• 5/29 Coq au vin Day - 4

    From Dave Drum@1:3634/12 to All on Fri May 27 14:39:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Coq Au Vin
    Categories: Poultry, Pork, Wine, Vegetables, Herbs
    Yield: 6 servings

    8 oz Sliced bacon
    4 lb Chicken leg quarters;
    - trimmed
    20 Peeled pearl onions
    +=OR=+
    1 lg Yellow onion; sliced
    6 cl Garlic; peeled
    Salt & fresh ground pepper
    2 c Chicken stock
    2 c Red wine
    2 Bay leaves
    2 Fresh thyme sprigs
    2 Fresh parsley sprigs
    8 oz White mushrooms; trimmed,
    - sliced or quartered
    2 tb Butter
    Chopped fresh parsley;
    - garnish

    BLANCH THE BACON: To remove some of its saltiness, drop
    the bacon into a saucepan with enough cold water to
    cover it by a couple of inches. Bring to a boil, simmer
    for 5 minutes, then drain. Rinse in cold water, pat dry
    with paper towels. Cut the bacon into 1 inch by 1/4-inch
    pieces.

    BROWN THE BACON: Heat a Dutch oven large enough to hold
    the chicken on medium-high heat. Add the bacon pieces
    and cook them until browned. Use a slotted spoon to
    remove the cooked bacon and set aside.

    BROWN THE CHICKEN AND ONIONS: Keep the bacon fat in the
    pan. Pat the chicken dry with paper towels and season
    all sides with salt and pepper.

    Working in batches if necessary, add the chicken, skin
    side down, to the hot pan. Brown the chicken well on all
    sides, about 10 minutes.

    Add the onions and garlic and cook a few minutes more.
    Spoon off any excess fat from the pot.

    ADD CHICKEN STOCK, WINE, HERBS, BACON, THEN SIMMER: Add
    the chicken stock, wine, and herbs. Add back the bacon.
    Lower heat to a simmer. Cover and cook for 20 to 25
    minutes, or until chicken is tender and cooked through.

    Remove chicken and onions to a separate platter. Remove
    the bay leaves, herb sprigs, and garlic, and discard.

    MAKE A SAUCE WITH MUSHROOMS: Add mushrooms to the
    remaining liquid and increase the heat to high. Boil
    quickly to reduce the liquid by three fourths until it
    becomes thick and saucy.

    FINISH THE SAUCE AND SERVE THE STEW: Lower the heat,
    then stir in the butter. Return the chicken and onions
    to the pan to reheat and coat with the sauce. Add more
    salt and pepper to taste. Garnish with parsley and serve
    with potatoes, or over egg noodles.

    By Elise Bauer

    RECIPE FROM: https://www.simplyrecipes.com

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