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

Coq au Vin (Chicken Casserole) Recipe

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This recipe for Coq au Vin (Chicken Casserole), by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wil Wagner
Added: Tuesday, June 27, 2006


1 chicken, about 4 pounds, cut into 10 serving pieces
Salt and freshly ground pepper
6 tablespoons all purpose flour
Bouquet garni (1 bay leaf, 1 sprig thyme, 1 sprig rosemary, 8 sprigs parsley)
1 slice streaky bacon, about 3 ounces
24 small (button) mushrooms
1 tablespoon vegetable oil
2 ounces butter
24 small pickling onions, peeled (small white)
2 tablespoons cognac
3 cups red Burgundy
3 cloves garlic, peeled
4 pinches freshly grated nutmeg
1 teaspoon sugar

Season the chicken with salt and pepper. Spread the flour on a plate and roll the chicken pieces in it, shaking off excess.
Tie together herbs for the bouquet garni. Cut the bacon into fine matchsticks, removing the rind. Trim the mushrooms, wash and pat dry.
Heat the oil in a 6 quart pot and add the butter. Cook the onions, bacon and mushrooms until softened, then remove and set aside. Brown the chicken pieces on all sides for about 10 minutes. Sprinkle in the cognac and ignite, shaking the pot gently until flames subside. Pour in the wine and stir in the bouquet garni, garlic, salt, pepper, nutmeg and sugar. Bring to simmer and cook for 1 hour, stirring from time to time. Add the mushroom mixture and cook for 30 minutes longer.
Remove the cooked chicken pieces from the pot and arrange on a serving platter. Remove the bouquet garni and let the sauce boil over high heat for 2 mintues or until thickened. Pour over the chicken and serve immediately, accompanied by croutons.

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