Directions For the Coq Au Vin:
Have your butcher (or do it yourself) cut the chickens into pieces. Arrange your oven racks so you can accommodate a baking sheet and a heavy, lidded pot (like a Dutch oven).
Heat the oven to 350 degrees. Pat chicken dry with paper towels. Mix the flour with 1/4 teaspoon of the thyme, 1/2 teaspoon of the marjoram and the garlic salt. Dredge the chicken parts in the flour (discard any leftover flour mixture). Melt the butter in the pot over medium heat then brown the chicken on all sides.
Add the cognac and flame it by lighting it with a long handled match or bbq lighter--be careful not to get burned as the cognac will suddenly flame up for a few seconds. Add the rest of the ingredients, stir, cover and put in the oven.
After 15 minutes, when you put the potatoes into the oven, turn the meat over in the Coq au Vin pot. Continue baking for another 45 minutes, turning over the Coq au Vin once more during that time so the meat is braised in the juices evenly.
Directions For the Roasted Potatoes:
Peel the potatoes if you want a more French presentation, or leave the skins on for the vitamins and mineral nutrition. Spray with olive oil and sprinkle with the parsley and rosemary. Place on an oiled baking sheet and put in the oven 15 minutes after the Coq au Vin went into the oven. Turn over once halfway through the baking time.
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