Saturday, 18 October 2014


12 sm White onions, peeled
4 lb Roasting chicken, cut up
1/2 ts Salt
1/4 ts Black pepper
1/4 c Brandy or cognac
2 ea Cloves garlic, peeled and crushed
1/4 ts Ground thyme
1 ea Bay leaf
1 1/2 c Dry, strong red wine
5 tb All purpose flour
1 c Chicken bouillon
3/4 lb Fresh mushrooms, wiped and stemmed
1 tb Butter or margarine
1/4 ts Salt
1 tb Chopped fresh parsley
To cook: Place the onions in the slow cooker. Remove the fat from the
vent of the chicken and dice it. In a large skillet over medium heat,
heat the fat until it is rendered. Discard the shriveled bits and saute
the chicken until well browned. Season with 1/2 tsp salt and the
pepper. Warm the brandy in a ladle or a small saucepan; light it with
match and pour it over the chicken. When the flame dies,lift the
chicken into the slow cooker and add the garlic, thyme, and bay leaf.
Pour the wine into the hot skillet and scrape up the pan juices.
Dissolve the flour in the bouillon, turn it into the skillet and bring to
simmering, stirring briskly to prevent lumps. Turn into the slow cooker.
Cover and cook on Low 7-9 hours. Before serving: About 10 minutes
before serving, in a medium skillet, saute the mushrooms in the butter
over medium high heat. In about 5 minutes, they will be
tender and the moisture will have evaporated from the skillet. Season
with 1/4 tsp salt and add to the chicken casserole. If the sauce seems
thin, simmer it in the mushroom skillet long enough to thicken to the
consistency of heavy cream. Garnish the Coq au Vin with parsley
before serving.

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