Recipe - Coq Au Vin Caliente

One half cup Allpurpose flour
2 tablespoon Caribe (crushed N. New
Mexico hot red chile)
1 teaspoon Salt
1 Broilerfryer chicken; cut
for frying (3One half to 4 lbs)
One half cup Unsalted butter
6 tablespoon Cognac
1 Clove garlic; crushed
1 Fresh bay leaf
4 Sprigs fresh thyme or
One half teaspoon Dried leaf thyme
One half cup Minced fresh parsley
6 small White boiling onions;
peeled
One half pound Fresh mushrooms; cut or sliced up thin
6 sl Lean; heavily smoked country
bacon; in 1/2inch pieces,
partially cooked & drained
Freshly ground black pepper
1 cup Burgundy or other dry red
wine
One half cup Fried crutons (below)

FRIED CRUTONS
1inch French bread cubes
Olive oil
Unsalted butter

In a paper bag, mix flour, caribe and salt. Dredge chicken in flour
mixture. Meanwhile, heat butter in a large, deep, heavy skillet over
mediumhigh heat. Add chicken and cook until browned on all sides, turning
as needed; adjust heat as necessary to prevent overbrowning. Then add
cognac to hot skillet and flame carefully, keeping a lid nearby to put out
flames if they rise too high. When flames die out, stir in garlic, bay
leaf, thyme, 3 Tbs parsley, onions, mushrooms, bacon and a generous
grinding of black pepper. Pour wine over all. Bring to a boil, then reduce
heat, cover and simmer about 45 minutes until chicken is tender and sauce
is thickened. Meanwhile, prepare Fried Croutons, if desired. To serve,
place chicken on a large warmed platter and cover with sauce, arranging
onions decoratively around chicken. Sprinkle croutons (if used) over top,
then sprinkle with remaining 1 tablespoon parsley. Makes 6 servings. FRIED
CROUTONS: In a skillet, toast French bread cubes in a mixture of half
melted butter and half olive oil until light golden brown on all sides,
stirring as needed. Cool.

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.