Coq Au Vin (chicken In Wine) #1 Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
JUDI M. PHELPS, BNVX05A
Bouquet garni*,
3 1/2 lbs: Chicken, cut up in pieces
1/2 tsp: Salt, optional
6 slice: Bacon, diced in large
Piece,
1/8 tsp: Pepper,
4 tbsp: Butter or margarine,
16: White boiling onions --,
Small,
1: Onion, chopped
1/2 lbs: Fresh mushrooms --,
Quartered,
2: Shallots, minced
If large or halved if small,
3: Garlic cloves, minced
2 tbsp: Brandy,
2 cup: Rich chicken stock,
1 tbsp: Flour,
2 cup: Dry red wine, good
Quality,
Directions:
*Bouquet garni - place 1/2 celery stalk cut in half, 2 parsley
sprigs, 1 bay leaf, 1 thyme sprig or 1/4 tsp. dried thyme, and 1 leak
or green onion in a cheesecloth tie with a string to make a small bag.
In a 5-quart dutch oven cook bacon on medium heat. Remove bacon bits
with a slotted spoon and set aside. Add butter to pan; then add
chicken pieces and brown lightly on all sides. Add shallots, garlic,
chopped onions, reserved bacon, wine, chicken stock, bouquet garni,
salt (optional), pepper, and boiling onions. Bring to a boil, lower
heat, cover and simmer about 15 minutes. Add mushrooms and brandy.
Cook until tender about another 30-35 minutes.
To serve, remove chicken, onions, and mushrooms to a heated platter
with slotted spoon. Remove and discard bouquet garni. Thicken liquid
by mixing 1 tabl. flour with 1 tabl. water. Stir into liquid in pan
and simmer for a few minutes until slightly thickened. Spoon some
sauce over chicken and serve. SOURCE: Personal family recipe.
Converted by MMCONV vers. 1.00
Recipe By :
From: Date:
Source from luhu.jp
sprigs, 1 bay leaf, 1 thyme sprig or 1/4 tsp. dried thyme, and 1 leak
or green onion in a cheesecloth tie with a string to make a small bag.
In a 5-quart dutch oven cook bacon on medium heat. Remove bacon bits
with a slotted spoon and set aside. Add butter to pan; then add
chicken pieces and brown lightly on all sides. Add shallots, garlic,
chopped onions, reserved bacon, wine, chicken stock, bouquet garni,
salt (optional), pepper, and boiling onions. Bring to a boil, lower
heat, cover and simmer about 15 minutes. Add mushrooms and brandy.
Cook until tender about another 30-35 minutes.
To serve, remove chicken, onions, and mushrooms to a heated platter
with slotted spoon. Remove and discard bouquet garni. Thicken liquid
by mixing 1 tabl. flour with 1 tabl. water. Stir into liquid in pan
and simmer for a few minutes until slightly thickened. Spoon some
sauce over chicken and serve. SOURCE: Personal family recipe.
Converted by MMCONV vers. 1.00
Recipe By :
From: Date:
Source from luhu.jp
Tags
Poultry