Coq au Vin

Chicken cooked in wine--very delicious. In our house, I'm afraid we used to call this "dirty chicken."

A young plump chicken, cut up

3 tbl. butter or olive oil

1/4 lb. minced salt pork

¾ cup chopped mild onions or ½ c pearl onions

1 sliced carrot

3 minced shallots

1 peeled clove garlic

2 tbl. flour

2 tbl. minced parsley

1 tbl. fresh chervil or marjoram

½ bay leaf

½ tsp. thyme

1 tsp. salt

1/8 tsp. freshly ground pepper

1 ½ cups dry red wine or sherry

½ lb. sliced mushrooms

 

In a large, heavy skillet (or electric skillet):

1) Melt butter

 

2) Add and brown lightly:

            salt pork

            onions

            carrot

            shallots

            garlic

 

3) Push vegetables aside.  Brown the chicken in the fat.  Add and stir:

            flour

            parsley

            chervil or marjoram

            bay leaf

            thyme

            salt

            pepper

            wine

 

4) Simmer the chicken over low heat until done, about 1 hour.  Keep it covered.  Add for the last 5 minutes of cooking:

            mushrooms

 

5) Skim off excess fat.  Correct the seasoning. Remove the bay leaf before serving.