Ingredients: |
Ingredients: 18-20 baby onions
2-3 pounds of chicken cut up (or use breasts and thighs)
2 tablespoons butter and 1 tablespoon oil
1/4 pound bacon, diced
2 tablespoons flour
1 cup burgundy wine (or for Coq au Vin Blanc, use white wine)
1 tablespoon dry sherry (optional)
1-1/2 cups chicken stock
1 teaspoon minced garlic
1 tablespoon minced shallots or onion
Bouquet garni (I just use 1 tsp each of thyme, basil and parsley)
Salt and freshly ground pepper
1/2 pound mushrooms quarted
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Directions: |
Directions:Set oven at 350 degrees. Put the onions into boiling salted water, leave for 1 minute; drain and peel. Set aside. In a heavy-based casserole or pot, heat the oil and butter and add the chicken, skin side down. Cook over medium heat until brown; turn over and brown other side. Take out, add the onions and brown them also. Remove onions, add bacon and cook until well browned. Set aside. In the remaining fat in pan, add the flour and cook, stirring until brown. Pour in wine, sherry, 1 cup stock, garlic and shallots, herbs, salt and pepper, and replace the chicken. Cover tightly and cook in heated oven for 20 minutes. Add the cooked baby onions, stir gently to mix, cover and continue cooking 10 minutes. Add the mushrooms, stir again and add more stock of the sauce is thick. Cover and continue cooking 5-10 minutes until the chicken is very tender. Discard bouquet garni and taste for seasoning. You can prepare 1-2 days ahead up to this point!
To reheat: Put the coq au vin in a moderate oven (350) for 20-25 minutes. Sprinkle with chopped parsley and serve in the casserole. Serve over rice which has been cooked in chicken broth. |
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