Free Recipe Romertopf Coq Au Vin
Recipe Type: P Recipes
Recipe Preparation: bake
Cooking Ingredients for Romertopf Coq Au Vin Recipe
3 lb Chicken – cut up
1 ts Fines herbes
1 ts Salt
1 pn Pepper
1 Clove garlic – minced
1 md Onion – chopped fine
1 Carrot
1/2 c Ham – julienned
1 Bay leaf
1-1/2 c Red wine
1/2 lb Mushrooms – quartered
4 tb Butter/margarine
2 md Onions – cut in 6 wedges
1/4 c Brandy or Armagnac
1 tb Flour
Parsley – minced
Pared, shredded
Romertopf Coq Au Vin Preparation
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 3 1/4 quart (3.25 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 1/4 to 1 1/2 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
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Romertopf Coq Au Vin?
If you know a better Romertopf Coq Au Vin Recipe please comment below.