2 tablespoons of butter or margarine
100g of pork tenderloin, cut into cubes
10 small onions, peeled
8 chicken thighs (front legs)
2 cloves of garlic, minced
3 sprigs of thyme
1/2 teaspoon of rosemary
1/4 cup of cognac
2 cups of red wine
2 tablespoons of all-purpose flour
2 tablespoons of butter or margarine
100g of pork tenderloin, cut into cubes
10 small onions, peeled
8 chicken thighs (front legs)
2 cloves of garlic, minced
3 sprigs of thyme
1/2 teaspoon of rosemary
1/4 cup of cognac
2 cups of red wine
2 tablespoons of all-purpose flour
Drench the butter or margarine in a pan and fry the pork and onions until golden brown
Add the chicken, garlic, thyme, and rosemary to the pan
Cook over low heat, covered, stirring occasionally
Strain the broth and reserve it
Pour the cognac into a conch shell, ignite it, and let it burn in the pan for a while
When the flame dies out, add the reserved broth and wine to the pan
Bring to a simmer
Cook over low heat, scraping the bottom of the pan until the chicken is tender
Add the flour dissolved in a little water to the pan
Stir constantly until the sauce thickens
Serve immediately or freeze according to instructions
This serves 4 people
To freeze, place the Coq au Vin in a plastic container with lid, leaving 2 cm for expansion
Place the container on a tray filled with ice and water to expedite cooling
Label it, seal the container tightly, and put it in the freezer
To defrost, remove from the freezer and keep in the refrigerator overnight or at room temperature for 4-5 hours
Cook over low heat
For perfectly cooked onions that don't break apart during reheating, freeze them separately with open freezing
Place them in an airtight container and refrigerate or re-freeze when needed
To defrost, keep at room temperature for 1 day or overnight in the refrigerator
Add to the pan with the Coq au Vin when still warm.
