COQ AU VIN
- Cooking Time: 60
- Servings: 4-6
- Preparation Time: 30
- 2 1/2 lb frying chicken, cut up
- Salt and pepper
- 20 pearl onions, peeled
- 3 T flour
- 3/4 lb fresh mushrooms, trimmed, washed and sliced
- 2 or more T olive oil
- 1 bay leaf
- 1/4 t dried thyme
- 2 cups red wine
- 2 cups beef bouillion
- 2 cloves minced garlic
- 1 T tomato paste
Film a heavy frying pan with oil, heat til moderately hot, not smoking,and add chicken.
Turn chicken frequently to brown on all sides.
Season chicken with salt and pepper.
Add bay leaf and thyme.
Place the onions around the chicken.
Cover the pan and cook slowly for 10 minutes, turning once.
Uncover pan, sprinkle on flour and cook 3 to 4 more minutes, turning at least once more.
Remove from heat, stir in the wine and enough bouillion to just cover the chicken.
Add the garlic and tomato paste.
Cover pan and simmer slowly 25 to 30 minutes.
Test chicken and onions.
When they are done, add mushrooms, and simmer for an additional 4 to 5 minutes.
Correct the seasoning, arrange on a platter and serve covered by sauce.
Serves 4 to 6 people.
Preparation and cooking time approximately 1 1/2 hours.