Coq au Vin - A French classic dish - Giangi's Kitchen

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Coq au Vin – A French classic dish

Published on November 6, 2010 | Poultry

Coq au vin.
Yesterday morning my wonderful husband had a craving: Coq au vin. Last time I made Coq au Vin was, I almost hate to admitted, 30 years ago.

I do not know why it took me so long to make it, but as of last night I definitely will not wait another 30 years to make it again. Hey!! Thirty years from now I may not remember what Coq au Vin is, let alone know how to make one.

Yes it takes longer than the usual nightly meal, however you will have dinner and left overs…

To all have a great week end.

Tonight’s November 5, 2010 dinner:
Coq au Vin

Coq au Vin



1 chicken of 4-5 pounds cut in pieces
12 small pearl onions
4 ½ ounces bacon cut into strips
¼ cup of butter
1 tablespoon oil
1 tablespoon Cognac
1 bottle of Beaujolais or Bordeaux wine
1 Bouquet Garni
2 crushed garlic gloves
7 oz. mushrooms
2 tablespoons butter
¼ cup butter
1 tablespoon flour

Season the chicken pieces well.  Peel the pearl onions. In a small pan boil some water and add the bacon.  Blanch for 3 to 4 minutes and drain.

In a casserole melt the ¼ cup butter and 1 tablespoon oil.  Add the bacon and the onions and fry until golden.  Remove and drain thoroughly.  Brown the pieces of chicken in the fat in the casserole, turning them over several times.

Return the bacon and onions to the casserole.  Heat 1 tablespoon Cognac, pour into the casserole and ignite.  Pour the whole (750ml) of red wine, 1 bouquet Garni and 2 crushed garlic gloves. Bring slowly to the boil, cover and simmer for 1 hour.

Thinly slice the mushrooms. Fry them in the 2 tablespoons butter and add to the casserole.  Continue cooking for another 20-25 minutes.

A few minutes before serving, cream the ¼ cup butter with the flour. Gradually stir in a little cooking liquid from the casserole, and then pour this mixture slowly into the casserole. Cook stirring for 5 minutes.

Served with steamed potatoes or fresh pasta.

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