COQ AU VIN

 

  • Cooking Time: 60
  • Servings: 4-6
  • Preparation Time: 30

Ingredients

  • 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

Directions

  • 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.

Notes

Adapted from Julia Child.

Categories: Dinner  Dinner Party  French  Main Dish  Poultry  Stove 

Author Credit: Julia Child

© 2006-2014 BakeSpace, Inc. All Rights Reserved