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Title: Coq Au Vin Caliente Categories: Poultry Yield: 6 Servings 1/2 c All-purpose flour 2 tb Caribe (crushed N. New -Mexico hot red chile) 1 ts Salt 1 Broiler-fryer chicken; cut -for frying (3-1/2 to 4 lbs) 1/2 c Unsalted butter 6 tb Cognac 1 Clove garlic; crushed 1 Fresh bay leaf 4 Sprigs fresh thyme -or- 1/2 ts Dried leaf thyme 1/2 c Minced fresh parsley 6 sm White boiling onions; -peeled 1/2 lb Fresh mushrooms; sliced thin 6 sl Lean; heavily smoked country -bacon; in 1/2-inch pieces, -partially cooked & drained Freshly ground black pepper 1 c Burgundy or other dry red -wine 1/2 c Fried crutons (below) -------------------------------FRIED CRUTONS------------------------------- 1-inch French bread cubes Olive oil Unsalted butter In a paper bag, mix flour, caribe and salt. Dredge chicken in flour mixture. Meanwhile, heat butter in a large, deep, heavy skillet over medium-high heat. Add chicken and cook until browned on all sides, turning as needed; adjust heat as necessary to prevent overbrowning. Then add cognac to hot skillet and flame carefully, keeping a lid nearby to put out flames if they rise too high. When flames die out, stir in garlic, bay leaf, thyme, 3 Tbs parsley, onions, mushrooms, bacon and a generous grinding of black pepper. Pour wine over all. Bring to a boil, then reduce heat, cover and simmer about 45 minutes until chicken is tender and sauce is thickened. Meanwhile, prepare Fried Croutons, if desired. To serve, place chicken on a large warmed platter and cover with sauce, arranging onions decoratively around chicken. Sprinkle croutons (if used) over top, then sprinkle with remaining 1 tablespoon parsley. Makes 6 servings. FRIED CROUTONS: In a skillet, toast French bread cubes in a mixture of half melted butter and half olive oil until light golden brown on all sides, stirring as needed. Cool. From the (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |