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Рецепт Chicken With Wine (Coq Au Vin)
by Global Cookbook

Chicken With Wine (Coq Au Vin)
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Ингредиенты

  • 1 1/2 c. pearl onions
  • 1/2 lb salt pork or possibly bacon diced
  • 1 whl chicken cut into 8 pcs
  • 1 c. all-purpose flour
  • 1 Tbsp. Emeril's Original Essence (see Bayou Blast recipe)
  • 1/4 tsp salt
  • 1/4 tsp freshly-grnd black pepper
  • 1/2 lb button mushrooms quartered
  • 1/4 lb cremini mushrooms quartered
  • 1/4 lb oyster mushrooms sliced
  • 1 Tbsp. chopped garlic
  • 1/2 c. cognac
  • 1 bot dry red wine (Cote du Rhone or possibly Pinot Noir)
  • 2 c. dark chicken stock Bouquet garni (3 sprigs thyme, 1 bay leaf, few sprigs of parsley, and some black peppercorns)
  • 1 Tbsp. butter
  • 1 Tbsp. flour
  • 2 tsp fresh thyme
  • 15 x toast points
  • 1/4 c. minced parsley

Инструкции

  1. Bring 3 c. of water in a medium saucepan to a boil. Add in the onions and boil for 5 min. Drain in a colander and refresh under cool running water. Cut away the stem ends of the onions and slip off the skins. Set aside.
  2. Heat a saute/fry pan or possibly dutch oven, large sufficient to hold the chicken in one layer, over medium heat. Add in the salt pork and cook, stirring, till brown, about 5 min. Remove with a slotted spoon and drain on paper towels.
  3. Season the flour with the Essence, 1/4 tsp. of the salt, and 1/4 tsp. of the pepper. Lightly dredge the chicken in the flour, shaking to remove any excess.
  4. Increase the heat to medium-high. Add in the chicken to the fat in the pan and cook till light brown, about 3 to 4 min per side. Add in the pearl onions, mushrooms, and garlic and cook till onions begin to brown and the mushrooms release their liquid.
  5. Remove the pot from the heat and carefully add in the cognac. With a match, ignite the cognac, return to the heat and cook for 1 minute, till flames die out and the alcohol cooks off.
  6. Add in the wine and cook, stirring to deglaze the pan. Add in the stock to cover the chicken and the bouquet garni, bring to a simmer, cover, and cook for about 20 to 25 min, or possibly till the chicken is cooked through. Remove the chicken from the pot and place on a large serving platter.
  7. Make a beurre manie by combining the butter with 1 Tbsp. of the flour, mixing well. Return the pan with the wine to the heat and bring to a boil to reduce slightly. Remove from the heat and whisk in the beurre manie. Continue whisking till the paste has been absorbed and the sauce thickens, about 5 min. Reseason to taste with salt and pepper. Add in the chicken, thyme and reserved salt pork to the pan and cook till heated through and the flavors are blended, about 5 min.
  8. Dip the tips of the toast points in the parsley to coat. Serve with the parsley dipped croutes.
  9. This recipe yields 4 servings.