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Coq au Vin Recipe

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This recipe for Coq au Vin, by , is from The Saint Jude Ladies Guild Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

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Added: Sunday, November 27, 2005


1/4 lb salt pork
1 frying chicken, 3 to 3 1/2 lbs., cut up
1/8 tsp. freshly ground black pepper
1/4 cup brandy or cognac
3 cups Burgundy wine
1 can (10 3/4 oz) undiluted beef consomme
2 Tbsp. tomato paste
2 cloves garlic, minced or pressed
1/4 tsp. dried thyme leaves
1/4 tsp. dried rosemary
1 bay leaf
1 cup tiny white onions (16 to 24)
2 Tbsp. butter or margarine
1/2 lb tiny fresh mushrooms
2 Tbsp. cornstarch

Cut salt pork into 1/4 by 1 inch strips. Wash well. Dry. Saute until brown and casserole is coated with fat. Add chicken, brown well. Sprinkle with pepper. Ignite brandy and pour over chicken. When flames die, add wine, consomme and tomato paste. Stir in garlic, thyme, rosemary and bay leaf. Cover and simmer 30 minutes or until chicken is fork tender. Meanwhile, boil onions until tender. Drain. Heat 2 Tbsp. of the consomme and brown onions. Push to side of pan. Add mushrooms and brown well. Remove chicken from casserole. Strain juices and boil until reduced by heat. Mix cornstarch and butter. Whisk cornstarch roux into boiling juices and cook until thickened. Place chicken in thickened juices. Sprinkle with onions and mushrooms. Serve hot.




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