"INN The Kitchen at Abingdon Manor"
A Collection of Most Requested Recipes
Entrees: Coq Au Vin
¼ cup butter or oil
4 slices bacon, diced
3 pound broiler chicken, cut up
¼ cup brandy
24 small white onions, peeled
3 tbs flour
1 clove garlic, minced
½ pound fresh mushrooms cut in quarters
½ tsp Thyme
1 bay leaf
1 tsp. tomato paste
3 cups Cotes du Rhone, Chianti or California Mountain Red Wine
1 cup beef broth
1 tsp salt
1/2 tsp pepper
In heavy casserole, sauté the bacon in the butter or oil. Remove the bacon, reserve, and add dry chicken pieces to the casserole. Brown the chicken nicely on all sides. Pour off all but 3 tbs of fat. Pour in the brandy, heat for a minute and ignite it with a match. Let the flame burn out, then season the chicken with salt, pepper, thyme, and bay leaf. Add the onions, cover and cook slowly for 10 minutes. Uncover the pan, sprinkle on the flour, turning chicken and onions so flour is absorbed. Take off heat, stir in the wine, the beef stock, garlic, tomato paste, and reserved bacon. Cover pan and simmer slowly 25 minutes. Add mushrooms and simmer 4-5 minutes more. Test the chicken to make sure it is tender. Taste and correct seasonings. The sauce should be thick enough to coat the chicken and vegetables/ if it is not thick enough, remove chicken pieces, onions and mushrooms and boil the sauce rapidly to concentrate.
This entree will be served at The Dining Room at Abingdon Manor on:
November, 26 2018. Click here for the complete November 2018 entree schedule.