Coq au vin (French Chicken with Wine) is a classic dish, specific to winter, originally from Burgundy region of France. Use a burgundy wine, Beaujolais or any red wine that goes well with the preparation based on boiled chicken meat.
Ingredients for 4 to 6 servings:
Approximately 1.5 kg of chicken chopped into pieces
Salt and pepper to taste
½ cups of flower
2 tablespoons of butter
1 tablespoon of oil
2 pieces of bacon or salty pork meat washed and chopped
2 cups of onion “pearls”
2 cups of quartered mushrooms
¼ cups of cognac or brandy
3 cups of red wine
3 garlic cloves
2 teaspoons of sugar
1 bay leaf
1 teaspoon of thyme
1 rosemary twig
1 teaspoon of chopped parsley
Method of preparation
Remove the water from the chicken pieces with a paper towel and season with salt and pepper. Put flour on a plate and pass the chicken through the flour, removing the excess.
Heat the butter and oil in a large pot over medium heat. Add ham or pork and make it sauté until it’s done very well. Add onion and fry it until it becomes light brown. Add the mushrooms and cook them for five minutes. Take out all the ingredients and place them in a bowl and put them aside.
Add a little bit more oil and fry the meat on both sides and then place it on a plate.
Put the chicken back into the pot, sprinkle it with cognac or brandy and cook it until the alcohol evaporates. Add red wine, garlic, sugar, herbs, salt and pepper. Lower the heat and cover and simmer it for about an hour.
Mix the bacon, onions and mushroom and simmer another 30 minutes.
Remove any fat excess. Put the chicken on a large plate. If necessary, make the fire smaller and cook until the sauce is shrinking. Take the pot off the fire and mix everything with two tablespoons of butter.
Add spices to taste, put the sauce over the chicken and serve with boiled potatoes or noodles.