Recipe - Coq Au Vin (Burgundy Chicken)

One half cup Flour
Salt and freshly ground
Black pepper to taste
One half teaspoon Paprika
3 pound Chicken, cut into joints
One half cup Butter
4 ounce Shallots
6 Slices bacon, roughly
Chopped
2 cl Garlic, crushed
One half teaspoon Dried marjoram
One half teaspoon Dried thyme
1 Bay leaf
1 tablespoon Fresh parsley, finely
Chopped
1 One fourth cup Dry red wine (like
Burgundy)
1 One fourth cup Chicken stock
1 cup Buttom mushrooms
1/3 cup Brandy

Combine the flour, salt, pepper and paprika and coat the chicken joints
well, shaking off the excess. Reserve this excess flour.

Melt One fourth cup 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 1One fourth cup 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini