Coq Au Vin

Coq Au Vin
Serves 4

Ingredients:

• One 4-lb whole chicken, disjointed, rinsed, and patted dry
• 3 tblsp butter or olive oil
• ¼ lb salt pork, minced (slab bacon will work if you can’t find this)
• 1 large white onion, chopped
• 2 carrots, sliced
• 3 shallots, minced (scallions will work, too, white parts only)
• 1 garlic clove, peeled and minced
• 2 tblsp flour
• 2 tblsp fresh parsley, minced (or 2 tsp if dried)
• 1 tablespoon fresh chervil or marjoram (1 tsp if dried)
• 1 bay leaf (removed before eating)
• Splash of brandy or sweet white wine
• 2 cups dry red wine
• ½ cup water
• 1 package of mushrooms, sliced
• salt and pepper to taste

Directions:

In a large skillet, melt butter over medium heat. Add salt pork, onions, and shallots and sauté until onion is just soft. Add carrots and garlic and continue to cook until onion is brown.

Push pot contents to one side, increase heat to medium-high, and brown the chicken pieces. Once all pieces are browned, return to pot and add flour, herbs, and brandy. Stir in red wine and water.  Bring to a simmer, cover, and cook (covered) over low heat until chicken is cooked through, at least one hour.  

Five minutes before serving, skim off excess fat and add mushrooms.

Chicken should be served with sauce poured over it.