From esteemed NM cookbook author and newspaper columnist Lynn Nusom:

https://www.abebooks.com/books/cooking-with-booze.shtml

To wet your whistle here is a recipe provided by The Tequila Cookbook by
Lynn Nusom and Golden West Publishers:


COQ AU TEQUILA

If you tire of the heavy red wine taste of coq au vin €“ or just want
something different try this method using the tequila which makes for a
lighter taste.

2 medium CHICKENS, cut into serving pieces,
WATER
2 Tbsp. coarse (Kosher) SALT
1 cup all-purpose FLOUR
1 tsp. ground BLACK PEPPER
1 tsp. NEW MEXICO RED CHILE FLAKES or 2 tsp. PAPRIKA
¼ cup plus 3 Tbsp. OLIVE OIL
¼ cup BRANDY
1 can (12 oz.) V8® JUICE
2 cups TEQUILA
1 cup WATER
3 ONIONS, quartered
16 €“ 20 MUSHROOM CAPS

Soak chicken in water to cover with salt for ½ hour. Rinse under cold
running water and pat dry with paper towels. Put flour, pepper and chile
into a paper sack or plastic bag and shake the chicken pieces to coat
them. Heat ½ cup of oil in a heavy Dutch oven and brown the chicken.
Warm brandy, pour it over the chicken and ignite it. When the flame has
died down, add the V8, tequila and water and cook, over medium heat, for
45 minutes until the chicken is tender.

In a frying pan heat remaining oil and sauté onion quarters for 5 €“ 7
minutes,add the mushroom caps and continue cooking until mushrooms are
tender. Arrange cooked chicken on a platter, arrange onions and
mushrooms around it, ladle some of the sauce* over it and serve at once.

* If the sauce is not thick enough to your taste €“ make a roux with 2
Tbsp. of butter and 2 Tbsp. of all-purpose flour, and stir the liquid
from chicken into the roux. Reduce the heat and cook for 3 €“ 4 minutes,
whisking occasionally. Serve over the chicken. Serves 4 -6.

https://www.amazon.com/Lynn-Nusom/e/...10706&sr =1-1