Braden Family Cookbook
Coq Au Vin
4 slices bacon
note…I use a 4# whole chicken cut up into 10 – 12 pieces!
In a large, heavy skillet or
Dutch oven, fry the bacon over medium heat until almost crisp. Transfer bacon to
paper towels to drain. Coat chicken pieces in flour, salt and pepper. Brown
chicken in hot bacon fat on both sides. Remove
some of the bacon fat in the pan.
Add garlic, onions,
mushrooms and carrots. Sauté 2 minutes to soften. Pour cognac into a small
glass. Remove pan from heat, pour in cognac, put pan back on the flame. Flambé
by lighting a long match and holding it just above the pot and light the fumes.
The brandy will catch fire and the flames will burn out within 1 minute. When
the flames die down, gradually stir in the wine and broth. When the wine is well
blended, add the herbs and reserved bacon. Cover and simmer for 1 hour.
and all the ingredients except the sauce.
At this point I like to remove all of the fat in the sauce with one of
those measuring cups with the thing on the side that allows the separation of
oil from the mix.. Put ingredients
in a bowl and cover with foil to keep warm.
Reduce the liquid by about 50%. You may want to add cornstarch and water
slurry or some roux to thicken the sauce.
Serve over rice..
To serve, top the chicken
and vegetables with fresh parsley.
Yield: 4 to 6 servings