Coq au Vin (Burgundy Chicken)
Coq au vin, also known as Burgundy Chicken gets it's great taste from
Burgundy wine and other seasonings.
- 1/2 cup Flour
- Salt and freshly ground
- Black pepper to taste
- 1/2 teaspoon Paprika
- 3 pounds Chicken, cut into joints
- 1/2 cup Butter
- 4 ounces Shallots
- 6 Slices bacon, roughly Chopped
cloves Garlic, crushed
- 1/2 teaspoon Dried marjoram
- 1/2 teaspoon Dried thyme
- 1 Bay leaf
- 1 tablespoon Fresh parsley, finely Chopped
- 1 1/4 cup Dry red
wine (Burgundy, etc.)
- 1 1/4 cup Chicken stock
- 1 cup Button mushrooms
Combine the flour, salt, pepper and paprika and coat the chicken joints
well, shaking off the excess. Reserve the excess flour for later use.
Melt 1/4 cup of the butter in a flameproof casserole over low heat.
chicken joints and fry lightly for 5 minutes on each side.
shallots, bacon and garlic. Continue to fry gently for 5 minutes, stirring
occasionally, until the shallots have softened but do not brown.
Sprinkle in the herbs and stir in the wine and stock. Bring
to a boil.
Cover and cook in a moderate oven, 350 degrees, for 50 minutes.
In the meantime,
melt 2 tablespoons of the remaining butter and gently fry the mushrooms for 2 minutes.
Pour over the brandy and carefully ignite. Rotate the pan until the flames die down.
Remove the casserole from the oven and add the mushrooms and liquor. Cover
and cook for another 10 minutes.
Melt the remaining 2 tablespoons of butter in a saucepan over low heat and
stir in the reserved flour that you saved earlier. Cook
for 1 minute.
Strain 1 1/4 cups of the liquid from the casserole into the butter
Bring to the boil, and stir constantly as this can burn easily. Simmer for 2 minutes then pour into
Return to the oven and cook for a further 5 minutes.
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Photo credit: jeffreyw