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Azra's Coq au Vin




Source of Recipe


Cousin by marriage, Azra who is from Persia (now Iran)






Recipe Introduction


Azra serves this just as the recipe is written and it is very, very good. The sauce is very flavorful, but a little thin. I sometimes thicken this with a little beurre manié.





List of Ingredients



• 1 oz. butter
  
• 1 chicken, cut up and skinned
  
• 4 oz. bacon - diced
  
• 12 pearl onions
  
• 2 cloves garlic, crushed
  
• 2 T. tomato puree
  
• 7 oz. chicken stock
  
• 8 oz. red wine
  
• 1 bay leaf
  
• salt and pepper
  
• 4 oz. button mushrooms
  
• 2 t. cornstarch with 3 T. cold water
  






Instructions



1. Melt butter in a saute pan and saute chicken to brown. Place in oven proof casserole.
   
2. Saute bacon, garlic and onions to brown. Add to chicken.
   
3. Blend tomato puree with stock and wine and pour over chicken.
   
4. Add bay leaf, salt, pepper and mushrooms to chicken and cover casserole.
   
5. Bake at 350 degrees for 1 1/2 hours.
   
6. Remove chicken. Add cornstarch and water mixture. Return to oven for 15 - 20 minutes.
   






Final Comments


Serve with a green salad, rice and plenty of good, crusty bread to sop up the sauce.

Serves 4