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Coq au Vin Recipe


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     Coq au Vin

Category   Entrees - Maindishes
Sub Category   None
Servings   6

2kg 1 young rooster or chicken
1 bottle red wine
30g Cognac
200g bacon
4 Tablespoons butter
2 onions
2 cloves garlic
bouquet garni
200g small mushrooms
2 Tablespoons flour
salt and pepper

Preheat the oven to 135 C. Cut the coq into pieces. CUt the bacon into small chunks, removing the fat. Quarter the large onions into chunks. Melt the butter in a large pot. Brown the coq on all sides. When the browning is started, add the onions, garlic, bacon, herbes de Provence, mushrooms, salt and pepper. Mix until the coq is browned.
Warm the cognac in a small saucepan. Light the cognac and flambez the coq (pour on the burning cognac). When the flames die naturally, pour in the red wine. Cover the pot and bring to a boil.
Cook in the oven for about an hour.
Variants: Coq au Vin is suitable for experimentation. Variants include different herbs, or using ham chunks instead of bacon. Different methods of cooking include adding the herbs and mushrooms after the flambez step. Cooking can also be done by simmering on the stove instead of baking in the oven.

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