Subj : 5/29 Coq au Vin Day - 3
To   : All
From : Dave Drum
Date : Fri May 27 2022 14:36:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow Cooker Coq Au Vin
 Categories: Poultry, Vegetables, Herbs, Mushrooms, Wine
      Yield: 4 servings
 
    400 g  (14 oz) shallots; peeled,
           - left whole
      2    Carrots; in chunky pieces
      2    Ribs celery; in 1 cm/1/2"
           - slices
           Salt & fresh ground pepper
    100 g  (3 1/2 oz) smoked, dry-cured
           - lardons
      2 tb Plain flour
      4    Chicken legs quarters; cut
           - in thighs & drumsticks
      1    Fresh bay leaf
           Few sprigs fresh thyme
           +=OR=+
      1 ts Dried thyme
      2 cl Garlic; crushed
      1 tb Tomato purée
    300 ml (1/2 pt) full-bodied red
           - wine
    100 ml (3 1/2 fl oz) good quality
           - chicken stock
    150 g  (5 1/2 oz)crimini mushrooms
 
  Put the shallots, carrots and celery into a slow cooker,
  and season with salt and freshly ground black pepper.
  Fry the lardons in a large frying pan over a low heat
  for 10 minutes until crisp, golden and the fat has run
  from the meat. Remove from the pan and tip most of the
  fat into a heatproof bowl.
  
  Meanwhile, put the flour into a food bag or bowl, season
  with salt and freshly ground pepper, then toss the
  chicken pieces in the flour to coat.
  
  Fry the floured chicken in the residual bacon fat until
  golden-brown, about five minutes each side. Put the
  chicken on top of the vegetables in the slow cooker and
  scatter with the lardons, bay leaf and thyme sprigs.
  
  Add a little more fat to the pan if needed, then add the
  garlic and tomato purée. Cook for a minute, then add the
  wine and bring to the boil for two minutes. Add the
  stock, return to the boil, season with salt and freshly
  ground black pepper, then pour over the meat and
  vegetables. Cover with the lid then cook on low for six
  hours, until the chicken is very tender.
  
  Just before serving, heat a little fat in a frying pan
  and fry the mushrooms over a high heat, until
  golden-brown. Scatter over the chicken and serve.
  
  By Jane Hornby
  
  RECIPE FROM: https://www.bbc.co.uk
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... The northern part of New England is actually Canada.
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