Coq Au Vin
Using the French name for a dish creates a real atmosphere for it. I suppose this is because so many people feel that French cuisine is the best. However, I believe that this dish would be great even if you were to call it “stewed chicken with wine,” (which it really is) instead of “Coq Au Vin.”
Coq Au Vin Makes 4 servings
1 tablespoon bacon drippings
1 teaspoon butter
1 frying chicken (about 3 pounds), cut up
Salt and freshly ground pepper
2 ounces warm cognac
1/2 pound mushrooms
6 small white onions, peeled
2 tablespoons finely chopped shallots
1 clove garlic, minced
1 1/2 cups red wine
1 bay leaf
1 teaspoon butter blended with 1 teaspoon flour and mixed with 1 tablespoon red wine
Freshly chopped parsley
Heat the bacon drippings and butter in a large, heavy skillet. Add the chicken which has been seasoned with salt and pepper and saute until nice and brown on all sides. Pour the cognac on the chicken and flame. When the cognac burns out, remove the chicken and set aside.
In the same pan, saute mushrooms and onions until brown. Set aside, then saute shallots and garlic until brown too. Return the chicken, mushrooms and onions to the skillet with the shallots and garlic. Add the wine and bay leaf. Bring to a boil, reduce the heat and simmer for 30 minutes, or until the chicken is tender.
Arrange the chicken attratively on a preheated serving platter. Stir the butter and flour mixture into the pan juices. Bring to a boil and pour over the Coq Au Vin.