Dish: Coq Au Vin
This famous French dish, chicken cooked in wine, is a very old one originally thickened with the blood of the chicken. The modern version is a marvelous entree when entertaining as it can be prepared beforehand and is attractive to serve.
1 frying chicken, about 3 pounds, cut up, salt, pepper to taste.
5 tablespoons butter.
About 2 tablespoons olive oil.
1 small piece lean bacon, diced.
1 and a half pounds small white onions, peeled.
3 quarter pound of medium Fresh mushrooms.
1 quarter cup of brandy.
2 cups dry red wine.
1 quarter teaspoon dried thyme.
1 medium bay leaf.
2 sprigs parsley.
2 medium garlic cloves, crushed.
2 tablespoons flour.
3 tablespoons chopped fresh parsley.
Wash the chicken and pat dry. Season with salt and pepper. Heat three tablespoons of butter, the oil, and the bacon in a large kettle or casserole. Add the onions and saute about ten minutes, depending on their size, a little less if very small. With a slotted spoon, take out the onions and set aside. Add the mushrooms to the drippings and saute five minutes, adding more oil if needed. Remove and set aside.
You may now add the chicken pieces to the drippings and fry until golden on all sides. Pour in the brandy and ignite it. Let burn, shaking the pan, until the flames subside. Return the onions to the kettle. Add the wine, thyme bay leaf, parsley and garlic. Season with salt and pepper. Bring to boil.
Lower the heat and cook slowly, covered, about thirty minutes, or until the chicken is tender. Add the mushrooms during the last five minutes of cooking. Blend together two tablespoons of softened butter and the flour. Shape into tiny balls and add to the liquid; stir with a whisk until well blended. Arrange the chicken, onions, and mushrooms on a platter. Cover with sauce. Garnish with the parsley. Good to serve.
by Napoleon Ato Kittoe