September 1, 2017
Coq Au Vin (Chicken in Wine Sauce)
Ingredients:
3-4 lbs. chicken parts
Garlic salt
Freshly ground pepper
¼ cup brandy
4 oz. lean ham diced
1 10 oz. can condensed chicken broth
½ cup red wine
¾ cup Madeira
¾ cup dry white wine
½ tbsp. tomato paste
1 tbsp. meat glaze
2 cloved garlic, crushed
1.5 tbsp. corn or potato starch
Bouquet garni
½ lb. fresh mushrooms, quartered
4 tbsp. butter
Salt & pepper
Lemon juice
1 lb. frozen baby onions, thawed
1 tsp. sugar
Fresh parsley
Croutons
Instructions:
Sprinkle chicken with garlic salt and freshly ground pepper. Place under broiler until golden brown. Turn over and broil other side similarly. Flame with brandy and place in large casserole. Add diced ham.
In blender, mix the wines, broth, tomato paste, meat glaze, fresh garlic, and starch. Pour into a pan. Cook over a medium fire until slightly thickened. Pour over chicken. Add the bouquet garni. Simmer over a medium fire for about 45 minutes or until fork tender (can be over baked at 375 degrees for one hour). While chicken is cooking, prepare onions and mushrooms.
Sauté mushrooms in butter until slightly cooked. Sprinkle with salt, freshly ground pepper, and a few drops of lemon juice. Set aside. Sauté the onions in butter, sprinkle with a little sugar, and continue sautéing until caramelized,
Just before chicken is done, combine mushrooms and onions and cook for five minutes. Remove chicken from heat and sprinkle with chopped parsley and surround with triangular croutons. Serves six to eight people.
