Coq au Madiran from Memories of Gascony by Pierre Koffmann
Season the cockerel pieces and roll in flour. Heat the fat in a large flameproof casserole and seal the cockerel on all sides, then add the bacon and fry for 5 minutes. Pour off the fat and add the...
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Ingredients
- 1 cockerel or roasting chicken, cut into 6 pieces
- 100 g/4 oz plain flour
- 1 l/1¾ pt red madiran wine
- 4 garlic cloves, crushed
- 100 g/4 oz duck fat
- 100 g/4 oz bacon, diced
- 100 g/4 oz mushrooms
- 1 bouquet garni
- salt
- freshly ground pepper
- 75 g/3 oz button onions
- 1 chicken liver
- 25 ml/1 fl oz armagnac
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