Coq Au Vin

Ingredients:   Coc Au Vin 2

3 Slices of Lean Bacon

3 Tbs. Butter

3 Small Onions

2 Large Carrots

6 New Potatoes

½ tsp. Salt

½ tsp. Pepper

1 Tbs. Olive Oil

2 ½ – 3 lbs. Chicken

3 Tbs. AP Flour

¼ C. Brandy

1 C. Dry White Wine or Vermouth

1 Tbs. Tomato Paste

¼ tsp. Thyme

1 Bay Leaf

1 Clove of Garlic, minced

Portobello Mushrooms (optional)


Preheat the oven to 350 degrees. Simmer 3 slices of lean bacon in a quart of water for 10 min. Drain on a paper towel.  In skillet, sauté the bacon pieces in 2 Tbs. of butter, until it is lightly browned. Pour bacon into a baking pan or Dutch oven.  Cut onions, carrots, potatoes and mushrooms (optional) into chunks.  In the same skillet, brown the onions, carrots, potatoes and mushrooms (optional). Place in a baking pan. Season chicken with salt and pepper. Add 1 Tbs. butter and olive oil to skillet, brown chicken pieces, skin side down first, then place in baking pan. Add flour to skillet with fat stirring until brown, add more oil if needed.  Add Brandy. Flame brandy (optional). Stir until flame subsides. Add dry white wine or vermouth, tomato paste, thyme, bay leaf and garlic. Pour this mixture over the chicken in baking pan. Add chicken stock if needed for more liquid. Cover tightly. Bake at 350 degrees for 45 minutes. Chicken breasts on bone will take only 30 minutes to bake.

Coc Au Vin 1