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Coq Au Vin

chicken - other

2 tablespoon olive oil
6 thick slices bacon; cut in 1/2 in pieces
2 medium onions; chopped
1 capon or roasting chicken; (6 lb), cut into 8 pieces
3 cloves garlic; minced
3 tablespoon all-purpose flour
1/3 cup cognac
salt and pepper
2 cup red wine
1 bay leaf
2 sprigs thyme
2 tablespoon butter
18 button mushrooms; up to 24
18 pearl onions or cipollini; up to 24

A capon is ideal for this dish, but a large roasting chicken is fine. Allowing the dish to rest overnight enhances the flavour. In a Dutch oven or large lidded pot, heat oil over medium. Fry bacon and chopped onions until lightly browned. Remove with a slotted spoon; reserve. Add capon (in batches, if necessary) and brown on all sides. Remove capon with a slotted spoon; reserve. Add garlic and reserved bacon and onions; cook 1 minute. Lower heat to medium low and stir in flour. Return capon to the pot; pour cognac over and light with a match. Add salt and pepper to taste, wine, bay leaf and thyme; simmer 1 hour, stirring occasionally. Meanwhile, melt butter in a medium skillet over medium heat. Sauté button mushrooms and pearl onions for 10 minutes until the onions are tender crisp. Add mushrooms and onions to the capon; cook 10 minutes more. Adjust salt and pepper. Cool and refrigerate overnight. Reheat slowly on stove top, adding a little wine or chicken stock, if necessary. If desired, serve with Herbed Mashed Potatoes (recipe above) made with chopped fresh parsley and thyme.

Contributor: President's Choice Magazine - October, 1998

Yield: 6 to 8 servings

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