Subj : Coq Au Vin, part 1
To   : All
From : Ben Collver
Date : Thu Mar 21 2024 12:24:40

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Coq Au Vin (Chicken In Red Wine), part 1
 Categories: Chicken, French
      Yield: 6 Servings
 
MMMMM-------------------------COQ AU VIN------------------------------
      3 oz Bacon; up to 4 oz
      1    Casserole dish (11"); heavy,
           -fireproof
      2 tb Butter
  2 1/2 lb Frying chicken; up to 3 lb,
           -cut up
    1/2 ts Salt
    1/8 ts Pepper
    1/4 c  Cognac
      3 c  Young; full-bodied red wine
           -such as Burgundy,
           -Beaujolais, Cotes du Rhone,
           -or Chianti
      1 c  Brown chicken stock; brown
           -stock, or canned beef
           -bouillon, up to 2 c
    1/2 tb Tomato paste
      2 cl Garlic; mashed
    1/4 ts Thyme
      1    Bay leaf
     12    Onions; up to 24, 1"
           -diameter, brown-braised,
           -(recipe follows)
    1/2 lb Mushrooms; sautéed, (recipe
           -follows)
           Salt and pepper
      3 tb Flour
      2 tb Butter; softened
           Fresh parsley sprigs

MMMMM----------------OIGNONS GLACéS A BRUN, (BRO---------------------
  1 1/2 tb Butter
  1 1/2 tb Oil
      9    Enameled skillet; up to 10"
    1/2 c  Brown stock; canned beef
           -bouillon, dry white wine,
           -red wine, or water
           Salt and pepper; to taste
      1 md Herb Bouquet; tied in
           -cheesecloth

MMMMM------------------------HERB BOUQUET-----------------------------
      3    Parsley springs
    1/2    Bay leaf
    1/4 ts Thyme

MMMMM----------------CHAMPIGNONS SAUTéS AU BUERR---------------------
      1    " Enameled skillet
      2 tb Butter
      1 tb Oil
    1/2 lb Fresh mushrooms; washed;
           -well dried, left whole if
           -small, sliced or quartered
           -if large
      1 tb Shallots or green onions; up
           -to 2 tb, minced, (optional)
           Salt and pepper
 
  Coq Au Vin:
  
  Remove the rind of and cut the bacon into lardons (rectangles 1/4"
  across and 1" long). Simmer for 10 minutes in 2 qt of water. Rinse in
  cold water. Dry. (Deb's note: As noted, I'd totally skip this step
  next time.)
  
  Sauté the bacon slowly in hot butter until it is very lightly
  browned. Remove to a side dish.
  
  Dry the chicken thoroughly. Brown it in the hot fat in the casserole.
  
  Season the chicken. Return the bacon to the casserole with the
  chicken. Cover and cook slowly for 10 minutes, turning the chicken
  once.
  
  Uncover, and pour in the cognac. Averting your face, ignite the
  cognac with a lighted match. Shake the casserole back and forth for
  several seconds until the flames subside.
  
  Pour the wine into the casserole. Add just enough stock or bouillon to
  cover the chicken. Stir in the tomato paste, garlic and herbs. Bring
  to the simmer. Cover and simmer slowly for 25 to 30 minutes, or until
  the chicken is tender and its juices run a clear yellow when the meat
  is pricked with a fork. Remove the chicken to a side dish.
  
  While the chicken is cooking, prepare the onions and mushrooms (recipe
  follows).
  
  Simmer the chicken cooking liquid in the casserole for a minute or
  two, skimming off the fat. Then raise the heat and boil rapidly,
  reducing the liquid to about 2-1/4 cups. Correct seasoning. Remove
  from heat and discard bay leaf.
  
  continued in part 2
 
MMMMM

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