Directions: |
Directions:The bacon
cut into 1 inch by 1/4 inch sticks. Simmer for 10 minutes in 2 quarts water. Drain and rinse in cold water, dry. Saute slowly in casserole or electric skillet with 2 tbsp cooking oil. When bacon is lightly browned, remove to side dish, leaving fat in pan.
Brown chicken
Dry chicken thoroughly with towel. Brown on all sides in the hot fat. Season chicken with salt and pepper. return bacon to pan, cover pan and cook slowly for 10 minutes, turning chicken once. Uncover, pour in cognac and ignite with lit match. Shake pan back and forth until flame subsides.
Simmer in red wine
Pour wine into pan, add just enough bouillon to cover chicken. Stir in tomato paste, garlic, and herbs. Bring to simmer, cover and simmer slowly for 30 minutes or until chicken tender to fork.
Onions
(I usually just use canned onions) While chicken is cooking, drop onions into boiling water, bring water back to boil and let boil 1 minute. Drain and shave off two ends of onions, peel carefully, and pierce a deep cross in the root end with a small knife ( to keep the onions whole while cooking). Heat 2 tbsp oil in frying pan, add onions, and toss several minutes until lightly browned. Add water to halfway up onions and 1/4 tsp salt, cover pan, and simmer slowly for 25 - 30 minutes, or until onions tender.
The mushrooms
Wash mushrooms in cold water and dry in towel. Cut in quarters. Heat 1 tbsp butter and 1/2 tbsp oil and saute mushrooms 4-5 minutes until lightly browned.
Sauce and Serve
When chicken is done, drain cooking liquid into sauce pan. Bring liquid to a boil. Skim fat and you should have 2 1/2 cups or so. Remove from heat. Bend butter and flour together in a saucer; beat into cooking liquid with wire whip. Bring to simmer for a minute to let sauce thicken. Scrape onions and mushrooms into sauce. Taste sauce and add salt and pepper to taste. Pour sauce over chicken and bring to simmer for a final reheating.
You can make a day in advance and reheat. |
This recipe for Coq Au Vin is from