Subj : 5/29 Coq au vin Day - 4
To   : All
From : Dave Drum
Date : Fri May 27 2022 14:39:00

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
  
  Uncle Dirty Dave's Archives
 
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.... When life gives you plagues, make fried locusts
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