Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

10 ounces shallots, or 2 medium yellow onions, sliced or chopped
2 tablespoons olive oil, more if needed
6 ounces salt pork or pancetta in 1-inch cubes
2 tablespoons butter
1 clove garlic, peeled and minced
4 cups whole button mushrooms, or large mushrooms, halved
3 1/2 pounds free-range organic chicken, cut into 10 pieces
3 tablespoons all-purpose flour
1/4 cup brandy
1 bottle Burgundy or other rich red wine
1 bouquet garni (one 3-inch piece leek, one 3-inch piece celery,
3 sprigs parsley, 2 sprigs thyme and a bay leaf, tied in cheesecloth)
Salt and pepper.
Bring a pot of water to a boil; pour water over shallots, then peel, and set
them aside. Place a large casserole over medium heat and add olive oil and
salt pork. Saute until pork begins to crisp, 3 to 4 minutes, then add
shallots. Continue to saut until shallots are lightly browned, about 10
more minutes. Transfer mixture to a large bowl with a slotted spoon; set
aside the unwashed casserole. Place a medium skillet over low heat, and melt
butter. Add garlic and mushrooms, and saute until mushrooms have softened.
Add mushroom mixture with slotted spoon to salt pork and shallots. Place
chicken pieces in a large freezer bag or a large bowl. Add flour, and toss
until chicken is coated. Return casserole to medium-high heat, When pan is
hot, brown chicken in batches, adding olive oil if pan looks dry. Do not
crowd pan, and turn pieces as needed until well browned on all sides.
Transfer chicken to a plate, and set aside. Shake any excess flour from
freezer bag into casserole, and scrape bottom with a wooden spoon. Pour in
brandy, then stand back and carefully ignite with a long match. Slowly stir
in the whole bottle of Burgundy. Bring liquid to a boil. Return chicken to
casserole, and add salt pork, shallots and mushrooms. Add bouquet garni, and
stir to mix well. When liquid returns to a boil, cover, and reduce heat to
low. Simmer for 1 hour, and season with salt and pepper to taste. Flavor
improves if cooled and refrigerated overnight; reheat thoroughly before
serving.
Coq Au Vin 106

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