Beaujolais Red Grapes in Autumn, Burgundy, France
Photographic Print
Engelbrecht, Lisa
Buy at AllPosters.com
 

La Belle Cuisine - More Poultry Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

 
Taste the international flavors of igourmet.com

“Let wine add its savor to soups, fish sauces, meat, game, and desserts;
there is a subtlety about it that is indescribable.”
~ Dione Lucas, in 'The Cordon Bleu Cookbook"

Recipe of the Day Categories:

   Recipe Home

   Recipe Index 

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast  

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Le Coq
Art Print
Pullen, Grace
Buy at AllPosters.com
 

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

Coq au Vin
Art Print
Garant, Jennifer
Buy at AllPosters.com
 

A 3-pound young roasting chicken
3 tablespoons butter
2 tablespoons olive oil
4 ounces cubed slab bacon
12 pearl onions
12 button mushrooms
salt and pepper
2 cloves garlic, minced
1 sprig thyme
2 bay leaves
2 sprigs parsley
4 tablespoons Cognac, warmed
Half bottle Beaujolais
1 lump sugar
1 tablespoon butter, 1 tablespoon flour (for beurre manié)
2 tablespoons finely chopped parsley

Cut chicken into serving pieces. Heat butter and olive oil in heatproof casserole with bacon. When bacon begins to turn golden, add onions and cook a minute or two and then add mushrooms. Sauté mixture gently until onions begin to be transparent and mushrooms brown. Remove from casserole and keep warm.
Roll chicken pieces in seasoned flour and sauté in same fat about 5 minutes or until golden brown on one side. Turn over, without piercing, to brown on other side. As each of the pieces begins to "stiffen", remove it and place it in a covered dish in a warm oven. After chicken is browned, return onion, salt pork and mushrooms, chicken pieces and juice to casserole. Add salt, pepper, garlic, thyme, bay leaf and parsley. Cover casserole and cook at 350 degrees F. until almost tender. Remove chicken and vegetables from casserole and keep warm.
Skim off excess fat from juices in casserole and set it over a high flame, pour in Cognac warmed in soup ladle. Let it burn for a minute or two (stand back!), and then extinguish by pouring in Beaujolais. Add lump of sugar, bring to a boil over high heat, reduce sauce by half. Thicken with a beurre manié made by mixing together the remaining butter (softened) and flour. Strain sauce into a clean casserole, return chicken, salt pork, and vegetables to casserole. Cover and let simmer in very low oven until ready to serve. Garnish with parsley. 4 servings

Variation:  I like to use Burgundy rather than Beaujolais, and time permitting, marinate the chicken over night in:
1 750-ml bottle Burgundy
2 medium carrots, sliced
2 onions, coarsely chopped
4 cloves garlic, coarsely chopped
3 celery stalks, coarsely chopped
6 sprigs fresh thyme
2 bay leaves
1 tablespoon black peppercorns, smashed

The next day, transfer the chicken to a large strainer and allow it to drain. Pat it dry with paper towels, sprinkle generously with salt and pepper, and proceed as above.

Featured Archive Recipes:
Coq au Vin (Nigella Lawson)
Poulet, Le, en Civet au Vieux Bourgogne 
 

Index - Poultry Recipe Archives
Classic French Recipe Index
Daily Recipe Index
Recipe Archives Index