Coq Au Vin
Ingredients - serves 4
- 1 broiler-fryer chicken (3½ lbs) cut into serving pieces
- 1 tsp salt
- ¼ tsp pepper
- ¼ cup flour
- ¼ cup Canola oil
- 1 clove garlic, pureed
- 1 cup diced raw ham
- ¼ cup cognac or brandy
- ½ cup dry red Burgundy wine
- ½ cup chicken broth
- ½ lb mushrooms, sliced
- 12 small white onions, peeled
Dredge the chicken in seasoned flour.
In a large heavy skillet, heat the oil; add the chicken.
Brown on all sides, about 10 min.
Remove to platter.
Add the garlic and ham; cook a few minutes.
Add the chicken.
Pour the cognac over the chicken.
Put into a deep casserole (2 qts.).
Add the Burgundy wine and chicken broth.
Cover and simmer 25 minutes.
Add the mushrooms and onions.
Cover; continue cooking until the chicken and onions are tender.
Serve from casserole.