jglass
New member
Coq au Vin
P R E P 30 minutes C O O K 1 hour 45 minutes MA K E S 8 main-dish servings
2 slices bacon (about 2 ounces),
chopped
2 tablespoons olive oil
3 medium carrots, cut into 1⁄4-inch
dice
2 medium stalks celery, cut into
1⁄4-inch dice
1 bag (16 ounces) frozen pearl
onions, thawed
10 ounces large mushrooms, each
cut into quarters
2 garlic cloves, minced
2 chickens (about 4 pounds each),
each cut into 8 pieces, skin
removed
3 tablespoons tomato paste
2 strips (3" by 1" each) fresh orange
peel
3 tablespoons brandy
13⁄4 cups dry red wine
1 cup chicken broth
3⁄4 teaspoon salt
1⁄4 teaspoon coarsely ground black
pepper
1⁄4 teaspoon dried thyme
1 bay leaf
2 tablespoons all-purpose flour
3 tablespoons cold water
1. In 8-quart Dutch oven, cook bacon over medium heat until browned.
With slotted spoon, transfer bacon to paper towels to drain. Pour off bacon
fat from Dutch oven; reserve.
2. In same Dutch oven, heat 1 teaspoon bacon fat and 2 teaspoons oil
until hot. Add carrots, celery, and pearl onions and cook, stirring occasionally,
20 minutes or until vegetables are tender and golden. Transfer
vegetables to medium bowl.
3. In same Dutch oven, heat 2 teaspoons bacon fat and 1 teaspoon oil over
medium-high heat until hot. Add mushrooms and cook 8 minutes or
until tender and browned. Add garlic and cook 1 minute, stirring. Transfer
mushrooms and garlic to bowl with other vegetables.
4. Add remaining 1 tablespoon oil to Dutch oven; add half of chicken
pieces and cook over medium-high heat until browned; transfer to large
bowl. Repeat with remaining chicken pieces.
5. Reduce heat to medium; add tomato paste and orange peel, and cook
30 seconds, stirring. (Tomato paste will stick to bottom of pan and darken,
helping to intensify the flavor of the broth.) Add brandy and cook 30 seconds,
stirring.
6. Return chicken pieces and vegetables to Dutch oven.Add wine, chicken
broth, salt, pepper, thyme, and bay leaf; heat to boiling over high heat.
Reduce heat to low; cover and simmer 30 minutes or until juices run clear
when thickest part of chicken is pierced with tip of knife.
7. Meanwhile, in cup, with fork, mix flour with cold water until blended;
set aside.
8. Transfer chicken to warm serving bowl.With slotted spoon, transfer
vegetables to same bowl; cover and keep warm.
9. Slowly whisk flour mixture into broth in Dutch oven; heat until mixture
boils and thickens slightly, stirring frequently. Spoon broth over chicken
and vegetables in bowl. Discard bay leaf. Sprinkle with reserved bacon
before serving.
P R E P 30 minutes C O O K 1 hour 45 minutes MA K E S 8 main-dish servings
2 slices bacon (about 2 ounces),
chopped
2 tablespoons olive oil
3 medium carrots, cut into 1⁄4-inch
dice
2 medium stalks celery, cut into
1⁄4-inch dice
1 bag (16 ounces) frozen pearl
onions, thawed
10 ounces large mushrooms, each
cut into quarters
2 garlic cloves, minced
2 chickens (about 4 pounds each),
each cut into 8 pieces, skin
removed
3 tablespoons tomato paste
2 strips (3" by 1" each) fresh orange
peel
3 tablespoons brandy
13⁄4 cups dry red wine
1 cup chicken broth
3⁄4 teaspoon salt
1⁄4 teaspoon coarsely ground black
pepper
1⁄4 teaspoon dried thyme
1 bay leaf
2 tablespoons all-purpose flour
3 tablespoons cold water
1. In 8-quart Dutch oven, cook bacon over medium heat until browned.
With slotted spoon, transfer bacon to paper towels to drain. Pour off bacon
fat from Dutch oven; reserve.
2. In same Dutch oven, heat 1 teaspoon bacon fat and 2 teaspoons oil
until hot. Add carrots, celery, and pearl onions and cook, stirring occasionally,
20 minutes or until vegetables are tender and golden. Transfer
vegetables to medium bowl.
3. In same Dutch oven, heat 2 teaspoons bacon fat and 1 teaspoon oil over
medium-high heat until hot. Add mushrooms and cook 8 minutes or
until tender and browned. Add garlic and cook 1 minute, stirring. Transfer
mushrooms and garlic to bowl with other vegetables.
4. Add remaining 1 tablespoon oil to Dutch oven; add half of chicken
pieces and cook over medium-high heat until browned; transfer to large
bowl. Repeat with remaining chicken pieces.
5. Reduce heat to medium; add tomato paste and orange peel, and cook
30 seconds, stirring. (Tomato paste will stick to bottom of pan and darken,
helping to intensify the flavor of the broth.) Add brandy and cook 30 seconds,
stirring.
6. Return chicken pieces and vegetables to Dutch oven.Add wine, chicken
broth, salt, pepper, thyme, and bay leaf; heat to boiling over high heat.
Reduce heat to low; cover and simmer 30 minutes or until juices run clear
when thickest part of chicken is pierced with tip of knife.
7. Meanwhile, in cup, with fork, mix flour with cold water until blended;
set aside.
8. Transfer chicken to warm serving bowl.With slotted spoon, transfer
vegetables to same bowl; cover and keep warm.
9. Slowly whisk flour mixture into broth in Dutch oven; heat until mixture
boils and thickens slightly, stirring frequently. Spoon broth over chicken
and vegetables in bowl. Discard bay leaf. Sprinkle with reserved bacon
before serving.