beurre manie
Method
Brown the salt pork in a large, heavy kettle over moderate heat; remove with a slotted spoon and
reserve. Add butter to kettle and brown chicken, a few pieces at a time; remove and reserve. Add
onions and brown well, about 10 minutes, add more butter if necessary. Push onions to side of
kettle, add garlic and mushrooms, and stir-fry 3-5 minutes until lightly browned. Return salt pork
and chicken to kettle, pour cognac over chick and blaze. When flames die, add all but final
ingredient, cover and simmer about 3/4 hour until chicken is tender. Lift chicken and vegetables to
a deep casserole and keep warm. Stir small pieces of the buerre manie into kettle liquid and heat,
stirring, until thickened and smooth. Taste for salt. Strain gravy over chicken and serve.
2 oz. lean salt pork, cut in small dice
4-5 tablespoons unsalted butter
3 1/2 lb. broiler-fryer chicken, cut up
1 lb. small white onion, peeled, parboiled, and drained
1 clove garlic, peeled, crushed
1/2 lb. button mushrooms
1/4 cup cognac
1 bouquet garni [1 bay leaf, 1 sprig thyme, 1 sprig parsley]
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
1 1/2 cups Burgundy
3 Tablespoons beurre manie
Method
Brown the salt pork in a large, heavy kettle over moderate heat; remove with a slotted spoon and
reserve. Add butter to kettle and brown chicken, a few pieces at a time; remove and reserve. Add
onions and brown well, about 10 minutes, add more butter if necessary. Push onions to side of
kettle, add garlic and mushrooms, and stir-fry 3-5 minutes until lightly browned. Return salt pork
and chicken to kettle, pour cognac over chick and blaze. When flames die, add all but final
ingredient, cover and simmer about 3/4 hour until chicken is tender. Lift chicken and vegetables to
a deep casserole and keep warm. Stir small pieces of the buerre manie into kettle liquid and heat,
stirring, until thickened and smooth. Taste for salt. Strain gravy over chicken and serve.