Subj : 5/29 Nat Coq au Vin Day
To   : All
From : Dave Drum
Date : Wed May 28 2025 17:50:24

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Coq Au Cidre
 Categories: Poultry, Pork, Booze, Fruits, Vegetables
      Yield: 4 Servings
 
      1 oz Slab bacon; in 1/2" dice
      1 tb Peanut oil
  3 1/2 lb Chicken; in 8 pieces, skin
           - and fat removed
           Salt & pepper
      4 lg Onions; thin sliced
      1 cl Garlic; fine chopped
  2 3/4 c  Hard or sparkling dry apple
           - cider
    1/3 c  Calvados or brandy
      8    Pitted prunes

MMMMM-----------------------BOUQUET GARNI----------------------------
      6    Sprigs parsley
      4    Sprigs fresh thyme
           +=OR=+
    1/2 ts Dried thyme leaves
      2    Bay leaves
 
  Tie bouquet garni together with kitchen string, or in a
  cheesecloth bag.
  
  Preheat oven to 325ºF/160ºC.
  
  In a deep ovenproof skillet with a lid, brown bacon over
  medium-high heat, about 3 minutes, and transfer to paper
  towels to drain. Pour off any fat in the pan. Add 1/2 tb.
  of the peanut oil to the pan and brown chicken over high
  heat, about 3 minutes per side. Transfer the chicken to a
  plate, season with salt and pepper and set aside.
  
  Add the remaining 1/2 tb. oil to the pan, reduce heat to
  low and add onions. Cook, stirring occasionally, until the
  onions are very tender and golden, about 25 minutes. Stir
  in garlic and cook for 1 minute.
  
  Pour in cider and calvados or brandy and bring to a boil.
  Add prunes, bouquet garni, and the reserved bacon and
  chicken. Cover and bake until the chicken is very tender
  and no longer pink inside, 45 minutes to 1 hour. Remove
  the bouquet garni. Taste and adjust seasonings before
  serving.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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