Sunday, December 05, 2004

Le Coq au Vin, Vogue, 1942

Who knew that Vogue used to have recipes....

Le Coq au Vin

serves 4

1 five lb. chicken (disjointed)
1/4 lb. butter
1 slice raw ham (dice & remove fat)
8 or 10 small white onions
1 clove garlic (finely chopped)

Herb bouquet: a little thyme, a bay leaf, a bouquet of parsley

a few mushrooms (do not peel)
2 oz. brandy
1 cup good Claret

salt & pepper to taste

Drudge pieces of chicken in flour. Melt butter in earthen ware casserole, sear chicken in hot butter. Add ham, onions, garlic, mushrooms, salt, pepper, and herb bouquet.
Let it boil briskly until all is well mingled. Pour brandy over chicken and blaze. Add red wine, cover casserole and reduce heat. Simmer until chicken is very tender.
When cooked, if sauce is not thick enough, add little balls of butter mixed with flour (roux).
Cook this in A.M. or day before, as reheating enhances the flavor. Remove bouquet before serving this dish in its own casserole.


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