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| Title: | How to Make them Goodies |
| Notice: | Please Don't Start New Notes for Old Topics! Check 5.* |
| Moderator: | FUTURE::DDESMAISONS ec.com::winalski |
|
| Created: | Tue Feb 18 1986 |
| Last Modified: | Thu Jun 05 1997 |
| Last Successful Update: | Fri Jun 06 1997 |
| Number of topics: | 4127 |
| Total number of notes: | 31160 |
991.0. "CHICKEN: Coq Au Vin (Chicken in Red Wine)" by WAGON::ANASTASIA (It's in every one of us) Sat Feb 13 1988 16:21
From the Frugal Gourmet Cooks with Wine
"There are a thousand variations on this classic dish. In htis case I
am going to use a beef stock along with the wine. In this way we will
come close to that dark brown sauce served with the chicke when you
see it in France. The darkness of the dish in France is due to the sue
of chicken blood in the pot. I am just not up to that. You will
understand the variation, I am sure. It is easier than the classic
dish, and therefore frugal." - Jeff Smith
1/2 cup olive oil
2 yellow onions, peeled and sliced (I used whole tiny white onions)
4 garlic cloves, crushed
1 pound mushrooms, sliced
1/4 pound bacon, diced (I had no use for the rest of the package of
bacon so I used two Italian sweet sausages)
2 fryer chickens, 3-4 pounds each, or use 5 pounds breasts, thighs,
and legs (We don't like bones, so I used boneless chicken breasts)
2 cups Basic Brown Stock (recipe in first reply to this note, but I
used canned stock)
2 cups dry red wine, such as Burgandy
2 bay leaves
1 tsp whole thyme
salt and pepper to taste
1/2 cup minced parsley
4 tbl brandy
roux: 6 tbl flour cooked in 6 tbl butter
Heat a large frying pan and add the olive oil, onions, and garlic and
saute until they are tender. Ad the mushrooms and saute, on high heat,
until the mushrooms are barely tender. Remove from the pan and deglaze
the pan with a little of the red wine. Pour the pan drippings over the
onions and mushrooms and set aside.
In the same pan, saute the bacon until clear. Remove the bacon from
the pan, leaving the fat. Set the bacon aside. Cut the chicken into
serving pieces, reserving the backs and necks for soup stock. In small
batches, brown the chicken in the bacon fat. (It's real important to
make sure that you properly brown the chicken, or you will end up with
purple chicken. The "crust" from browning prevents the chicken from
absorbing the color of the wine. Unfortunately, I learned this the
hard way. It was very distressing to see the chicken turn purple. Mom
saved the day with some Kitchen Bouquet.) Place the chicken and bacon
in a large kettle and add the stock, red wine, bay leaves, thyme,
salt, pepper, parsley, and brandy. Bring to a simmer and cook until
tender, about 1 hour. Add the onions and mushrooms and continue to
simmer while you prepare the roux. Lightly brown the flour in the
melted butter and stir this mixture into the cooked chicken and sauce.
Stir over the heat until the sauce thickens.
Serve the chicken and sauce over noodles or rice pilaf. You might
serve this with Pan-Fried Broccoli (entered in a separate note) and a
green salad.
Wine suggestion: Burgandy or Pinot Noir.
I didn't serve this over noodles or rice pilaf. I served it with
Potatoes Anna and homemade bread to sop up the sauce.
| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 991.1 | Basic Brown Stock | WAGON::ANASTASIA | It's in every one of us | Sat Feb 13 1988 16:37 | 29 |
| Opening a can or two of beef broth is considerably less time
time-consuming than making this.
Bare rendering bones, sawed into 2-inch pieces
Carrots, unpeeled and chopped
Yellow onions, unpeeled and chopped
Celery, chopped
Tell your butcher that you need bare rendering bones. they should not
have nay meet on them so they should be cheap. have the butcher saw
them into 2-inch pieces.
Roast the bones in an uncovered pan at 400 degrees F for 2 hours. Be
careful with this because your oven may be a bit too hot. Watch the
bones, which you want to be brown, not black.
Place the roasted bones in a soup pot and add 1 quart water for each
pound of bones. For 5 pounds of bones, add 1 bunch carrots, 1 head
celery, and 3 yellow onions (the onion peel will give lovely color to the
stock).
Bring to a simmer, uncovered, and cook for 12 hours. You may need to
add water to keep soup to same level. So not salt the stock.
Strain the stock and store it in the refrigerator. Allow the fat to
stay on the top of the soup when you refrigerate it, the fat will seal
the stock and allow you to keepo it for several days.
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| 991.2 | EASY Coq Au Vin Recipe | BIZNIS::ABELOW | | Mon Nov 21 1988 13:02 | 16 |
| I must admit that I didn't catch this episode. However, I have a very
simple recipe for Coq Au Vin that tastes as good as ANY I've had
before. It's incredible how good this simple recipe tastes.
2 pounds chicken (I prefer boneless Breasts)
1 Cup Sherry
1 Cup Thickly sliced mushrooms
2 Medium Yellow Onions Chopped Coarsely
2 Tbsp. Vegetable Oil
1 Can Campbell's Cream of Mushroom Soup
Brown chicken in oil. Drain. Mix cream of mushroom soup and sherry and
add to chicken along with mushrooms and onions. Let simmer for about
45 minutes.
Easy!
|
| 991.3 | Here's my recipe | CALVA::WOLINSKI | uCoder sans Frontieres | Thu Jul 13 1989 10:43 | 43 |
|
Rep .0
There are literally hundreds of recipes for Coq au Vin. It is
basically a chicken stew made with red wine. Here's the one I
use,
1 chicken cut up into serving size pieces
1-2 carrots cut up into slices
1 large onion chopped
1-3 cloves of crushed garlic
1-2 Cups of sliced fresh mushrooms
1 tsp thyme
1/2 tsp basil
The Method,
Take the chicken pieces and toss them lightly in flour and brown
them in a large frying pan or other pan. <You'll need one large
enough to hold everthing.> After browning the chicken remove them
from the pan and then saute the carrots, onions, and garlic until
the onions are traslucent. Put the chicken back in the pan and
then the mushrooms, herbs, and salt and pepper to taste. <I don't
cook with any salt and this recipe really doesn't need it but some
people like to so it's up to you.> Then add enough dry red wine
to just cover the chicken. Remember the golden rule of cooking
with wine, if you wouldn't drink don't cook with it!!! Some recipes
call for half wine and half chicken stock but I like the all wine
version. Bring to the chicken and wine to a boil and reduce the
heat to a simmer. Cover the pan and cook for 30-40 min until the
chicken just starts to fall off the bone. You can also bake it
in a 325f oven if you want. <that's if it's an ovenproof pan ;-)
If the sauce isn't thick enough at the end just thicken it with
alittle corn starch and water. I would serve this with either pasta
or rice and green veggie. Serve a nice Calif. zinfandel or a red
Cotes du Rhone from France.
Bon Appetit
-mike
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