"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Coq au Vin Recipe

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This recipe for Coq au Vin, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy and Sarah Hollister
Added: Friday, October 10, 2008


4 slices bacon
2 chicken breasts
2 thighs
2 legs
1/2 c. flour
salt and pepper
2 cloves garlic, chopped
2 c. pearl onions, peeled
2 c. mushrooms
2 carrots, cut in 2-inch pieces
1/4 c. cognac or brandy
1 bottle Burgundy wine
2 c. chicken broth
5 sprigs fresh thyme
2 t. herbs de Provence
3 bay leaves
fresh parsley, chopped, for garnish

In large, heavy skillet or Dutch oven, fry bacon over medium heat until crisp. Drain on paper towels. Coat chicken in flour, salt and pepper. Brown in hot bacon fat on both sides. Add garlic, onions, mushrooms and carrots. Saute 2 minutes to soften. Pour cognac into a small glass. Remove pan from heat, pour in cognac, put pan back on flame. Flambe by lighting a long match; hold it just above pot and light the fumes. The brandy will catch fire and flames will burn out within 1 minute. When flames die, gradually stir in wine and broth. When well blended, add herbs. Cover; simmer 1 hour. Remove cover and continue to simmer 15 minutes to allow sauce to reduce a bit. May add 1 tablespoon tomato paste or cornstarch to thicken. To serve, top chicken and vegetables with reserved crumbled bacon and fresh parsley.




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