Special Feature: Products Sally Recommends

Coq au Vin

by Sally Bernstein


Serves 6-8

3 Tbsp. olive oil 
2 strips bacon, cut into small pieces
¾ cup chopped onion                                                          
1 sliced carrot                                                                       
3 minced shallots                                                     
1 minced clove garlic 
1½ cup sliced mushrooms 
1 chicken, cut into pieces 
1 cup dry red wine
 ½ cup beef stock                                                  

1 Tbsp. marjoram
½ tsp. thyme
¼ bay leaf
1/2 tsp. salt
1/4 tsp. pepper
½ Tbsp. tomato paste
1 Tbsp. brandy
2 Tbsp. flour
2 Tbsp. minced parsley

 

Melt 3 Tbsp. olive oil in a stock pot and brown the bacon pieces, onions, carrot, shallots, garlic clove and mushrooms. Set aside and, using the same pan, brown chicken pieces. Add the wine, beef stock, marjoram, thyme, bay leaf, salt, pepper, and tomato paste. Add sautéed vegetables. Cover and simmer 45 minutes to 1 hour, or until chicken is tender. Mix together the brandy and flour and stir into the pot. Add the parsley.

 

©Sally Bernstein, 2006



Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

Share this article with a friend:

Free eNewsletter SignUp

Sally's Place on Facebook    Sally Bernstein on Instagram    Sally Bernstein at Linked In




Advertise on Sally's Place

Special Offers Below

Handmade Chocolates, Lillie Belle Farms

Dave's Gourmet Specialty Foods

Food411 Food Directory