"Hunger is the best sauce in the world."--Cervantes

Coq au Vin Recipe

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This recipe for Coq au Vin, by , is from Gianni V's Stolen Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

"Classic French" (Gianni V.)
Added: Saturday, March 18, 2006


4 T flour
4-8 chicken breatss with bone
Olive oil
4 T butter
20 button mushrooms
3 oz. bacon, diced
20 pearl onions
1 bottle red Burgandy
Bouquet garni (fresh herbs such as rosemary, thyme,
tarragon, bails, parsley wrapped in cheese cloth and tied with a
3 garlic cloves, minced
1 tsp. brown sugar
Italian parsley (options for garnish)

Boil enough water to cover the onions. Drop them in for one
minutes. Drain and peel by cutting off the ends and squeezing.

Put 3 T flour, salt and pepper in large plastic bag. Shake each
chicken piece until coated.

Heat enough oil to cover the large casserole's bottom. Add
bacon and cook until half done. Then saute the onion for 3-4
minutes until slightly brown.

Stir in the mushrooms for 2 minutes.

Transfer the vegetables and bacon to a bowl.

Cook the chicken in the casserole on medium-high heat until
brown on all sides, about 3 minutes a side.

Add wine, bouquet garni, garlic, sugar and seasonin.

Bring to a boil, cover and simmer for 1 hour, stiring

Return the vegetables and bacon and cook for about 30
minutes, covered.

Remove the bouqet garni and chicken and boil rapidly for 2

Cream the butter and 1 T flour and whisk in teaspoonvuls at a
time into the sauce.

Put chicken on a serving platter and pour sauce over it.

Number Of Servings:
Number Of Servings:
4-8 (One piece per person)
Preparation Time:
Preparation Time:
2-3 hours
Personal Notes:
Personal Notes:
Just about any red wine will do.




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