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Coq Au Vin 02

Make Coq Au Vin 02 at home with Butter, Salt, Pepper, Tomato Paste, and Garlic Mashed. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 tbsp
• 1/2 tsp
• 1/8 tsp
• 1/2 tbsp
• 2 clove
• 3 tbsp
• 2 tbsp

Method (preview)

1. 1

   Remove the rind and cut the bacon into lardons. Simmer for 10 minutes in 2 quarts 0f water. Rinse in cold water. Dry.

2. 2

   Saute the bacon slowly in hot butter until it is very lightly browned (temperature of 360 degrees for an electric skillet).

3. 3

   Remove to a side dish.

4. 4

   Season the chicken.

5. 5

   Return the bacon to the casserole with the chicken.

6. 6

   Cover and cook slowly (300 degrees) for 10 minutes, turning the chicken once.

7. 7

   Uncover, and pour in the cognac.

8. 8

   Averting your face, ignite the cognac with a lighted match.

9. 9

   Pour the wine into the casserole.

10. 10

    Add just enough stock or bouillon to cover the chicken.

11. 11

    Stir in the tomato paste, garlic, and herbs.

12. 12

    Bring to the simmer.

13. 13

    Cover and simmer slowly for 25 to 30 minutes, or until the chicken is tender and its juices run a clear yellow when the meat is pricked with a fork.

14. 14

    Remove the chicken to a side dish. immer the chicken cooking liquid in the casserole for a minute or two, skimming off fat.

15. 15

    Then raise heat and boil rapidly, reducing the liquid to about 2 1/4 cups.

16. 16

    Correct seasoning.

17. 17

    Remove from heat, and discard bay leaf.

18. 18

    Blend the butter and flour together into a smooth paste (beurre manic).

19. 19

    Beat the paste into the hot liquid with a wire whip.

20. 20

    Bring to the simmer, stirring, and simmer for a minute or two.

21. 21

    The sauce should be thick enough to coat a spoon lightly.

22. 22

    Arrange the chicken in the casserole, place the mushrooms and onions around it, and baste with the sauce. (*) If the dish is not to be served immediately, film the top of the sauce with stock or dot with small pieces of butter.

23. 23

    Set aside uncovered.

24. 24

    It can now wait indefinitely.

25. 25

    Shortly before serving, bring to the simmer, basting the chicken with the sauce.

26. 26

    Cover and simmer slowly for 4 to 5 minutes, until the chicken is hot through.

27. 27

    Serve from the casserole, or arrange on a hot platter. Decorate with sprigs of parsley.