Chicken coque au vin
Recipe by Maggie White
Chicken weighing about 3 pounds chopped into pieces
An onion stuck with 2 cloves
A clove of garlic
A sprig of rosemary
A sprig of thyme
2 bay leaves
A little flour
2 cups dry red wine, heated
Beef broth
A small piece of cured lard and a walnut-sized chunk of butter
Salt
Prep. Time → 30 min
Cook Time → 120 min
1. Melt the butter in a pot together with the lard (use just butter if you cannot find cured lard, or use ground prosciutto fat).
2. When the meat is well browned, salt it, dust it with flour, and add the wine, which should be heated first.
3. Add hot broth to cover, the stuck onion, and the herbs, tied together op places in a small muslin bag.
4. Bring the liquid to a lively boil, then reduce the heat to a simmer and cook for a couple of hours, adding broth as needed.
main courses November 05, 2011 22:56
No one has liked this recipe.
No comments yet.