Ingredients: |
Ingredients: Chicken pieces to equal 3 whole chickens
1/2 cup butter
1/4 cup brandy
1 bottle dry red wine
1 Tbsp salt
1/4 tsp nutmeg
1 Tbsp dried rosemary, crumbled
1 bay leaf
1 Tbsp chicken stock base
3 cloves garlic, minced or smashed
1 1/2 fresh mushrooms
1 1 /2 Tbsp lemon juice
4 slices extra thick bacon
2 cans whole small onions
1/3 cup each cornstarch and water
1 jar (7oz) pimento stuffed olives
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Directions: |
Directions: preheat oven to 350º
Using 2 large frying pans, brown chicken pieces in 1/4 cup of the butter, turning to brown all sides.
Warm brandy slightly, ignite 1 spoonful and spoon flaming over the chicken. Pour on remaining brandy and let flame over chicken. Pour in wine to loosen the drippings, then transfer chicken and liquid to a large baking dish or Dutch oven ( about 8 quart ) with a cover. Add salt, nutmeg, rosemary, bayleaf, chicken stock base and garlic. Covber and simmer gently for 1 hour or until chicken is barely tender. Remove from heat.
Meanwhile, slice stems from mushrooms and leave caps whole: sauce stems and caps in the remaining 1/4 cup butter along with lemon juice for a few minutes. Add mushrooms and juices to the chicken.
Finely dice the bacon and fry until crisp, remove from pan and drain on paper towels.
Pour off all but 2 Tbsp bacon drippings and add well-drained onions to the pan.
Sprinkle with sugar and heat, shaking pan until onions are lightly browned. Add browned onions to the chicken.
Blend cornstarch with water to make a paste. Drain the wine juices from the chicken into a saucepan and heat to boiling; stir in the cornstarch paste and cook until thickened, stirring constantly. Pour back over the chicken in the baking dish.
Add the drained olives and sprinkle with crisp bacon pieces.. cover and bake for 30 minutes.
If made ahead, allow to cool and refrigerate at this point. Reheat for about 1 hour and 15 minutes. |
Personal
Notes: |
Personal
Notes: This is a recipe from a 1967 Sunset magazine that I have kept all these years. The paper is brown and crisp but so fun to look at.
Even though some of the ingredients and techniques seem outdated it is such a classic that it will never go out of style.
I have made this many times, not recently, but am considering doing it for a Christmas lunch with friends this year.
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This recipe for COQ AU VIN WITH OLIVES is from