James Beard's Coq Au Vin
6 tablespoons butter
1 teaspoon salt
1/4 cup Cognac
1 bottle dry red wine, as needed
Melt 3 tablespoons butter in a large, heavy skillet and brown the chicken over medium-high heat, about 5 minutes on each side. Sprinkle with salt and pepper. Drain off the butter, pour the Cognac over the chicken, and flambé. Add enough wine to just cover the chicken, then add the bouquet garni. Cover the pan and simmer for 30 minutes, or until tender. Test the pieces of white meat first, and if done, transfer to a warm platter while the dark meat continues to cook. Remove the bouquet garni.