• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Coq Au Vin Caliente

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 1/2 c All-purpose flour
  • 2 tb Caribe (crushed N. New
  • -Mexico hot red chile)
  • 1 ts Salt
  • 1 Broiler-fryer chicken; cut
  • -for frying (3-1/2 to 4 lbs)
  • 1/2 c Unsalted butter
  • 6 tb Cognac
  • 1 Clove garlic; crushed
  • 1 Fresh bay leaf
  • 4 Sprigs fresh thyme -or-
  • 1/2 ts Dried leaf thyme
  • 1/2 c Minced fresh parsley
  • 6 sm White boiling onions;
  • -peeled
  • 1/2 lb Fresh mushrooms; sliced thin
  • 6 sl Lean; heavily smoked country
  • -bacon; in 1/2-inch pieces,
  • -partially cooked & drained
  • Freshly ground black pepper
  • 1 c Burgundy or other dry red
  • -wine
  • 1/2 c Fried crutons (below)


1-inch 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
medium-high 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.

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