Entrée – Poultry
Coq au Vin

This recipe was featured on "You're the Chef" episode #208. Buy this episode from WVIA.

Yield: four portions

Ingredients:

1/2 c.	bacon, sliced and cut small dice, or slab bacon cut into lardons, browned and reserved
1 Tbsp.	salt
2 tsp.	ground black pepper
1 1/2 c.	flour
3 lb.	whole frying chicken, cut into 8 pieces
1/2 c.	butter, clarified
1 c.	Spanish onions, sliced
1/2 lb.	button mushrooms, washed, dried and stem tips trimmed
1 c.	dry red wine
1 qt.	chicken bouillon
2 each	bay leaves
1 tsp.	marjoram
1/2 tsp.	thyme, dried leaf
1 Tbsp.	parsley, chopped
1/2 lb.	pearl onions, fresh
1/2 c.	granulated sugar
1/2 c.	whole butter
1/4 c.	currant jelly
as needed	cornstarch slurry
as needed	salt
as needed	ground black pepper

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Procedure:
Brown the bacon over medium high heat. Remove it from the hot grease and hold for garnish.

Mix salt and pepper into the flour. Coat the chicken with the flour. Use the bacon grease and butter and sauté the chicken until it is browned on all sides. Remove the chicken; add the onions and cook until they are soft and lightly browned. Add the mushrooms and sauté for 1 minute until they begin to soften. Add the wine and the chicken bouillon and bring to a boil. Reduce to a simmer, add the chicken and the herbs, and cook for about 1 hour or until the chicken is tender.

Prepare the pearl onions by blanching them and removing the skins. Finish cooking them in the whole butter and sugar glaze flavored with the currant jelly until they are just tender.

Remove the chicken and adjust the consistency of the sauce with cornstarch slurry, if desired. Serve the chicken smothered with the sauce, garnished with the crisp bacon and glazed pearl onions and your favorite starch and vegetable.