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Coq au Vin (Chicken Braised with Red Wine and Mushrooms)
Makes 4-6 servings
3 ounces pancetta (in a chunk) 2 tablespoons unsalted butter
1 3+-pound frying chicken, cut into 8 pieces
1/2 teaspoon sea salt
2/8 teaspoon freshly ground black pepper
3/4 cup Cognac 3 cups full bodied red wine (such as cup tes
du Rh ne) 1 to 2 cups brown chicken stock or brown stock
4/2 tablespoon tomato paste 2 cloves garlic, mashed 1 bay
leaf
5/4 teaspoon dried thyme
12-24 brown braised pearl onions
6/2 pound mushrooms, sauteed 3 tablespoons each flour and
softened unsalted butter sea salt and freshly ground
pepper to taste sprigs of fresh parsley
Remove the rind and cut pancetta into lardons (rectangles
1/4" x 1"). Simmer for 10 minutes in 2 quarts of water.
Rinse in cold water. Dry. Saute pancetta slowly in hot
butter until lightly browned. Remove to a side dish. Dry the
chicken thoroughly. Brown it in the hot fat. Season the
chicken with salt and pepper. Return pancetta to the pan.
Cover and cook slowly for 10 minutes, turning the chicken
once. Uncover and pour in the Cognac. Avert your face and
ignite the Cognac. Shake the pan until the flames subside.
Add the wine and stock to just cover the chicken.. Stir in
tomato paste, garlic, herbs. Bring to the simmer. Cover and
simmer slowly for 30 minutes, until tender and juices run
clear when the thigh is pricked with a fork. Remove chicken
to a platter. While chicken is cooking, prepare the onions
and mushrooms. Simmer cooking liquid in the pan for a minute
or 2, skimming off the fat. Raise heat and boil rapidly,
reduce liquid to about 2-1/4 cups. Correct seasoning. Remove
from the heat and discard bay leaf. Blend butter and flour
together into a smooth paste (beurre manie ). Beat paste
into some of the hot liquid with a whisk. Add beurre manie
to the pan. Stir with whisk to blend. Bring to the simmer,
stir for a minute or two. Sauce should be thick enough to
coat a spoon lightly. Arrange chicken in the pan, place the
mushrooms and onions around it and baste with the sauce
Serve Coq au Vin garnished with parsley sprigs.
Wine Tip: Serve the same wine to drink that you used in
the recipe, or if this is a special occasion, you might
want to splurge on a silky Volnay from the same region as
your main dish!
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http://chef2chef.net/news/club/
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Makes 4-6 servings
3 ounces pancetta (in a chunk) 2 tablespoons unsalted butter
1 3+-pound frying chicken, cut into 8 pieces
1/2 teaspoon sea salt
2/8 teaspoon freshly ground black pepper
3/4 cup Cognac 3 cups full bodied red wine (such as cup tes
du Rh ne) 1 to 2 cups brown chicken stock or brown stock
4/2 tablespoon tomato paste 2 cloves garlic, mashed 1 bay
leaf
5/4 teaspoon dried thyme
12-24 brown braised pearl onions
6/2 pound mushrooms, sauteed 3 tablespoons each flour and
softened unsalted butter sea salt and freshly ground
pepper to taste sprigs of fresh parsley
Remove the rind and cut pancetta into lardons (rectangles
1/4" x 1"). Simmer for 10 minutes in 2 quarts of water.
Rinse in cold water. Dry. Saute pancetta slowly in hot
butter until lightly browned. Remove to a side dish. Dry the
chicken thoroughly. Brown it in the hot fat. Season the
chicken with salt and pepper. Return pancetta to the pan.
Cover and cook slowly for 10 minutes, turning the chicken
once. Uncover and pour in the Cognac. Avert your face and
ignite the Cognac. Shake the pan until the flames subside.
Add the wine and stock to just cover the chicken.. Stir in
tomato paste, garlic, herbs. Bring to the simmer. Cover and
simmer slowly for 30 minutes, until tender and juices run
clear when the thigh is pricked with a fork. Remove chicken
to a platter. While chicken is cooking, prepare the onions
and mushrooms. Simmer cooking liquid in the pan for a minute
or 2, skimming off the fat. Raise heat and boil rapidly,
reduce liquid to about 2-1/4 cups. Correct seasoning. Remove
from the heat and discard bay leaf. Blend butter and flour
together into a smooth paste (beurre manie ). Beat paste
into some of the hot liquid with a whisk. Add beurre manie
to the pan. Stir with whisk to blend. Bring to the simmer,
stir for a minute or two. Sauce should be thick enough to
coat a spoon lightly. Arrange chicken in the pan, place the
mushrooms and onions around it and baste with the sauce
Serve Coq au Vin garnished with parsley sprigs.
Wine Tip: Serve the same wine to drink that you used in
the recipe, or if this is a special occasion, you might
want to splurge on a silky Volnay from the same region as
your main dish!
Chef2Chef Recipe Club Member Forum:
http://forums.chef2chef.net ARCHIVE: at:
http://chef2chef.net/news/club/
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/