Coq Au Vin

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smitten kitchen
Nutrition per serving    (USDA % daily values)
CAL
1154
FAT
206%
CHOL
105%
SOD
43%

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Ingredients for 6 servings

A 3- to 4-ounce chunk of bacon

A heavy, 10-inch, fireproof casserole

2 tablespoons butter

2 1/2 to 3 pounds cut-up frying chicken

1/2 teaspoon salt

1/8 teaspoon pepper

1/4 cup cognac

3 cups young, full-bodied red wine such as Burgundy, Beaujolais, Cotes du Rhone or Chianti

1 to 2 cups brown chicken stock, brown stock or canned beef bouillon

1/2 tablespoon tomato paste

2 cloves mashed garlic

1/4 teaspoon thyme

1 bay leaf

12 to 24 brown-braised onions (recipe follows)

1/2 pound sautéed mushrooms (recipe follows)

Salt and pepper

3 tablespoons flour

2 tablespoons softened butter

Sprigs of fresh parsley

For 18 to 24 peeled white onions about 1 inch in diameter:

1 1/2 tablespoons butter

1 1/2 tablespoons oil

A 9- to 10-inch enameled skillet

1/2 cup of brown stock, canned beef bouillon, dry white wine, red wine or water

Salt and pepper to taste

A medium herb bouquet: 3 parsley springs, 1/2 bay leaf, and 1/4 teaspoon thyme tied in cheesecloth

A 10-inch enameled skillet

1 tablespoon oil

1/2 pound fresh mushrooms, washed, well dried, left whole if small, sliced or quartered if large

1 to 2 tablespoons minced shallots or green onions (optional)

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