My
favorite basis for a coq au vin recipe comes from none other than the Joy of
Cooking. Here’s the recipe, but note
that I use this only as a jumping off point. I like to add more carrots and mushrooms, for
instance.
Ingredients
Chicken
3
TB butter or olive oil
1/4lb
minced salt port
¾
c chopped mild onions or ½ c pearl onions
1
sliced carrot
3
minced shallots
1
peeled clove garlic
2tb
flour
2
tb minced parsley
1tb
fresh chervil or marjoram
½
bay leaf
½
tsp thyme
1
tsp salt
1/8
tsp freshly ground pepper
1
½ c dry red wine or sherry
½
lb sliced mushrooms
In
a large, heavy skillet (or electric skillet):
1)
Melt butter
2)
Add and brown lightly:
salt pork
onions
carrot
shallots
garlic
3)
Push vegetables aside. Brown the chicken in the fat. Add and stir:
flour
parsley
chervil or marjoram
bay leaf
thyme
salt
pepper
wine
4)
Simmer the chicken over low heat until done, about 1 hour. Keep it
covered. Add for the last 5 minutes of cooking:
mushrooms
5)
Skim off excess fat. Correct the seasoning.
Email: jessicafm (at) mindspring.com