Coq au Vin de Bourgogne

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Ingredients:
6 lb. chicken, cut up
1 bottle Bourgogne wine
2 carrots, diced
12 tiny onions
8 oz. mushrooms
2 cloves garlic, minced
Salt and pepper to taste
5 Tbs. butter
5 Tbs. flour
1/2 lb. salt pork, cut in 1/2 inch dice
1/4 cup Cognac
2 Tbs. heavy cream
1 bouquet garni

Preparation:
Mix flour and butter to make beurre manié. Sauté onions, carrots, and salt pork in butter. Brown chicken pieces in skillet adding more butter if necessary. Remove chicken and vegetables. Add cognac and flame. Return chicken, vegetables, and salt port to skillet. Add wine, and garlic and simmer for 1 1/2 to 2 hours. In separate skillet, sauté mushrooms in butter and add to chicken during last 15 minutes of cooking.

Remove chicken and vegetables from pan and thicken sauce with beurre manié (3 tablespoons each of flour and butter creamed together). Add cream.

Serving Suggestion:
Serve chicken and vegetables with steamed white rice. Generously sauce the chicken and rice if desired.

History:
We enjoyed Coq au Vin when we first traveled to France. It was this meal Odile served to Dad at Didi’s home. Odile rigged Dad’s plate to move so that he thought he was having hallucinations. Mike had warned Dad to be polite and not insult Didi and Jacques so he kept quiet. We finally broke out in laughter. Dad realized the joke and became young again joking during the entire visit to France.

Dad, Didi, Fernande, Jacques and me at Didi’s Dining Room Table (Scene of the Crime)

Didi, Dad, Odile and Fernande (Didi’s Mom)