COQ AU VIN ROUGE (Chicken in Red Wine)

Chicken in red wine cooked in casserole is an ideal choice, it demands a minimum of last-minute attention, and may be prepared well ahead of time and reheated just before serving. Serves 8-10

4 lbs Chicken cut into 8 pieces 2 kg.
3/4 cup Flour 375 mL
Salt and freshly ground pepper
1/2 tsp Paprika 2 mL
dash Nutmeg dash
1/2 lb Salt pork cut in finger size strips 225 g
24 Whole small white onions (peeled) 24
2 finely chopped shallots 2
1-1/2 cup Red Burgundy Wine 375 mL
1-1/2 cup Chicken Stock 375 mL
2 Cloves Garlic, crushed and finely chopped 2
2 sprigs Green celery top 2 sprigs
6 or 7 sprigs Fresh parsley 6 or 7 sprigs
1/4 tsp ea Dried thyme and rosemary 1 mL
1 Large bay leaves 1
1 tbsp Butter 15 mL
3 tbsp Warmed Brandy or Cognac 50 mL
12 Whole Button Mushrooms 12
1 tbsp Beurre Manié 15 mL

Wash chicken pieces under cold water, wipe the pieces with a damp cloth and rub them with salt, black pepper, paprika, and a little nutmeg. Dredge them in flour, shaking off the excess.

In a large earthenware casserole or fry pan brown salt pork. Add small onions and brown them lightly. Add the chicken pieces and brown on all sides until golden brown, turning frequently. Add shallots and cook for 5 minutes, stirring occasionally, until the shallots have softened but not browned.

Discard the fat from the casserole or fry pan. Add wine, chicken stock, chopped garlic and bouquet garni and bring to boil. Cover the casserole and cook in a moderate oven, 375°F [190°C], for 45 minutes or until it is tender.

Meanwhile, in fry pan melt 1 tbsp. of butter and gently fry the mushrooms for 2 minutes. Pour brandy over mushrooms and ignite, rotating pan until flames die down. Place in bowl and set aside.

About 10 minutes before chicken is finished cooking,add the mushrooms and liquor, correct seasoning, cover and return to oven.

Remove the bouquet garni and serve the chicken in the casserole. If the sauce seems too thin, strain 1-1/2 cup [375 mL] of the liquid from the casserole, thicken it with 1 tbsp [15 mL] Beurre Manié, simmer for about 2 minutes, then pour into casserole and return to the oven and cook for a further 5 minutes.

Beurre Manié Knead together 2 parts butter and 1 part flour, and use this kneaded butter to thicken sauces or soups.

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