This is one of the first recipes that you're taught in traditional culinary school, and one of my favorites for fancy French cuisine, even if it is homey.
Ingredients
3 lb fryer chicken cut up
½ C all purpose flour
1 t salt
¼ t pepper
6 slices of bacon
6 small onions
½ lb mushrooms quartered
4 carrots, julienne sliced
1 C chicken broth
1 C red wine
1 clove garlic, crushed
2 shallots, minced
1 bouquet garni
extra flour
Bouquet Garni:
1/2 teaspoon thyme leaves
1 bay leaf
2 large sprigs parsley
Tie in a cheesecloth bag or place into a tea ball.
If desired, bone chicken parts. Wash chicken parts and pat dry. In a large skillet, saute bacon on medium heat to render fat. Remove bacon, crumble and set aside.
Mix flour, salt and pepper. Coat chicken parts with flour mixture. Brown chicken in hot bacon drippings. Push chicken to one side; add carrots and onions. Stir until onions are tender, adding garlic and shallots after 2-3 minutes of cooking. Do not allow garlic to brown.
Drain off fat. Add bacon, broth, wine, and the Bouquet Garni.
Bring to a boil, reduce heat and simmer for 15 minutes. Add mushrooms and simmer, uncovered, for 30 to 45 minutes more or until chicken is tender.
Remove chicken, onions, carrots, and mushrooms to a heated platter with a slotted spoon. Remove and discard Bouquet Garni.
Thicken cooking liquid by stirring in 1 to 2 tablespoons flour and simmering for a few minutes. Spoon some sauce over chicken.
Serve remaining sauce as an accompaniment. Skim off excess fat. Serve in pan in which Coq Au Vin was cooked or a large shallow serving dish.
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