Coq au Vin

Many French regions claim "coq au vin", or chicken stew, as their own, but
legend has it that the recipe originated with Caesar's chef. Different
variants exist throughout the country; following is one.

Coq au Vin

Serves 4-6.

Ingredients

   * 1 (3 lb, or 1.5 kg) chicken, cut up
   * 1 onion, diced
   * 1 carrot, chopped
   * 3 tbsp flour (wheat, rice)
   * 1/2 tsp salt
   * 1/4 tsp pepper
   * 1/2 lb (200 g) small mushrooms (optional)
   * 1 cup red wine
   * 1 clove garlic, minced
   * 1 tsp basil, chopped and fresh

Directions

Mix flour, salt and pepper. Coat chicken, onion and carrot in flour mixture
and set aside.

SautŽ mushrooms, set aside.

Brown the chicken pieces a few at a time, set aside.

Brown onions and carrots. Put chicken into large casserole on medium-high
heat along with onions, carrots and mushrooms.

Combine wine, garlic, and basil; pour over chicken. Cover the casserole,
cook until chicken is ready (1-1.5 hours), stirring occasionally.

Variations

Nearly all recipes other than those altered for low-fat diets start with
lardons, or their more available substitutes, unsmoked bacon or pancetta.
The lardons are cooked, and the rendered fat used for browning the other
ingredients, and (with the addition of the flour) to form the roux which
thickens the sauce. Generally, a full bottle of red wine is used, and brandy
may be added.

Porcini mushrooms, while not particularly authentic, are good in this dish.

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