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.
- Add the
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