Coq Au Vin

Appetizers
Barbecue - Grilling
Beans - Grains
Breads - Biscuits
Candy - Snacks
Canning
Casseroles
Cookies - Brownies
Crock pot
Desserts
Drinks
Ethnic Dishes
Eggs - Dairy
Fruits
Garlic
Holiday Favorites
Low Carb
Meat Dishes
Pancakes - Muffins
Pasta
Pies - Pastries
Pizza
Salads
Sandwiches
Sauces - Marinades
Seafood - Fish
Side Dishes
Soups - Stews
Vegetables
Vegetarian

Print as:
3x5 Recipe Card
4x6 Recipe Card
Full Page

Home > Ethnic Dishes > French

Coq Au Vin

Serves: 4

Ingredients:

1/2 pound slab bacon, cut into 1/2 inch rectangles
1 (3 1/2 to 4pound) chicken, cut into 8 serving pieces
Salt and freshly ground black pepper
1 onion, diced
4 shallots, finely chopped
1/2 pound mushrooms, quartered
1/4 cup Cognac or brandy
2 cups fullbodied red wine, such as Cabernet Sauvignon
1 cup beef stock
1 teaspoon glace de viande
Bouquet garni
6 sprigs parsley, chopped for garnish

Heat a large casserole or skillet over mediumhigh heat. Add bacon and cook until light brown and enough bacon fat has rendered to brown the chicken pieces. Season chicken with salt and pepper, add to skillet and brown on both sides, 3 to 4 minutes per side. Stir in onion, shallots and mushrooms, and saute, stirring occasionally, until vegetables, chicken, and bacon are all well browned, about 5 minutes. Add Cognac and ignite. When flames have died, add wine and cook over high heat until the wine is reduced by half, about 5 minutes. Stir in beef stock, glace de viande and bouquet garni. Stir well and season with salt and pepper. Reduce heat to medium low, cover and simmer until chicken is tender, 15 to 20 minutes, skimming surface to remove fat.
Transfer chicken to a serving dish or individual plates and pour the sauce over the top. Sprinkle with parsley and serve with a rice pilaf and warm French bread.

Book Store
Bulletin Boards
Channel
Chat
Conversions
Dictionary
Hints and Tips
Kitchen Necessities
Product Reviews
Spices & Herbs
Substitutions
Techniques

Buy Ads Now
Awards Gallery
Best of the Web
Feedback
Guest Book
Privacy Policy