Coq au Vin, aka...
 

stewed rooster.

1 fosters farms rooster or stewing hen (ask the butcher). Cut into two beast, two thighs and two drum sticks.
1 C. AP flour.
4 T. olive oil
4oz. Salt pork or bacon
8 oz. Pearl onion
8 oz mushrooms
2T. butter

1 sweet onion
2 ribs celery
2 carrots
2 bottles pino noir or burgundy wine

wash and dry the chicken, shake in a zipper bag with the flour set aside to dry.

Heat a pan, add oil then pork and cook over low heat to render the fat from the pork. Remove pork, add onions and cook until golden brown, add the mushrooms and cook until soft. Set aside.

Add butter, then fry chicken until golden brown, two or three pieces at a time, so as not to take the heat from the pan and set aside.

Place onion, celery and carrot in the bottom of a large pan, add chicken and wine to cover. Bring to a boil then reduce heat for 2 hours.

Remove chicken , set aside to cool. Strain sauce from aromatics set aside

Place sauce in a saucepan and reduce by 1/3, add mushrooms and onions.

Serve over bread, rice or noodles.

Re: Coq au Vin, aka...
 

I LOVE COQ AU VIN!!!! Thanks for the new recipe...I am a huge fan...this will be a project this week...I will do my best to post pictures/review!

Re: Coq au Vin, aka...
 

A few thing I forgot;

Kosher salt, to taste
Fresh cracked black pepper, to taste
2 or 3 sprigs each of fresh Majoram, Rosemary and Thyme, and 2 bay leaves.

Re: Coq au Vin, aka...
 

Sounds very tasty.

Re: Coq au Vin, aka...
 

Make sure your yardbird is an old one!

It's even easier to just buy large chicken thighs.

Re: Coq au Vin, aka...
 

My wife makes a damn good Coq au Vin. Although to be honest when she cooks French I prefer Cassoulet.

http://en.wikipedia.org/wiki/Cassoulet