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Coq au Vin

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

 

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