Coq Au Vin

This was the first time I played with fire while cooking. I made sure I had a fire extinguisher very close at hand just in case.

Before I get too far into this I want you to be aware that I made a few minor changes to the recipe. They are listed at the very bottom of this post.

Coq Au Vin


The Bacon:
3-4 Ounce chunk of lean bacon
10" flame-proof casserole
2 tblsp cooking oil

Remove rind and cut bacon into sticks 1" long and 1/4" across. Simmer for 10 minutes in 2 quarts water, drain, rinse in cold water and dry. Saute slowly in skillet with oil. When bacon is very lightly browned, remove to a side dish, leaving fat in pan.


Browning the Chicken:
2 1/2 - 3 lbs cut-up frying chicken
1/2 tsp salt
1/8 tsp pepper
1/4 cup cognac

Dry chicken thoroughly with a towel. Brown on all sides in the hot fat. Season chicken with salt and pepper, return bacon to pan, cover pan, and cook slowly for 10 minutes, turning chicken once. Then uncover, pour in cognac, ignite with a lighted match. Shake pan back and forth for several seconds until flames subside.




Simmering in Red Wine:
3 cups Burgundy, Macon or Chianti
1-2 cups beef stock or bouillon
1 tblsp tomato paste
2 cloves garlic, mashed
1/4 tsp thyme
1 bay leaf

Pour wine into pan, add just enough bouillon to cover the chicken. Stir in tomato paste, garlic and herbs. Bring to a simmer, then cover and simmer for about 30 minutes or until chicken is tender when pierced with a fork.

The Onions:
12-24 small white onions
salt to taste
1-2 tblsp cooking oil

While the chicken is cooking, drop the onions into boiling water, bring back to a boil and let boil for 1 minute. Drain, shave off the two ends, peel carefully and pierce a deep cross in the root end with a small knife. Heat oil in a frying pan, add onions and toss for several minutes until lightly browned (this will be a patchy brown). Add water to halfway up the onions and 1/4-1/2 tsp salt, cover pan and simmer slowly for 25-30 minutes, or until onions are tender when pierced with a knife. Drain and set aside.

The Mushrooms:
1/2 lb fresh mushrooms
1 tblsp butter
1/2 tblsp cooking oil

Trim base of mushrooms stems, remove base from stems, wash stems and caps rapidly in cold water and dry in a towel. Cut caps into quarters, stems into bias chunks. Heat butter and oil in frying pan; when bubbling hot, toss in mushrooms and saute over high heat for 4-5 minutes until lightly browned.



Sauce and Serving:
3 tblsp flour
2 tblsp softened butter

When chicken is done, drain out liquid and strain off fat. Boil down liquid if necessary. You should have about 2 1/4 cups. Remove from heat, blend butter and flour together in a saucer, beat into the sauce with a whisk. Bring to a simmer, and simmer for 1-2 minutes or until the sauce has thickened. Add the onions and mushrooms and simmer a minute more. Pour sauce over chicken. This can be served now or set aside for a day or two. When reheating be careful not to overcook the chicken.



NOTES: I used regular bacon and did not simmer it in water. I drained off all the fat, oil and such BEFORE I added the cognac and set it on fire. I cheated and used frozen pearl onions, thus I did not have to peel them, nor did I simmer them in water.