Ingredients
1/2 cup flour
1 salt and freshly ground
1 black pepper to taste
1/2 tsp paprika
3 lb chicken, cut into joints
1/2 cup butter
4 oz shallots
6 slices bacon, roughly
1 chopped
2 cl garlic, crushed
1/2 tsp dried marjoram
1/2 tsp dried thyme
1 bay leaf
1 tbsp fresh parsley, finely
1 chopped
1 1/4 cup dry red wine (like
1 burgundy)
1 1/4 cup chicken stock
1 cup buttom mushrooms
1/3 cup brandy
Directions
Combine the flour, salt, pepper and paprika and coat the chicken
joints well, shaking off the excess. Reserve this excess flour.
Melt 1/4 c of the butter in a flameproof casserole over a gentle heat.
Add the chicken joints and fry lightly for 5 minutes on eaach side.
Add shallots, bacon and garlic. Continue to fry gently for 5
minutes, stirring occasionally, until the shallots have softened but
not browned.
Sprinkle in the herbs and stir in the wine and stock. Bring to the
boil. Cover ;and cook in a moderate oven, 350F, for 50 minutes.
Meanwhile, melt 2 T of the remaining butter and gently fry the
mushrooms for 2 minutes. Pour over the brandy and ignite. Rotate the
pan until the flames die down. Remove the casserole from the oven and
add the mushrooms and liquor. Cover and cook for another 10 minutes.
Melt the remainaing 2 T of butter in a saucepan over gentle heat and
stire in the reserved flour. Cook the roux for 1 minute. Strain
1-1/4 c of the liquid from the casserole into the roux. Bring to the
boil, stirring constantly. Simmer for 2 minutes then pour into the
casserole.
Return to the oven and cook for a further 5 minutes.
Servings: 8 servings
Coq Au Vin (Burgundy Chicken) Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Wine Recipes
The History of Recipes
It is quite feasible to prove the history of written cooking instructions way back into antiquity, at least as far back into history as the Egypt of the Pharoahs, and maybe even further. However, mostly, these ancient records were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the oldest recipe discovered so far, according to food historians are a few tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. As we move into The time of the romans 25BC a roman called Apicius compiled a number of documents describing recipes prepared by wealthy Romans. In his scrolls, Apicius describes how the roman meals were split into appetizers, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the chefs of Roman times were skilled in the use of a good variety of aromatic flavours, including a few that will be familiar to modern chefs such as thyme, rue and parsley. Later, in the 15th century, people returning from the crusades brought us many foods and spices from middle-east cuisine, including spices such as basil and coriander. These new herbs and spices led to a surge in books on cooking, the majority of which still exist in private libraries. During the next few hundred years, the rich and powerful families of Wesstern Europe competed with each other to offer the most extravagent banquests, and because of this chefs and their recipe collections could command a high salary. Even so, it was during the 1800s that fine cooking and cookery books became really popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collecting, trying out, and publishing recipes for their fellow cooks to enjoy. Like it or not, the introduction of TV brings us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everyone to access massive numbers of recipes such as those found on our site. |
We hope you enjoy this Coq Au Vin (Burgundy Chicken) recipe.
