I've used the following recipe from the New York Times Cookbook. Enjoy!
COQ AU VIN (6 servings)
1 five-pound roasting chicken, cut into serving pieces
Flour for dredging
1/2 C butter
1 slice raw ham, chopped
10 small white onions, peeled and left whole
1 clove garlic, finely chopped
1/4 tsp thyme
1 sprig parsley
1 bay leaf
8 whole mushrooms
salt and pepper to taste
2 ounces (1/4 C) warmed cognac
1 C dry red wine
Preheat oven to 300 degrees.
Dredge the chicken with flour. In a skillet heat the butter, add the chicken and brown on all sides. Transfer the chicken to an earthenware casserole and add the ham, onions, garlic, thyme, parsley, bay leaf, mushrooms, salt and pepper.
Pour the cogtnac over the chicken and ignite. When the flame dies, add the wine.
Cover and bake until the chicken is tender (about two and one-half hours).
Note: The classic vin for coq au vin is Chambertin, but any good dry red wine will do. |