Coq Au Vin
Serves: 2
Hal Herzog
1 January 1970
Based on User reviews:
48
Spice
45
Sweetness
48
Sourness
39
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Flour1
Salt2 cloves
Garlic (chopped)2 cups
Pearl Onion (peeled)2 cups
Mushroom1 cup
Cognac2 cups
Chicken Broth5 sprigs
Thyme (fresh)Directions:
1
In a large, heavy skillet or Dutch oven, fry the bacon over medium heat until crisp
2
Transfer bacon to paper towels to drain
3
Coat chicken pieces in flour, salt and pepper
4
Brown chicken in hot bacon fat on both sides
5
Add garlic, onions, mushrooms and carrots
6
Saute 2 minutes to soften
7
Pour cognac into a small glass
8
Remove pan from heat, pour in cognac, put pan back on the flame
9
Flambe by lighting a long match and holding it just above the pot and light the fumes
10
The brandy will catch fire and the flames will burn out within 1 minute
11
When the flames die down, gradually stir in the wine and broth
12
When the wine is well blended, add the herbs
13
Cover and simmer for 1 hour
14
Remove cover and continue to simmer for 15 minutes to allow the sauce to reduce a bit
15
You may want to add 1 tablespoon of tomato paste or cornstarch to aid in the thickening process
16
To serve, top the chicken and vegetables with reserved crumbled bacon and fresh parsley