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Chicken in Red Wine
Coq au vin

Serves: 6 : 6

Directions
Heat 4 tbsp of the butter in a flameproof casserole over medium heat. Add the chicken pieces, season with salt and pepper and brown the chicken on all sides. Meanwhile, put the lardons in a saucepan and cover with cold water; bring to a boil and blanch for 5 minutes. Drain and reserve. Remove the pieces of chicken and set aside. Put the bacon and onions in the casserole; cook for 10 minutes, stirring frequently. Return the chicken to the casserole and add the Cognac. Heat and set alight. After the flames have died out, add the red wine, the garlic and the bouquet garni. Cover and simmer for 1 hour. About 15 minutes before the end of the cooking time, work 2 tbsp of softened butter with the flour to form a paste. Mix 2 tbsp of hot sauce into the butter and flour, return the mixture to the pot and stir well. Check seasoning and transfer to a warm serving dish. Garnish with soft parsley.

Recipe Contributed By
JDV

Recipe Category: Chicken


Ingredients
1 chicken (about 3 lbs), cut up
1 tbsp flour
1 bouquet garni
1 garlic clove, peeled
1 bottle of red wine
2 tbsp Cognac (or other Brandy)
18 pearl onions, peeled
6 oz lean bacon slab, cut into lardons
Salt and pepper
6 tbsp butter
Chopped fresh parsley







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