RCP: Coq Au Vin
Posted: Thu Aug 31, 2006 9:59 am
COQ AU VIN:
3-4 lb Chicken disjointed
¼ lb Salt Pork rind removed and cut into lardons
5 T Olive oil
1 T Unsalted butter
Salt & Pepper
¼ C Brandy
Bottle of red wine (preferably Pinot Noir or Beaujolais)
2 C Beef or chicken stock
1 T Tomato paste
½ tsp Mashed garlic
¼ tsp Thyme
¼ tsp Penzeys Bay leaf seasoning (or Bay leaf)
½ lb Frozen small white onions thawed
½ lb Mushrooms caps only quartered
1 T Arrowroot
3 T Port
Simmer lardoons in water to cover for 10 minutes, drain, rinse in cold water, and dry. Sauté them in a 4 quart Dutch oven with two tablespoons olive oil. When they lightly brown, remove them to a side dish. Dry the onions on paper towel, and in a separate skillet salt them and brown them in two tablespoons of olive oil; simmering until time to add to pot. Wash and dry chicken pieces and brown them in the pot on all sides. Season with salt and pepper, and return all pieces with lardoons to pot, cover and cook slowly for 10 minutes turning chicken once. Uncover, ignite brandy, and pour over chicken. When flames go out pour wine into pot; whisk tomato paste, garlic, and herbs into stock and add to the chicken. Cover and simmer for 20 minutes. Add onions to chicken recover and simmer 15 more minutes. Meanwhile, sauté the mushrooms in skillet in one tablespoon each butter and olive oil. Add to chicken, recover and simmer another 15 minutes. Remove all meat and vegetables to a warm platter (200 degree oven). Boil fluids down to two and one fourth cups. Combine arrowroot and Port, and add to fluid to thicken. Pour some of sauce over meat and vegetables, and serve the rest in a gravy boat.
3-4 lb Chicken disjointed
¼ lb Salt Pork rind removed and cut into lardons
5 T Olive oil
1 T Unsalted butter
Salt & Pepper
¼ C Brandy
Bottle of red wine (preferably Pinot Noir or Beaujolais)
2 C Beef or chicken stock
1 T Tomato paste
½ tsp Mashed garlic
¼ tsp Thyme
¼ tsp Penzeys Bay leaf seasoning (or Bay leaf)
½ lb Frozen small white onions thawed
½ lb Mushrooms caps only quartered
1 T Arrowroot
3 T Port
Simmer lardoons in water to cover for 10 minutes, drain, rinse in cold water, and dry. Sauté them in a 4 quart Dutch oven with two tablespoons olive oil. When they lightly brown, remove them to a side dish. Dry the onions on paper towel, and in a separate skillet salt them and brown them in two tablespoons of olive oil; simmering until time to add to pot. Wash and dry chicken pieces and brown them in the pot on all sides. Season with salt and pepper, and return all pieces with lardoons to pot, cover and cook slowly for 10 minutes turning chicken once. Uncover, ignite brandy, and pour over chicken. When flames go out pour wine into pot; whisk tomato paste, garlic, and herbs into stock and add to the chicken. Cover and simmer for 20 minutes. Add onions to chicken recover and simmer 15 more minutes. Meanwhile, sauté the mushrooms in skillet in one tablespoon each butter and olive oil. Add to chicken, recover and simmer another 15 minutes. Remove all meat and vegetables to a warm platter (200 degree oven). Boil fluids down to two and one fourth cups. Combine arrowroot and Port, and add to fluid to thicken. Pour some of sauce over meat and vegetables, and serve the rest in a gravy boat.