Coq au vin (burgundy chicken)
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Coq au vin (burgundy chicken)
  Chicken    Italian  
Last updated 6/12/2012 1:17:45 AM. Recipe ID 48281. Report a problem with this recipe.
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      Title: Coq au vin (burgundy chicken)
 Categories: Italian, Chicken
      Yield: 8 Servings
 
    1/2 c  Flour
           Salt and freshly ground
           Black pepper to taste
    1/2 ts Paprika
      3 lb Chicken, cut into joints
    1/2 c  Butter
      4 oz Shallots
      6    Slices bacon, roughly
           Chopped
      2 cl Garlic, crushed
    1/2 ts Dried marjoram
    1/2 ts Dried thyme
      1    Bay leaf
      1 tb Fresh parsley, finely
           Chopped
  1 1/4 c  Dry red wine (like
           Burgundy)
  1 1/4 c  Chicken stock
      1 c  Buttom mushrooms
    1/3 c  Brandy
 
  Combine the flour, salt, pepper and paprika and coat the chicken
  joints well, shaking off the excess. Reserve this excess flour.
  
  Melt 1/4 c of the butter in a flameproof casserole over a gentle heat.
   Add the chicken joints and fry lightly for 5 minutes on eaach side.
   Add shallots, bacon and garlic.  Continue to fry gently for 5
  minutes, stirring occasionally, until the shallots have softened but
  not browned.
  
  Sprinkle in the herbs and stir in the wine and stock. Bring to the
  boil. Cover ;and cook in a moderate oven, 350F, for 50 minutes.
  
  Meanwhile, melt 2 T of the remaining butter and gently fry the
  mushrooms for 2 minutes. Pour over the brandy and 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 remainaing 2 T of butter in a saucepan over gentle heat and
  stire in the reserved flour.  Cook the roux for 1 minute. Strain
  1-1/4 c of the liquid from the casserole into the roux. Bring to the
  boil, stirring constantly.  Simmer for 2 minutes then pour into the
  casserole.
   Return to the oven and cook for a further 5 minutes.
  




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Recipe ID 48281 (Apr 03, 2005)

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