• Tommy Centola

Coq au Vin

Updated: Jan 4

This classic French dish appeared on many early New Orleans restaurant menus. Julia Child is most famous for her Coq au Vin. Her demostration of this dish brought her to national attention.

Salt and Pepper

1 3 to 4 pound Chicken, cut into serving pieces

Flour for dredging

1/4 pound thick cut Bacon, diced

1 medium Onion, diced

1 1/2 teaspoon Flour

1 teaspoon Tomato Paste

4 cups Chicken Stock

1/4 cup Heavy Cream

1 pound fresh Mushrooms, sliced

1 or 2 Bay leaves

1/4 teaspoon Thyme

1 clove Garlic, minced

1 1/2 cup Burgundy or any other dry red wine

Preheat oven to 350 degrees. Salt and pepper chicken pieces. Dredge lightly with flour. Sauté diced bacon until brown. Strain and remove bacon to a side dish. Saute the chicken in the rendered pork fat in an ovenproof dish over low heat until chicken is golden brown but not cooked through. Remove from pan and set aside. Add onion, flour and tomato pasteto fat in pan and cook roux slowly until golden. Stir in chicken stock and heavy cream. Return chicken to pan, add mushrooms, the browned bacon, bay leaves, thyme, garlic, and red wine. Cover and put in preheated oven fro 35 to 40 minutes, or until chicken is tender. Serve with rice.

Enjoy!!!

Now Available on IBooks You Can’t Keep New Orleans Out Of The Cook

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