GREAT
CHICKEN RECIPES
CHICKEN
COQ AU VIN RECIPE
2-
1 kg (2 lb.) chickens (or 2 kg (4 lb) of chicken pieces)
125
g (4 oz.) butter
125
g (4 oz.) bacon
12
tiny onions
Salt,
pepper
250
g (8 oz.) mushrooms
1
Clove garlic
1/2-cup
flour
2
chicken stock cubes
2½
cups water
1/3-cup
brandy
11/2
cups dry red wine
1/4-teaspoon
thyme
1/2
teaspoon mixed herbs
1
Bay leaf
Joint
the chickens and cut into large serving-sized pieces.
Heat
60 g (2 oz.) of the butter in a heavy, shallow pan.
Add
peeled whole onions and diced bacon. Cook until the onions are lightly browned
then remove from pan.
Add
the chicken pieces to pan drippings and cook until well browned on all sides.
Then remove from pan. (Note: If the pan is small then brown the chicken pieces
a few at a time).
Add
sliced mushrooms and crushed garlic to pan.
Cook
gently until mushrooms are wilted then remove from pan.
Add
the remaining butter to pan drippings.
When
butter has melted, stir in the flour. Stir until golden brown but do not allow
it to burn. Remove from heat.
Add
crumbled stock cubes and gradually stir in water and blend well.
Stir
over heat until the sauce boils and thickens. Add brandy, wine, thyme, herbs
and bay leaf.
Transfer
the chicken and all the vegetables and sauce into a deep pan.
Cover
the pan and bring to the boil then reduce the heat to simmer for 30 minutes
or, until chicken is tender.
Season
with salt and pepper. Remove bay leaf.
Coq
Au Vin can also be baked in a moderate oven, covered, for 40 minutes or until
chicken is tender.
Serve
with hot garlic bread and tossed green salad.
Serves
6.
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