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Coq Au Vin 07

Coq Au Vin 07 is built on Butter and Olive Oil Or Good Cooking Oil. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 2
• 1

Method (preview)

1. 1

   Before browning the chicken, saute the blanched bacon or salt pork and remove to a side dish, leaving the fat in the pan.

2. 2

   Brown the chicken in the pork fat, adding a little olive oil, if needed.

3. 3

   Then proceed to simmer the chicken in the wine, stock, tomatoes and seasoning as directed in the master recipe.

4. 4

   Strain, degrease, and finish the sauce, also as described.

5. 5

   Strew the braised onions and sauteed mushrooms over the chicken, baste with the sauce, and simmer a few minutes, basting, to rewarm the chicken and to blend flavors.

6. 6

   To blanch bacon or salt pork: drop it into a saucepan of cold water to cover it by 2 to 3 inches, bring it to the boil, and simmer 5 to 8 minutes; the drain, refresh in cold water, and pat dry in paper towels.

7. 7

   Remove to a side dish, leaving the fat in the pan.

8. 8

   Season the chicken lightly with salt and pepper; return it to the pan. Add the browned onions, and the garlic, bay, thyme and tomato.

9. 9

   Pour in the wine and enough stock barely to cover the ingredients.

10. 10

    Bring to the simmer; cover, and simmer slowly 20 minutes, or until the chicken is tender when pressed.

11. 11

    Remove the chicken to a side dish, and spoon surface fat off the cooking juices.

12. 12

    Pour the juices (and onions) into a saucepan and taste very carefully for strength and seasoning.

13. 13

    Boil down rapidly if it needs strength, adding more of the seasonings if you think them necessary.

14. 14

    You could also serve a fresh green vegetable, or follow the chicken with a tossed green salad and cheese.