Recipe

C O Q A U V I N Recipe

	Viejoverde / All my dishes 2 months, 3 weeks ago CHICKEN MARINATED IN WINE THEN BROWND AND SLOW COOKED WITH PEARL ONIONS AND MUSHROOMS Prep:30m Cook:90m Servings:6	Viejoverde
	burgndy cuisine

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Ingredients

1 LARGE FREE RANGE CHICKEN 5-7 LBS

1/2 BOTTLE RED BURGUNDY WINE

1/4 CUP COGNAC

1/2 LB BUTTON MUSHROOMS

18 PEARL ONIONS

4 CLOVES OF GARLIC MASHED

2 CARROTS PEELED AND QUARTERED

OLIVE OIL AND UNSALTED BUTTER

CURSHED BLACK PEPPER

BOUQUET OF HERBS 3 EACH THYME,,BAYLEAVES AND PARSLEY

SALT TO TASTE

Directions

AN OLDER CHICKEN OR A ROASTER IS PREFERRED.CUT THE CHICKEN INTO 6-8 PIECES. PUT IN A NONCORROSIVE POT,POUR WINE. ADD THE ONION,CARROTS AND HERBS.SALT AND PEPPER . COVER AND PUT IN FRIDGE OVERNIGHT. AND

THATS THE HARDEST PART. DRAIN THE CHICKEN AND VEGETABLES. SAVE THE WINE. IN A SKILLET BROWN CHICKEN ON BOTH SIDES.. REMOVE CHICKEN. AND IN THE SAME SKILLET ADD GARLIC AND VEGETABLES FOR FEW MINUTES. PUT THE CHICKEN AND THE VEGETABLES. POUR THE COGNAC,IGNITE AND BE CAREFUL NOT GET FACE CLOSE TO THE HEAT. POUR THE WINE,SALT AND PEPPER.. BRING TO BOIL AT A MODERATE HEAT.. COOK ON LOW HEAT FOR AT LEAST AN HOUR OR MORE

IN A LARGE SKILLET, PUT A TABLE SPOON OF BUTTER, BROWN THE ONIONS AND MUSHROOMS.FOR ABOUT 10 MINUTES.. CHECK CHICKEN FOR DONENESS. ADD MUSHROOMS AND ONIONS MIX WELL AND COOK FOR FURTHER 5 MINUTES.

SERVE WITH EITHER BOILED POTATOES OR RICE

A NICE BURGUNDY RED OR COTE DE RHONE WILL BE APPRECIATED BY ALL.

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