Coq Au Vin Du Beaujolais
Epcot Food and Wine Festival, FRance (from F & W Festival cookbook)
2 pounds bone-in chicken parts (breasts, wings, drumsticks, thighs)
½ tsp coarse salt
½ tsp freshly ground pepper
1½ ounces salt-pork fat
2 tbsp butter
6 pearl onions, peeled
¼ pound whole mushrooms, washed and stems trimmed
2 tbsp flour
1 garlic clove, peeled and crushed
1 750 ml-size bottle of Beaujolais wine
2 sprigs fresh thyme or 2 tsp dried
2 sprigs fresh parsley or 2 tsp. dried
2 dried bay leaves
1 to 1½ cups chicken stock
Season the chicken with salt and pepper and set aside.
Cut the pork fat into ½ -inch cubes and place in small skillet. Cover with cold water and bring to a simmer over medium heat. Reduce heat to low and simmer for 5 minutes. Drain and pat the cubes dry with paper towels.
Preheat oven to 350 degrees.
In a large, ovenproof pan, heat butter, pork fat, and pearl onions over medium-high heat on the stove top. When onions are golden brown, remove them and the pork fat with a slotted spoon and set aside.
In the same butter, cook the mushrooms over high heat until slightly brown. Remove with a slotted spoon and set aside with the onions.
Saute the chicken in the same pan, over high heat until brown, about 3 minutes on each side until brown. Sprinkle the chicken with flour and place uncovered in the oven for 5 minutes.
Remove chicken from the oven and reduce heat to 250 degrees. Add the garlic to the chicken and stir for 1 minute.
Return to the stove top, add wine, and bring to a boil, stirring continuously.
Add herbs, onions, pork fat, and mushrooms. Add stock if necessary to cover the meat completely. Cover the pan with a lid or foil and bake in oven for 1½ hours.
Remove from oven, place chicken in a serving dish, strain sauce to remove vegetables, discard fresh herbs, and set aside. Taste sauce, adding salt and pepper if desired. If you prefer a thicker sauce, return to stovetop over medium heat. Knead together 1 TBSP butter and 1 TBSP flour and stir into sauce, whisking for 4 to 5 min.
Serve the chicken, onion and mushrooms with the sauce and vegetables poured over it, accompanied by potatoes, rice or hot buttered noodles.
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