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HEARTY COQ AU VIN Recipe | |
French Chicken | |
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Ingredients:
For Croutons:4 slices French bread 4 teaspoons olive oil 1 clove garlic, halved For Coq au Vin: 2-2 1/2 pounds meaty chicken pieces (breasts, thighs, and drumsticks) 1 tablespoon margarine or butter 1 tablespoon cooking oil Salt Pepper 1 1/2 cups fresh mushrooms, cut into quarters 12 pearl onions, peeled 2 slices bacon, cut up 2 cloves garlic, minced 2 tablespoons all-purpose flour 1 cup chicken broth 1 cup dry red wine 2 tablespoons tomato paste 1 tomato, peeled, seeded, and chopped 1 tablespoon snipped fresh parsley 1 tablespoon snipped fresh tarragon or 1 teaspoon dried tarragon, crushed 1 bay leaf 2 tablespoons snipped fresh parsley
Directions:
FOR CROUTONS: Lightly brush both sides of French bread slices with olive oil. Rub with cut side of garlic clove. Cut bread slices into 3/4-1-inch pieces. Place the bread cubes in a shallow baking pan. Bake in a preheated 3000 oven for about 15 minutes or till crisp, stirring once. Set 1 cup of the croutons aside till serving time. Cover and store remaining croutons for another use.FOR COQ AU VIN: Skin chicken, if desired. Rinse chicken; pat dry. In a Dutch oven brown chicken pieces on all sides in hot margarine or butter and oil. Remove chicken from Dutch oven; sprinkle with salt and pepper. In the same Dutch oven cook mushrooms, onions, bacon, and garlic till tender. Drain off fat, reserving 2 tablespoons in Dutch oven. Stir flour into reserved fat and cook for 1 minute. Add chicken broth, wine, tomato paste, chopped tomato, 1 tablespoon parsley, tarragon, and bay leaf. Return chicken pieces to Dutch oven; bring to boiling. Cover and bake in a preheated 350 degrees oven for 45 minutes. Remove bay leaf. If necessary, skim off excess fat. Top each serving with some of the croutons and 2 tablespoons snipped parsley. Makes 4 servings. Reprinted by permission of Weldon Owen. All rights reserved. | |