Author Topic: Coq Au Vin (Chicken in Wine) (Romertopf)  (Read 2596 times)

Olga Drozd

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Coq Au Vin (Chicken in Wine) (Romertopf)
« on: January 18, 2009, 01:01:52 PM »
Coq Au Vin

Marinating chicken pieces intensifies the flavor of the traditional French dish. Serve the chicken and sauce with tiny, red skinned new potatoes.  Note: If you can’t find fines herbes here is a recipe to make your own.  This blend of Fines Herbes starts with dried herbs:1 tablespoon dried basil, 6 tablespoons dried chervil, 1 teaspoon dried sweet marjoram,1/2 teaspoon dried thyme,1 tablespoon dried tarragon.

3 pounds meaty chicken pieces (1350 g)
1 teaspoon fines herbes
1 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, minced
1 medium onion, finely chopped
1 carrot, pared, shredded
1/2 cup julienne cut ham strips
1 bay leaf
1 ½ cups dry red wine
½ pound mushrooms, cut into quarters
4 tablespoons butter or margarine (divided)
2 medium onions, each cut into 6 wedges
¼ cup Armagnac or other brandy
1 tablespoons flour
Minced fresh parsley

Place chicken pieces in shallow bowl.  Sprinkle with fines herbes, salt, pepper and garlic. Stir in chopped onion, the carrot, ham and bay leaf.  Pour in wine. Refrigerate covered, turning once or twice, 8 hours or overnight.

Soak top and bottom of 3 ¼  quart (3.25 L) clay cooker in water about 15 minutes; drain.

Place chicken, vegetables and marinade in cooker.  Saute mushrooms in 2 tablespoons of the butter until light brown; add to chicken. Saute onion wedges in 1 tablespoon of the butter until brown; add to chicken.  Warm Armagnac slightly; ignite and pour flaming over chicken.

Place covered cooker in cold oven.  Set oven at 450 F.  Bake, stirring once or twice, until chicken is tender and brown, 1 ¼ to 1 ½ hours.

Pour off cooking liquid; skim and discard fat.  Turn off oven; return uncovered cooker to oven.  Transfer cooking liquid to large skillet. Mix remaining butter with flour until smooth; stir into cooking liquid.  Heat to boiling; cook, stirring constantly, until thickened and clear, 5 to 8 minutes.  Pour sauce over chicken. Garnish with parsley.  Serves 6.

Clay Cookery