Coq au vin can be made in a Dutch oven on
top of the stove or in a casserole dish in
the oven.
I have prepared it both ways. There are recipes
for the entree with white wine but the recipe
that
follows uses dry red wine. Who said you
can't have red wine with chicken?
| Coq Au Vin | xxxxxxxx | Serves 6 |
| 1 chicken, cut up | ½ tsp. dried thyme | |
| 5 tbsp. flour | freshly ground pepper | |
| 3 tbsp. olive oil | ¼ tsp. dried tarragon | |
| 1 large onion, chopped | 1 bay leaf | |
| 1 slice ham, chopped | 2 cloves garlic, minced | |
| 1 sprig parsley | 2 oz. brandy | |
| ½ lb. mushrooms, sliced | 12 oz. dry red wine | |
| x | ||
| Dredge chicken in flour. In a heavy iron skillet, brown chicken in | ||
| oil and transfer to an ovenproof casserole. Put onion, ham, parsley, | ||
| mushrooms, thyme, pepper, tarragon, bay leaf and garlic on top of | ||
| the chicken. Heat the brandy, pour over chicken and ignite. When the | ||
| flames die down, add wine. Place casserole in a heated 300-degree | ||
| oven and cook until chicken is tender, about 2 hours. | ||