Coq Au Vin

Our adaptation of Michael Field's Version of the French classic

First make some broth. Make a mirepoix by chopping the onion (just the single one, not the pearl onions), the carrot and the celery finely and sweating them in a little oil in a large pot.  Add two pounds of the thighs, the Bouquet Garni and the two bottles of wine. Bring to a boil and reduce to a simmer. After two hours, remove the chicken and reserve for another use. Reduce the broth to about two cups, seasoning to taste.

Now chop the salt pork into small cubes and render them thoroughly in a hot skillet. Remove the well-browned cubes and reserve them on a couple thicknesses of paper towels. Saute the onions in the fat until they are browned, then put them in a shallow dish to bake in a 350° oven for half an hour.

Meanwhile, season the rest of the thighs to taste and brown them well in the rest of the pork fat. Pour off most of the fat, heat the brandy, pour it into the pan and flame it. Be careful. Remove the chicken and reserve. 

Now add the flour to the fat left in the pan and stir vigorously over medium heat to make a roux. Pour in the two cups of broth that you made in the first step and simmer the sauce until it is rich and thick, stirring it constantly. Add the chicken to the pot and cover. Simmer for half an hour. Add the onions and rendered salt pork and heat gently until everything is warm, checking and adjusting the seasonings.