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Coq Au Vin Recipe

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This recipe for Coq Au Vin, by , is from The Pazzelli Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

MacKenzie Stanton
Added: Saturday, October 24, 2009


3 1/2 to 4 1/2 pounds chicken parts
Season with: salt and ground black pepper to taste
4 ounces thick cut bacon, cut into 1/4" sticks
1 cup chopped onion
1/2 chopped peeled carrot
3 T all purpose flour
3 cups dry red wine
1 cup chicken stock
2 T tomato paste
2 bay leaves
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1 to 2 cups pearl onions
2 to 3 T unsalted butter
8 ounces mushrooms
2 to 3 T parsley
1 lb egg noodles

Fry bacon in a large heavy Dutch oven over medium high heat until nicely browned. Remove the bacon to the plate. Add as many pieces of chicken to the pan as will fit without crowding and brown until golden on each side (about 7 minutes). Repeat until all chicken is browned, remove chicken from pan and set aside. Add onions and carrots to pan and cook for about 10 minutes. Stir in flour, reduce the heat to low, cook stirring constantly until the roux just begins to turn brown. Stir in wine, chicken stock, tomato paste, bay leaves, thyme and oregano. Increase the heat to high and bring the sauce to a boil, stirring constantly. Return the bacon and chicken to the pot. Return the sauce to a boil, then reduce to a simmer. Cover and cook until chicken juices run clear when pierced with a fork (about 25-35 minutes). Put a pot of water on to boil. Cut off ends from pearl onions, add to boiling water and cook for 1 minute, remove from pot, drain and run under cold water. Peel onions. Chop mushrooms. Put butter in frying pan to melt, add onions and mushrooms and cook until they are lightly browned and tender (about 7-8 minutes), then remove from heat. Remove chicken from pot and transfer to a platter, keep warm. Turn up heat and bring sauce to a boil and reduce until syrupy, add the onions, mushrooms, chicken, season with salt and pepper, heat through. Serve over buttered egg noodles.

Personal Notes:
Personal Notes:
One of Mack's signature dishes.




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