Wednesday, October 20, 2010

recipe for coq au vin

This was so yummy I had to share. The literal translation of "coq au vin" is "rooster with wine." It was considered peasant food, I guess the wine was used to tenderize a tough old bird and make it edible. My only departures from this recipe: I used chicken breast tenderloins, and I did not flambe. My luck I would have caught the house on fire. The bouquet garni is made by tying together a large parsley sprig, 3 sprigs fresh thyme, and 1 bay leaf in a small cheesecloth bag.

The recipe comes from The New Revised and Updated McCall's Cookbook, published 1984, it was a gift to me that I treasure and refer to often.

Coq au Vin

2 (2 to 2 1/2 lb size) fryers, quartered
1/2 lb bacon cut into 1/2 inch pieces
15 small white onions
2 tablespoons butter or margarine
1/4 cup cognac or brandy
4 shallots coarsely chopped
1/2 lb small whole fresh mushrooms, washed
and sliced half inch thick
1 clove garlic, crushed
Bouquet garni
1 1/2 teaspoons salt
1/2 teaspoon coarsely ground pepper
1 teaspoon sugar
1/2 teaspoon ground nutmeg
2 cups dry red wine
1 cup dry white wine

4 slices white bread
14 cup butter
2 tablespoons butter or margarine
3tablespoons all purpose flour
2 tablespoons chopped parsley

1. Wash chicken under cold water, drain, dry on paper towels. In 8 quart Dutche oven, over medum heat saute bacon until crisp, lift out with slotted spoon and drain.

2. In bacon fat, saute onions over medium heat, 5 minutes stirring occasionally lift out, and st aside.

3. Add 2 TB butter or margarine to drippings, heat. Add chicken, brown one third at a time turning with tongs until golden all over about 1/2 hour in all removed chicken as it browns.

4. Return chicken to Dutch oven. In small saucepan, heat cognac. When vapor rises ignite and pour over chicken. Remove chicken.

5. In Dutch oven, add shallots, mushrooms, garlic, bouquet garni, salt, pepper, sugar, and nutmeg, mix well, simmer 5 minutes.

6. Stir in the red and white wines. Return chicken to Dutch oven, bring to boiling, reduce heat, and simmer covered 1/2 hour. Add onions cook 25 minutes longer until chicken and onions are tender. Remove bouquet garni.

7. Make croutes by toasting round pieces of buttered bread in skillet until brown on both sides.

8. In small bowl, mix softened butter with flour, stir into Dutch oven with chicken. Bring to boiling stirring until thickened.

9. Turn out into serving dish. Sprinkle with bacon and chopped parsley, garnish with croutes.

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