Coq au Vin I

• 1.5 kg (about 3.5 lbs) chicken, jointed (or drumsticks, thighs, breasts); get the giblets, and the blood if you can; season beforehand; marrow is important.
• 1 onion, diced
• 1 carrot, chopped
• 3 tbsp flour
• ½ tsp salt
• ¼ tsp pepper
• 200 g (about ¼ lb) small mushrooms
• 240 ml (1 cup) red wine
• 1 clove garlic, minced
• 1 tsp basil, chopped and fresh
• 1 tsp fresh or dried thyme
• Olive oil for sautéing

Ingredients for 5 servings (2.1 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

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

2. 2

   Sauté mushrooms, set aside.

3. 3

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

4. 4

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

   Stovetop
5. 5

   Combine wine, garlic, and basil; pour over chicken.

6. 6

   Cover the casserole, cook until chicken is ready (1–1.5 hours), stirring occasionally.