Romertopf coq au vin

1 Servings

Ingredients

Quantity Ingredient
3 pounds Chicken -- cut up
1 teaspoon Fines herbes
1 teaspoon Salt
1 pinch Pepper
1 Clove garlic -- minced
1 medium Onion -- chopped fine
1 Carrot
½ cup Ham -- julienned
1 Bay leaf
1½ cup Red wine
½ pounds Mushrooms -- quartered
4 tablespoons Butter/margarine
2 mediums Onions -- cut in 6 wedges
¼ cup Brandy or Armagnac
1 tablespoon Flour
Parsley -- minced
Pared, shredded

Directions

Place chicken in bowl, sprinkle with fines herbs, salt, pepper and garlic.

Add chopped onion, carrot, ham, bay leaf. Pour over wine. Refrigerate covered, turning once or twice, 8 hours or overnight.

Soak top and bottom of 3¼ quart (3¼ l) clay cooker in cold water about 15 minutes and drain.

Place chicken, vegetables, marinade in cooker. Saute mushrooms in 2 TB butter until light brown; add to chicken. Warm brandy slightly; ignite and pour flaming over chicken. Place covered cooker in cold oven. Set oven at 450F/230C. Bake, stirring once or twice, until chicken is tender and brown, about 1 ¼ to 1 ½ hours. Pour off cooking liquid; skim and discard fat. Turn off oven, return uncovered cooker to oven. Transfer cooking liquid to large skillet; mix remaining butter with flour until smooth and stir into cooking liquid. Heat to boil and cook, stirring constantly, until thickened and clear, 5-8 minutes. Pour sauce over chicken, garnish with parsley.

Recipe By : Clay Pot Cookery, Editors of Consumer Guide From: Date: 05/27 File

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