coq au vin

A broiler or roasting chicken
3 Tbs butter or olive oil
4 slices bacon or salt pork
3/4 cup mild onion
1 sliced carrot
3 minced shallots
1 peeled clove garlic
2 TBS flour
2 Tbs minced parsley
1 Tbs chervil or marjoram
1/2 bay leaf
1/2 tsp thyme
1 tsp salt
1/8 tsp freshly ground pepper
(1 Tbs brandy)
1 1/2 cups dry red wine or sherry
1/2 lb sliced mushrooms

Disjoint
a broiler or roasting chicken.
Use the back and neck for the stock pot.
Melt:
3 tablespoons butter or olive oil
Add and brown lightly
1/4 lb. minced salt pork (I use smoked bacon)
3/4 cup chopped mild onions or 1/2 cup pearl onions
1 sliced carrot
3 minced shallots
1 peeled clove garlic
Push the vegetables aside,
Brown the chicken in the fat.
Add and stir:
2 tablespoons flour
2 tablespoons minced parsley
1 tablespoon fresh chervilor marjoram
1/2 bay leaf
1/2 teaspoon thyme
1 teaspoon salt
1/8 teaspoon freshly ground pepper
(1 tablespoon brandy)
Stir in:
1 1/2 cups dry red wine or sherry

Simmer the chicken over low heat until done, about 1 hour. Keep it covered, Add for the last 5 minutes of cooking:
1/2 lb. mushrooms
Skim off excess fat.
Correct the seasoning.
Serve the chicken on a hot platter, the sauce and vegetables poured over it.

Number of Servings: 8

Recipe submitted by SparkPeople user CAROLRPT.