Coq au Vin

Name: Coq au Vin
Ingredients: 6 tablespoons butter; 1 fryer chicken, 3 pounds, quartered; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/4 cup Cognac; 1 bottle dry red wine, as needed; Bouquet garni (1 sprig thyme, 1 bay leaf, 1 sprig parsley, 6 peppercorns, tied in cheese-cloth); 12 small white onions; 3 slices salt pork, cut in 1/2 piece; 12 mushroom caps, quartered; Beurre manie (3 tablespoons flour and 3 tablespoons butter kneaded together)

11 ingredients

14 steps

Ingredients

6 tablespoons butter
1 fryer chicken, 3 pounds, quartered
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup Cognac
1 bottle dry red wine, as needed
Bouquet garni (1 sprig thyme, 1 bay leaf, 1 sprig parsley, 6 peppercorns, tied in cheese-cloth)
12 small white onions
3 slices salt pork, cut in 1/2 piece
12 mushroom caps, quartered
Beurre manie (3 tablespoons flour and 3 tablespoons butter kneaded together)

Directions

1

Melt 3 tablespoons butter in a large, heavy skillet and brown the chicken over medium-high heat, about 5 minutes on each side.
2

Sprinkle with salt and pepper.
3

Drain off the butter, pour the Cognac over the chicken, and flambe.
4

Add enough wine to just cover the chicken, then add the bouquet garni.
5

Cover the pan and simmer for 30 minutes, or until tender.
6

Test the pieces of white meat first, and if done, transfer to a warm platter while the dark meat continues to cook.
7

Remove the bouquet garni.
8

Meanwhile, melt the remaining butter in another skillet and brown the onions and salt pork.
9

Then cover and cook very slowly for about 20 minutes, or until the onions are tender.
10

Add the mushrooms and cook for another 4 minutes.
11

When the chicken has been removed from the pan, degrease the sauce and bring to a boil.
12

Add the beurre manie a bit at a time until the sauce has thickened slightly.
13

Correct the seasoning.
14

Add the onions, salt pork, and mushrooms to the chicken, and pour the sauce over all.