MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Coq Au Vin Telegraph
Categories: Poultry, Wine, Vegetables
Yield: 6 Servings

7 lb Chicken
750 ml Bottle good red wine
2 Bay Leaves
2 Sprigs fresh thyme
2 cl Garlic; Crushed
6 oz Streaky bacon
Olive Oil
1 tb Butter

MMMMM---------------------------STOCK--------------------------------
Chicken Carcass
Wing Tips
1 Leek Top
1 lg Carrot
1 Rib celery
Few peppercorns
2 tb Olive oil

MMMMM--------------------------MARINADE-------------------------------
1 lg Leek; cleaned, sliced
2 Carrots; peeled, sliced
2 Shallots; sliced
Salt And Pepper
Olive Oil

MMMMM-------------------------TO FINISH------------------------------
4 oz Tiny button mushrooms
4 oz Small Onions
1 tb Butter
1 tb Flour
4 sl White bread
1 cl Garlic
Olive oil; for frying
2 tb Parsley; fine chopped

A cast-iron casserole dish is ideal for this recipe.
Alternatively, use a heavy frying-pan, transferring to a
casserole dish at the appropriate time.

Start by making the stock. drop about 2 tablespoons of olive
oil into a large, heavy pan fry the roughly chopped chicken
carcass and the stock vegetables until they take on a good
colour.

Once everything is golden brown, pour on about 1
litre/2pints of water and bring to the boil. Simmer for 30 -
40 minutes, then strain and discard the solids. Reduce the
stock by rapid boiling to give 250 ml/1/2 pint. Allow to
cool.

Cut the chicken into eight pieces and arrange in a shallow
dish. Prepare the marinade vegetables. Mix the cooled wine
and stock together, add the marinade vegetables and pour
over the chicken. Cover and leave overnight.

The following day lift the chicken pieces from the marinade
and pat dry.

Cut the bacon into lardons. In a heavy lidded casserole
dish, melt the butter with 2 tablespoons of oil and cook
half the lardons until the fat runs.

Fry the chicken pieces, a few at a time, until they are
golden brown on all sides. Take your time as this frying
gives the dish a more intense flavour.

When all the chicken is browned, return all the pieces to
the casserole dish. Pour the marinade and vegetables over it
and bring everything to the boil. Cover with a tight fitting
lid.

Either simmer over a low heat for 90 minutes or place the
covered dish in a preheated oven 160ºC/325ºF/gas mark 3 for
the same length of time.

Meanwhile, peel the tiny onions, and cook the remaining
lardons in a heavy frying pan until the fat runs, then add
the onions and cook until they begin to colour.

Wipe the mushrooms.

Once the chicken is tender, remove the pieces form the sauce
and keep warm. Strain the sauce, pressing hard on the
vegetables. Now wipe out the dish and pour back the strained
marinade, then add the lardons, onions, and mushrooms.
Simmer for 5 minutes.

Using a palate knife, knead together the butter and flour
until you have a smooth paste.

Drop pieces of this into the sauce, whisking gently until
the sauce thickens. Taste and correct the seasoning. Replace
the chicken and simmer for 3 to 4 minutes. Cut the bread
into croutons and fry in olive oil until golden. Rub with
garlic and sprinkle with chopped parsley.

Serve the chicken with croutons and creamy mashed potatoes.

Recipe By Thane Price; Weekend Telegraph, London
Sat. Oct 12, 1996

From: http://www.recipesource.com

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