INGREDIENTS

INSTRUCTIONS

(Note: there is no non-alcohol substitute because you're burning off all
the alcohol during the flaming process)
Great! You've decided to prepare your recipe just as a renowned French
Master Chef would and you've been waiting for Part 2 just so you could put
your grocery list together and get to a grocers! Grab your shopping partner
and get down to the store because you're cooking with The Cook and Kitchen
Staff at Recipe-a-Day.com.
This recipe may have been an edible ode to Co Co Chanel's vivacious lust
for life as first prepared for her by the great chefs of France. Fact or
fiction, myth or mirth ... Coq au Vin (phonetically: coke-a-vaughn) could
be just the recipe to impress your sweetheart or guests this Valentine's
Day as Romantic Recipe week(s) conclude at Recipe-a-Day.com.
Remove skin and rinse fresh whole chicken. Put aside wings, drumsticks,
backbones and knuckles to use when preparing the chicken red wine sauce.
Marinate the remaining chicken parts in the burgundy for 2 to 3-hours.
Drain chicken and lightly flour, making sure to reserve the red wine
marinade. Saute chicken in a large skillet over medium heat for 3 to
5-minutes until golden on both sides. Remove chicken to fresh saute pan.
Add chopped garlic to the chicken in the fresh saute pan. Add cognac and
heat over medium setting for a minute or two, then ignite the liquid to
burn off the alcohol. Keep a tight-fitting lid nearby in case your flame is
restless. Add the red wine from the marinade, the chicken red wine sauce
and the bouquet-garni. Simmer for approximately 25-minutes. Do not overcook
the chicken. Discard the bouquet garni and transfer chicken and sauce to a
serving dish.
Fry the julienne bacon for 10-minutes and strain. Saute pearl onions and
mushrooms in the same pan. Add the bacon and continue sauteing for
3-minutes. Scraping the pan, pour this sauteed mixture over the chicken
stew. Garnish with croutons or parsley if desired.
Kitchen Staff Tips: Define Bouquet-garni -- (French) A bunch of herbs
traditionally including fresh parsley, thyme, and bay leaf. Dried Bouquet-
garni is bundled in a cheesecloth or muslin bag and fresh is typically tied
with string. The herb bundle provides the base flavors to a stew, soup or
stock. Coq a Vin is best served with fresh baked, broasted or fried
potatoes or cooked white rice.
Posted to dailyrecipe@recipe-a-day.com by The Cook & Kitchen Staff
<dailyrecipe-owner@recipe-a-day.com> on Feb 12, 1998

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