• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Romertopf Coq Au Vin

  • Recipe Submitted by on

Category: Poultry, Main Dish

 Ingredients List

  • 3 lb Chicken -- cut up
  • 1 ts Fines herbes
  • 1 ts Salt
  • 1 pn Pepper
  • 1 Clove garlic -- minced
  • 1 md Onion -- chopped fine
  • 1 Carrot
  • 1/2 c Ham -- julienned
  • 1 Bay leaf
  • 1 1/2 c Red wine
  • 1/2 lb Mushrooms -- quartered
  • 4 tb Butter/margarine
  • 2 md Onions -- cut in 6 wedges
  • 1/4 c Brandy or Armagnac
  • 1 tb 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 1/4 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 1/4 to 1 1/2 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, 5-8 minutes. Pour sauce over
chicken, garnish with parsley.

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