Coq au Vin

Coq Au Vin   2 each Chicken, 2.8 to 3 lbs each as needed Flour to taste Salt to taste Pepper 1 fl. oz Butter, clarified 4 fl. oz Brandy 1 each Bouqet garni 6 each Garlic Cloves, peeled and crushed 24 fl. oz. Red Wine 16 fl. oz. Chicken Stock 4 ounces Bacon lardons 18 each Pearl onions, peeled 10 each Mushrooms, medium, quartered as needed Beurre manie   Servings/Yield: 8 servings | 16

1.Cut each chicken into eight piecesand dredge in flourseasoned with salt and pepper. 2.Heat the clarified butter in a 12-inch braiser; brownthe chicken in two or three batches. 3.Addthe brandy and ignite. When theflame dies, add the bouquet garni, garlic, wine and stock. Bring to a boil, then reduce to a simmer. 4.Cover the pan and simmer untl the chicken is tender, approximately 40 minutes. 5.In a separate pan, saute the bacon until the fat begins to render. Add the onions and saute until they begin to brown. Cook thebacon and conions covered, over low heat, until the onions are tender; Add the mushrooms and cook them until tender. 6.Remove the chicken from the pan and adjust the sauce's consistency with the beurre manie. Strain the sauce through a china cap and adjust the seasonings. 7.Spoon the bacon, onions and mushrooms onto a serviing latter, place the chicken over them and ladle the sauce over the finished dish.   Source Chef Jeff : On Cooking