| Coq au Vin
two 3 pound broiler fryers
salt and pepper to taste
1/4 pound of fat salt pork, diced
2 tablespoons of butter
12 small mushrooms
12 small onions
2 shallots, minced
1 clove garlic, crushed
2 tablespoons of flour
2 cups of dry red wine
Minced parsley |
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Quarter the chickens and season with salt and pepper. Parboil pork 5 minutes and rain. melt the butter in a 4 - 5 quart casserole and cook pork in it until golden brown. Remove pork pieces and reserve. Cook the chicken in fat over high heat until golden brown on all sides. Remove chicken and add mushrooms and onions. Reduce heat, cover casserole, and cook until onions are soft ( 8 - 10 minutes). Remove about half the fat and add shallots and garlic. Sprinkle with flour and stir constantly until flour is lightly brown. Add chicken and wine. Add enough boiling water to cover and bring to a boil. Add the cooked pork pieces, cover, and simmer over low heat until chicken is tender, about 30 minutes. Sprinkle with parsley and serve. Serves 6
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