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Coq au Vin du Beaujolais Recipe from Les Chefs de France


4 lb. Chicken pieces
1/4 lb. Lean pork fat
3 1/2 Tbsp Butter
12 Pearl onions
1/4 lb Mushrooms, washed
1 Tbsp Flour
2 Garlic cloves, crushed
2 qt Red Beaujolais Wine
2 cups Lightly salted bouillon
Small bouquet garni
Salt & Pepper, to taste

Season the chicken with salt and pepper and place aside.

Cut the pork fat into lardons and place in a skillet; cover with cold water and blanch for 5 minutes; drain and wipe dry.

In an earthenware pan heat the butter and brown the lardons slowly along wirth the pearl onions. When they are both golden, drain and set aside on a plate.

In the same butter and over a high heat, cook the mushrooms. Brown them slightly and add to the onions and pork fat. In the same butter sauté the chicken; then sprinkle the chicken with flour, mix well and let brown uncovered in the oven.

After 5 minutes remove from oven, add the garlic, stir for 1 minute and pour over the Beaujolais wine. Heat to the boiling point, stirring continuously. Add the bouguet garni, the onions, the lardons and the mushrooms. Add bouillon or water to cover. Cover the pan and cook 1 1/2 hours in a 250° oven.

Remove from the oven and drain the liquid from the chicken into a fine sieve. Arrange chicken on a platter and pour sauce over.



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