Le Coq au vin
from the kitchen of a French friend
6 chicken breast (boneless or with bone)
salt and pepper
2 cloves of garlic, crushed
3 sprigs of fresh thyme (or 1/2 tsp of dried thyme)
1 bay leaf
10 sprigs of parsley
1 stalk of celery, sliced
6 cups dry red wine
vegetable oil
Cognac
250 g pearl onions (shallots), sliced
2 carrots (sliced)
10 large whole mushrooms
1/2 package of bacon
chicken bouillon
salt
1 tbsp sugar
Sprinkle chicken with salt and pepper. In a large bowl, add garlic, thyme, bay leaf, parsley, and celery. Add wine and mix together. Add chicken, cover bowl and place it in refrigerator for 12 hours (longer is better because it allows the meat to absorb more wine and seasoning).
Remove chicken from marinade and dry with paper towels and reserve marinade. Heat oil in a wok-type frying pan and sauté bacon (which was cut into strips). Add chicken pieces and cook until browned. Carefully, flambé chicken with cognac. Sauté the pearl onions, mushrooms, and carrots together in oil until tender-crisp in a separate frying pan.
Into a large saucepan, which has a cover, place the chicken, vegetable mixture, and the marinade (which was reserved) into the pan. Add a small amount of chicken bouillon, salt, and sugar (to taste). Cook the chicken with the vegetables over a low heat for about two hours or until the chicken is tender. If there is not a sufficient amount of liquid, you can add some water.
Makes 6 servings.
6 chicken breast (boneless or with bone)
salt and pepper
2 cloves of garlic, crushed
3 sprigs of fresh thyme (or 1/2 tsp of dried thyme)
1 bay leaf
10 sprigs of parsley
1 stalk of celery, sliced
6 cups dry red wine
vegetable oil
Cognac
250 g pearl onions (shallots), sliced
2 carrots (sliced)
10 large whole mushrooms
1/2 package of bacon
chicken bouillon
salt
1 tbsp sugar
Sprinkle chicken with salt and pepper. In a large bowl, add garlic, thyme, bay leaf, parsley, and celery. Add wine and mix together. Add chicken, cover bowl and place it in refrigerator for 12 hours (longer is better because it allows the meat to absorb more wine and seasoning).
Remove chicken from marinade and dry with paper towels and reserve marinade. Heat oil in a wok-type frying pan and sauté bacon (which was cut into strips). Add chicken pieces and cook until browned. Carefully, flambé chicken with cognac. Sauté the pearl onions, mushrooms, and carrots together in oil until tender-crisp in a separate frying pan.
Into a large saucepan, which has a cover, place the chicken, vegetable mixture, and the marinade (which was reserved) into the pan. Add a small amount of chicken bouillon, salt, and sugar (to taste). Cook the chicken with the vegetables over a low heat for about two hours or until the chicken is tender. If there is not a sufficient amount of liquid, you can add some water.
Makes 6 servings.
