Coq au Vin I
| Cuisine of France | Meat
Ingredients
- 1.5 kg (about 3.5 lbs) chicken, jointed (or drumsticks, thighs, breasts); get the giblets, and the blood if you can; season beforehand; marrow is important.
- 1 onion, diced
- 1 carrot, chopped
- 3 tbsp flour
- ½ tsp salt
- ¼ tsp pepper
- 200 g (about ¼ lb) small mushrooms
- 240 ml (1 cup) red wine
- 1 clove garlic, minced
- 1 tsp basil, chopped and fresh
- 1 tsp fresh or dried thyme
- Olive oil for sautéing
Instructions
- Mix flour, salt and pepper. Coat chicken, onion and carrot in flour mixture and set aside.
- Sauté mushrooms, set aside.
- Brown the chicken pieces a few at a time, set aside.
- Brown onions and carrots. Put chicken into large casserole on medium-high heat along with onions, carrots and mushrooms.
- Combine wine, garlic, and basil; pour over chicken.
- Cover the casserole, cook until chicken is ready (1–1.5 hours), stirring occasionally.