Coq au vin: Submitted by: John B. | Date Added: 23 Jul 2012
Listed in: Poultry / Poultry - Chicken

125 ml (1/2 cup) flour
A chicken from 1.4 to 1.8 kg (3-4 lb) in 10 pieces
60 ml (1/4 cup) butter
Salt and pepper
60 ml (1/4 cup) brandy
1 ml (1/4 tsp.) Thyme
2 bay leaves
15 ml (1 tbsp.) Curry
500 ml (2 cups) red wine
4 slices of salt pork, diced
12 pearl onions
12 mushrooms

Flour the chicken pieces and set aside.

In a large skillet, melt the butter, brown the chicken, salt and pepper. Pour the brandy and let burn thirty seconds. Add the

herbs, sprinkle wine to cover chicken. Cover and simmer 40 minutes over low heat.

Meanwhile, in another pan, fry the salt pork, add the onions and mushrooms and continue cooking for two minutes.

In a warm serving dish, make the chicken on a bed of sauteed vegetables. baste with cooking juices thickened with cornstarch,

if desired.

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