Coq Au Vin Recipe

Coq au vin was traditionally made with a rooster. Since roosters are a bit tougher than the tender chicken, he was left soaking in wine overnight to soften him up.

Nowadays, even the French will usually use a chicken for this dish, and soaking the poultry overnight is not necessary. You can either use a whole chicken and cut it up or make it with your favorite parts. Serve this over rice or potatoes.

Coq au Vin

• One two pound chicken, cut into pieces
• 12 baby onions (or more if you wish)
• 2 tablespoons cooking oil
• 1 tablespoons butter
• 1/2 bottle red wine
• 1 bouquet garni (or 1 tbsp mixed herbs)
• 2 gloves garlic, crushed
• 3/4 pound mushrooms, sliced thickly
• 2 tablespoons butter
• 1 tablespoon flour
• salt and pepper

Cook the onions in the oil and 1 tablespoon butter on medium heat until soft. Add the chicken and cook until browned on all sides. Sprinkle meat with salt and pepper to taste. Add the herbs, the garlic and the red wine.

Cover, turn down the heat, and let simmer for one hour.

Meanwhile cook the mushrooms in the 2 tablespoons butter until soft and add to the stew at one hour and continue cooking about 20 to 25 minutes.

To thicken the sauce, about 10 minutes before serving mix the flour with a bit of the broth and than add it back into the pot and stir.

Serves 6

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