Coq au Vin

Many French regions claim "coq au vin", or chicken stew, as their own, but legend has it that the recipe originated with Caesar's chef. Different variants exist throughout the country; following is one.

Table of contents 1 Coq au Vin 1.1 Ingredients 1.2 Directions 2 External links

Coq au Vin

Serves 4-6.

Ingredients

• 1 (3 lb, or 1.5 kg) chicken, cut up
• 1 onion, diced
• 1 carrot, chopped
• 3 tbsp flour (wheat, rice)
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 lb (200 g) small mushrooms (optional)
• 1 cup red wine
• 1 clove garlic, minced
• 1 tsp basil, chopped and fresh

Directions

Mix flour, salt and pepper. Coat chicken, onion and carrot in flour mixture and set aside.

Sauté mushrooms, set aside.

Brown the chicken pieces a few at a time, set aside.

Brown onions and carrots. Put chicken into large casserole on medium-high heat along with onions, carrots and mushrooms.

Combine wine, garlic, and basil; pour over chicken. Cover the casserole, cook until chicken is ready (1-1.5 hours), stirring occasionally.

External links

Perfect Coq au Vin (http://www.observer.co.uk/life/story/0,6903,605460,00.html) via The Observer (http://www.observer.co.uk)