Special Feature: Culinary Travel
Coq au Vin
Serves 6-8
3 Tbsp. olive oil
2 strips bacon, cut into small pieces
¾ cup chopped onion
1 sliced carrot
3 minced shallots
1 minced clove garlic
1½ cup sliced mushrooms
1 chicken, cut into pieces
1 cup dry red wine
½ cup beef stock
½ tsp. thyme
¼ bay leaf
1/2 tsp. salt
1/4 tsp. pepper
½ Tbsp. tomato paste
1 Tbsp. brandy
2 Tbsp. flour
2 Tbsp. minced parsley
Melt 3 Tbsp. olive oil in a stock pot and brown the bacon pieces, onions, carrot, shallots, garlic clove and mushrooms. Set aside and, using the same pan, brown chicken pieces. Add the wine, beef stock, marjoram, thyme, bay leaf, salt, pepper, and tomato paste. Add sautéed vegetables. Cover and simmer 45 minutes to 1 hour, or until chicken is tender. Mix together the brandy and flour and stir into the pot. Add the parsley.
©Sally Bernstein, 2006
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