Coq Au Vin
This recipe is similar to the classic version made famous (in America)
by Julia Child. In France, an old rooster would be used.
Equipment
Needed:
Large saucepan with lid or Dutch oven
Wooden spoon
Tongs
Cutting board
Chef’s knife
Whisk
Ingredients
Slab bacon cut it ¼” x 1 ½” strips
1 3 Pound chicken cut into 8 pieces, dried thoroughly
¼ Cup olive oil
¼ Cup cognac
Kosher salt, black pepper
2 Bay leaves
½ Teaspoon dried thyme
24 Pearl onions, peeled
¼ Cup seasoned flour
3½ Cups red wine Cote du Rhône, or burgundy
2 Cups chicken stock
2 Cloves minced garlic
½ Pound mushrooms, quartered
Heat pan. Add
olive oil. Brown bacon until crisp. Drain. Remove. Set aside. Flour
chicken. Brown in oil and bacon fat. Remove. Set aside. Sauté onions.
Lightly deglaze with cognac. Add chicken back in. Add thyme, bay leaves.
Cover. Simmer 10 minutes. Add red wine. Simmer 5 minutes. Add garlic and
chicken stock. Simmer, covered 25 minutes Add mushrooms. Simmer 5
minutes until mushrooms are cooked. Add bacon back in. Remove chicken.
Simmer until sauce coats back of spoon. Spoon sauce over chicken.
Garnish with fresh chopped parsley.
Beef
Stroganoff
2 Pounds beef tenderloin, julienned
1 Large white onion, julienned
3 Cups mushrooms quartered
2 Tablespoons Dijon mustard
1 Dozen cornichons, quartered
6 Ounces sour cream
3 Tablespoons flour
Salt and pepper
2 Cups beef stock
1 Pound egg noodles, cooked
3 Tablespoons chopped parsley
Heat oil in
heavy sauté pan. Season beef. Brown quickly in oil, small batches at a
time. Add butter. Sauté onions. Add mushrooms. Sauté 4-5 minutes. Dust
with flour. Stir until absorbed. Add warm beef stock. Simmer. Add
mustard and cornichons. Simmer until sauce thickens and flour taste is
cooked out. Add beef back in. Whisk in sour cream. Season with salt and
pepper. Reduce heat. Simmer serve over buttered egg noodles. Garnish
with chopped parsley. |