Uncle Bob's Coq Au Vin (adapted from French Country Favorites pamphlet)

Uncle Bob says: I double the red wine or use a whole bottle. The wine, of course, should always be something you would drink and enjoy, ie, not cheap swill. The fun part is igniting the brandy before putting it in the oven. I look for a nice smoky ham and probably increase the amount. Cool thing about this country cooking is that it’s very forgiving and easy to adjust to your taste and needs. The other tweak I made is I don’t purée the veggies - just leave everything whole.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

(per Max's chef friend in France -- marinate chicken overnight in red wine)

Step 2

Generously salt & pepper the chicken. Heat butter in a large heavy frying pan. Brown the chicken in butter, removing as it browns to a 3.5 - 4 qt casserole dish.

Step 3

When all the chicken is browned, lightly brown the mushrooms, ham strips, & small whole onions.

Step 4

Add mushroom mixture to casserole.

Step 5

In same frying pan, cook carrots, chopped onions and garlic until soft. Add bay leaf, thyme, parsley, and wine.

Step 6

Then simmer, uncovered, about 30 mins until vegetables are very tender.

Step 7

Add bay leaf to casserole.

Step 8

Puree vegetables in blender & pour vegetable liquid over casserole OR Add vegetables to casserole.

Step 9

Warm brandy slightly in a small pan. Ignite & pour it flaming over the chicken in the casserole.

Step 10

Cover casserole & bake in a 350 oven for 1 - 1.5 hours, stirring once or twice to mix vegetables in with the chicken, until chicken and onions are tender.

Step 11

Sprinkle with parsley to serve.

Step 12

Accompany with boiled or baked small potatoes (if none are in the casserole), crusty bread and salad.

Step 13

If desired, combine all ingredients in casserole as above & refrigerate overnight. Bake 2 hours.