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Coq Au Vin Burgundy Chicken


1/2 cup flour
1 salt and freshly ground
1 black pepper to taste
1/2 tsp paprika
3 lb chicken, cut into joints
1/2 cup butter
4 oz shallots
6 slices bacon, roughly
1 chopped
2 cl garlic, crushed
1/2 tsp dried marjoram
1/2 tsp dried thyme
1 bay leaf
1 tbsp fresh parsley, finely
1 chopped
1 1/4 cup dry red wine (like
1 burgundy)
1 1/4 cup chicken stock
1 cup buttom mushrooms
1/3 cup brandy

Combine the flour, salt, pepper and paprika and coat the chicken
joints well, shaking off the excess. Reserve this excess flour.

Melt 1/4 c of the butter in a flameproof casserole over a gentle heat.
Add the chicken joints and fry lightly for 5 minutes on eaach side.
Add shallots, bacon and garlic. Continue to fry gently for 5
minutes, stirring occasionally, until the shallots have softened but
not browned.

Sprinkle in the herbs and stir in the wine and stock. Bring to the
boil. Cover ;and cook in a moderate oven, 350F, for 50 minutes.

Meanwhile, melt 2 T of the remaining butter and gently fry the
mushrooms for 2 minutes. Pour over the brandy and ignite. Rotate the
pan until the flames die down. Remove the casserole from the oven and
add the mushrooms and liquor. Cover and cook for another 10 minutes.

Melt the remainaing 2 T of butter in a saucepan over gentle heat and
stire in the reserved flour. Cook the roux for 1 minute. Strain
1-1/4 c of the liquid from the casserole into the roux. Bring to the
boil, stirring constantly. Simmer for 2 minutes then pour into the
Return to the oven and cook for a further 5 minutes.


Servings: 8



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