Coq au Vin
Ingredients
- 3 0.5 lb chicken, cut into 10 pieces
- 10 oz shallots
- 6 oz salt pork or pancetta, cubed
- 2 tbsp butter
- 1 clove garlic, minced
- 4 cup button mushrooms
- 3 tbsp all-purpose flour
- 0.3 cup brandy
- 1 bottle Burgundy or rich red wine
- 2 tbsp olive oil
Instructions
- 1
Blanch shallots in boiling water, then peel and set aside.
- 2
In a large casserole, heat olive oil with salt pork. Sauté until pork begins to crisp, 3-4 minutes, then add shallots. Continue until lightly browned, about 10 more minutes. Transfer to a bowl.
- 3
Melt butter in a skillet over low heat. Add garlic and mushrooms and sauté until soft. Add to the pork mixture.
- 4
Add chicken to casserole and sear on all sides. Sprinkle with flour and toss to coat.
- 5
Add brandy and ignite carefully. When flames subside, pour in wine.
- 6
Return pork and mushroom mixture to casserole. Add bouquet garni. Season with salt and pepper.
- 7
Bring to a boil, reduce heat to low, cover and simmer 1 hour until chicken is tender.
- 8
Remove bouquet garni. Adjust seasoning and serve with crusty bread or egg noodles.