COQ AU VIN
This dish can be prepared ahead and frozen for two weeks or refrigerated for two days.
Provided by Marian Burros
Categories dinner, main course
Time 1h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Wash and dry the chicken pieces thoroughly. Season 1 cup of flour with salt and pepper, and flour the chicken lightly, using additional seasoned flour, if necessary.
- Heat a large, heavy-bottomed pot over high heat. Add 2 tablespoons of olive oil, and continue to heat until the oil is very hot but before it begins to smoke. Quickly brown the chicken on all sides, cooking thighs and then breasts in batches to avoid overcrowding and to assure even cooking. Add the remaining oil as needed.
- Return the browned chicken to the pot. Add 1/4 cup Cognac, heat briefly and then flame. When the flame dies out, stir in the thyme, bay leaf, parsley, tomato paste, mushrooms, onions and wine. Cover the pot, and bring to a boil; reduce heat to a simmer. Cook about 15 or 20 minutes, or until just tender.
- Refrigerate or freeze. (This is one of those dishes that taste better reheated.)
- To serve, defrost, if the chicken has been frozen. Reheat slowly. Just before serving, add the remaining Cognac, the Madeira, the remaining parsley for garnish, and salt and pepper. Remove the bay leaf before serving.
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