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Coq au Vin I (M, TNT)
Source: "La Grande Cuisine Francaise Cacher," by Michel Gottdiener
Serves: 6

1 hen weighting about 4 lbs.
100g (about 3 oz.) smoked duck breast or smoked beef breast
1 marrow bone
2 bunches of pearl onions (should be about 2 cups)
1 tbsp. oil or goose fat
3 tbsp. flour
1 tbsp. sugar
5cc (1 tsp.) Cognac

1 liter (about 2 pints) Bordeaux wine
1 carrot cut in coins
1 big onion
3 cloves inserted to the onion
1 "bouquet garni"
3cc (about 1/2 tsp.) Cognac

Make Marinade:
At least 12 hours before cooking, cut the hen to small pieces and marinade.

Make Stew:
Dice the smoked meat.

Remove hen from the marinade but don't discard the marinade ingredients. Pat dry and roll in 2 tbsp. of flour. Fry in a Dutch oven with a little amount of oil or goose fat. When golden brown, add the smoked meat and the onions.

Group all the onions in a corner and sprinkle with a little sugar. Remove onions from the pot when they reach a nice brown color. Set aside.

Cover the hen with the marinade and add the marrow bone. Add salt, pepper and let cook on low setting about 70 minutes. Allow the juice to reduce under a higher flame about 20 minutes.

Remove the bone.

In a separate bowl mix the marrow with 1 tbsp. of flour into a paste. Add a little amount of the cooking juice, mixing well to avoid lumps. Add this mixture progressively to the Dutch oven, stirring well and watching the thickening of the sauce. Add the glazed onions.

Place the hen on a serving dish, add the sauce on top.

In a small copper pot, heat 5cc of Cognac, light it with a match and pour on the dish.

This traditional French dish is served with steamed potatoes and a fricassee of wild mushrooms.

Posted by Viviane Barzel

Nutritional Info Per Serving: N/A