Coq Au Vin ----2 Fat----
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Coq Au Vin ----2 Fat----
  Poultry    French  
Last updated 6/12/2012 12:59:16 AM. Recipe ID 22202. Report a problem with this recipe.
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      Title: Coq au vin ----2 fat----
      Yield: 4 Servings
      1    Bottle red wine
           Few sprigs fresh thyme
      2    Bay leaves
           Few sprigs parsley
      1 md Sized chicken, jointed
      1 tb Vegetable oil
      4 oz Streaky bacon, cut into
           Strips or lardons
      2    Onions, chopped
      1    Glass of brandy
      2    Cloves garlic, chopped
      4 oz Mushrooms, halved
     20    Pearl onions
      2 oz Butter
      2 ts Sugar
           Beurre manie, made with 1
        ts Flour and butter
      1 tb Chopped parsley
  Bring the red wine to a boil with thyme and parsley and bay leaves,
  then leave to cool for 1 hour. Pour the wine over the jointed chicken
  and marinate 12 hours.
  Fry the bacon and remove with a slotted spoon. Add the oil to the pan
  and fry the onions until softened. Remove the chicken from the
  marinade and pat dry. Dust the chicken with flour then add to pan and
  fry lightly to brown. Pour in the warmed brandy and flambe it.
  Transfer chicken and liquid to a casserole and add bacon, marinate,
  garlic and mushrooms. Cover and cook in a preheated oven at 300
  degrees for about 1 hour.
  In the meantime, fry the pearl onions in butter with the sugar and a
  little water until glazed. Add to the casserole and cook for a
  further 30 minutes. If the sauce needs thickening, stir in a few
  small knobs of buerre manie. Remove casserole from the oven and
  sprinkle the chopped parsley over before serving.

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Recipe ID 22202 (Apr 03, 2005)

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