Recipe - Romertopf Coq Au Vin

3 pound Chicken cut up
1 teaspoon Fines herbes
1 teaspoon Salt
1 pn Pepper
1 Clove garlic minced
1 md Onion chopped fine
1 Carrot
One half cup Ham julienned
1 Bay leaf
1 One half cup Red wine
One half pound Mushrooms quartered
4 tablespoon Butter/margarine
2 md Onions cut in 6 wedges
One fourth cup Brandy or Armagnac
1 tablespoon Flour
Parsley minced
Pared, shredded

Place chicken in bowl, sprinkle with fines herbs, salt, pepper and garlic.
Add chopped onion, carrot, ham, bay leaf. Pour over wine. Refrigerate
covered, turning once or twice, 8 hours or overnight.

Soak top and bottom of 3 One fourth quart (3.25 l) clay cooker in cold water about
15 minutes and drain.

Place chicken, vegetables, marinade in cooker. Saute mushrooms in 2 TB
butter until light brown; add to chicken. Warm brandy slightly; ignite and
pour flaming over chicken. Place covered cooker in cold oven. Set oven at
450F/230C. Bake, stirring once or twice, until chicken is tender and
brown, about 1 One fourth to 1 One half hours. Pour off cooking liquid; skim and
discard fat. Turn off oven, return uncovered cooker to oven. Transfer
cooking liquid to large skillet; mix remaining butter with flour until
smooth and stir into cooking liquid. Heat to boil and cook, stirring
constantly, until thickened and clear, 58 minutes. Pour sauce over
chicken, garnish with parsley.

Recipe By : Clay Pot Cookery, Editors of Consumer Guide

From: Date: 05/27

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip