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Rustic French Home Cooking
Coq au Vin
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 he Provençal French cook has long been master of superb poultry and game recipes. Whether he uses specially fattened capons for a holiday feast or older birds which are stewed with wine to make them more tender, the variety of poultry recipes is endless.
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Ingredients
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4
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Tablespoons all purpose flour
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½
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Tablespoon fresh tarragon
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1
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Tablespoon fresh parsley
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3
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Pounds boneless, skinless chicken breasts, cut into ½ inch cubes
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1
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Tablespoon olive oil
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4
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Tablespoons butter
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1
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15 ounce jar pearl onions
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1
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Pound button mushrooms
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½
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Pound baby carrots
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1
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Tablespoon brandy
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1
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Bottle red Burgundy wine
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1
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Tablespoon light brown sugar
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Salt and pepper to taste
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Process
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1
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Coat chicken in large plastic bag with a mixture of 4 tablespoons flour, tarragon and parsley.
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2
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Heat oil and butter in heavy casserole and sauté onions until browned.
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3
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Add mushrooms and carrots and continue to cook for an additional 3 minutes. Remove vegetables with a slotted spoon.
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4
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Add chicken pieces to sauté pan and brown for about 5 minutes. Add brandy, ignite with a match, shaking casserole until the flames die out.
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5
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Add wine, sugar and seasonings. Bring to a boil, cover and simmer on low for 1 hour.
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6
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Add onions, mushrooms and carrots and continue simmering for an additional 5 minutes.
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Serves six
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