• 5/29 Coq au Vin Day - 1

    From Dave Drum@1:3634/12 to All on Friday, May 27, 2022 14:35:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Coq Au Vin Telegraph
    Categories: Poultry, Wine, Vegetables
    Yield: 6 Servings

    7 lb Chicken
    750 ml Bottle good red wine
    2 Bay Leaves
    2 Sprigs fresh thyme
    2 cl Garlic; Crushed
    6 oz Streaky bacon
    Olive Oil
    1 tb Butter

    MMMMM---------------------------STOCK--------------------------------
    Chicken Carcass
    Wing Tips
    1 Leek Top
    1 lg Carrot
    1 Rib celery
    Few peppercorns
    2 tb Olive oil

    MMMMM--------------------------MARINADE-------------------------------
    1 lg Leek; cleaned, sliced
    2 Carrots; peeled, sliced
    2 Shallots; sliced
    Salt And Pepper
    Olive Oil

    MMMMM-------------------------TO FINISH------------------------------
    4 oz Tiny button mushrooms
    4 oz Small Onions
    1 tb Butter
    1 tb Flour
    4 sl White bread
    1 cl Garlic
    Olive oil; for frying
    2 tb Parsley; fine chopped

    A cast-iron casserole dish is ideal for this recipe.
    Alternatively, use a heavy frying-pan, transferring to a
    casserole dish at the appropriate time.

    Start by making the stock. drop about 2 tablespoons of olive
    oil into a large, heavy pan fry the roughly chopped chicken
    carcass and the stock vegetables until they take on a good
    colour.

    Once everything is golden brown, pour on about 1
    litre/2pints of water and bring to the boil. Simmer for 30 -
    40 minutes, then strain and discard the solids. Reduce the
    stock by rapid boiling to give 250 ml/1/2 pint. Allow to
    cool.

    Cut the chicken into eight pieces and arrange in a shallow
    dish. Prepare the marinade vegetables. Mix the cooled wine
    and stock together, add the marinade vegetables and pour
    over the chicken. Cover and leave overnight.

    The following day lift the chicken pieces from the marinade
    and pat dry.

    Cut the bacon into lardons. In a heavy lidded casserole
    dish, melt the butter with 2 tablespoons of oil and cook
    half the lardons until the fat runs.

    Fry the chicken pieces, a few at a time, until they are
    golden brown on all sides. Take your time as this frying
    gives the dish a more intense flavour.

    When all the chicken is browned, return all the pieces to
    the casserole dish. Pour the marinade and vegetables over it
    and bring everything to the boil. Cover with a tight fitting
    lid.

    Either simmer over a low heat for 90 minutes or place the
    covered dish in a preheated oven 160ºC/325ºF/gas mark 3 for
    the same length of time.

    Meanwhile, peel the tiny onions, and cook the remaining
    lardons in a heavy frying pan until the fat runs, then add
    the onions and cook until they begin to colour.

    Wipe the mushrooms.

    Once the chicken is tender, remove the pieces form the sauce
    and keep warm. Strain the sauce, pressing hard on the
    vegetables. Now wipe out the dish and pour back the strained
    marinade, then add the lardons, onions, and mushrooms.
    Simmer for 5 minutes.

    Using a palate knife, knead together the butter and flour
    until you have a smooth paste.

    Drop pieces of this into the sauce, whisking gently until
    the sauce thickens. Taste and correct the seasoning. Replace
    the chicken and simmer for 3 to 4 minutes. Cut the bread
    into croutons and fry in olive oil until golden. Rub with
    garlic and sprinkle with chopped parsley.

    Serve the chicken with croutons and creamy mashed potatoes.

    Recipe By Thane Price; Weekend Telegraph, London
    Sat. Oct 12, 1996

    From: http://www.recipesource.com

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