Name: Coq Au Vin
Ingredients: 1/4 lb Bacon; 3 lb Frying chicken; cut up; 1/2 ts Salt; 1/8 ts Pepper; 1/4 c Cognac; 3 c Burgundy wine; 1 1/2 c Chicken stock; 1/2 tb Tomato paste; 2 Cloves garlic; mashed; 1/4 ts Thyme; 1 Bay leaf; 1 tb Flour; 2 tb Butter; softened

Indeed, the more sanctified the person is, the more conformed he is to the image of his Savior, the more he must recoil against every lack of conformity to the holiness of God. The deeper his apprehension of the majesty of God, the greater the intensity of his love to God, the more persistent his yearning for the attainment of the prize of the high calling of God in Christ Jesus, the more conscious will he be of the gravity of the sin that remains and the more poignant will be his detestation of it... Was this not the effect in all the people of God as they came into closer proximity to the revelation of God’s holiness?

John Murray

CATEGORY	CUISINE	TAG	YIELD
Meats		Poultry, Main dish	6	Servings

INGREDIENTS

1/4	lb	Bacon
3	lb	Frying chicken; cut up
1/2	ts	Salt
1/8	ts	Pepper
1/4	c	Cognac
3	c	Burgundy wine
1 1/2	c	Chicken stock
1/2	tb	Tomato paste
2		Cloves garlic; mashed
1/4	ts	Thyme
1		Bay leaf
1	tb	Flour
2	tb	Butter; softened

INSTRUCTIONS

Fry bacon in a casserole. Drain on paper towels. Dry Chicken thoroughly.
Brown in bacon fat. Season with salt and pepper. Return bacon to casserole.
Cover and cook slowly for 10 minutes. Turn once. Uncover and add cognac and
ignite. When flames have dissapated, pour wine over chicken and just enough
broth to cover chicken. Stir in tomato paste, garlic and herbs. Cover and
simmer for 25 to 30 minutes until tender. Remove chicken and skim off fat.
Raise heat and boil rapidly, reducing the liquid to about 2 1/4 cups.
Correct seasonings. Remove from heat and discard the bay leaf. Blend flour
and butter together. Beat into hot liquid. Simmer for 1 to 2 minutes.
Arrange the chicken on a platter with saut.d mushrooms around it and baste
with the sauce. Serves 4 to 6.
Recipe By     : Julia Child
Posted to MC-Recipe Digest V1 #253
Date: Mon, 21 Oct 1996 18:21:45 -0400
From: Ken Raymond <[email protected]>

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