From ruthandbabe2@aol.com Mon Dec 10 10:50:31 2001 Date: 8 Dec 2001 16:26:24 GMT From: RuthandBabe2 Newsgroups: rec.food.recipes Subject: Classic Coq au Vin Followup-To: rec.food.cooking, rec.food.recipes * Exported from MasterCook * Classic Coq au Vin Recipe By :Cathy Sandrich Serving Size : 10 Preparation Time :0:00 Categories : Ethnic/French Low Carbohydrate Main Courses/Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup all purpose flour 3 4 pound chickens -- (up to 4 1/2 pounds) -- each cut into 8 pieces 4 tablespoons butter -- (1/2 stick) 4 tablespoons olive oil 5 cups pearl onions -- (about 20 ounces) -- blanched 2 minutes in boiling -- water, then peeled 8 fresh thyme sprigs 4 fresh parsley sprigs 2 bay leaves 2 pounds button mushrooms -- whole 1 pound carrots -- (about 6 medium) -- peeled, cut into 1/3-inch-thick slices 6 garlic cloves -- minced 1/2 cup brandy 3 bottles dry red wine -- (750 ml) Place flour in medium bowl. Working in batches, coat chicken with flour; shake off excess. Melt 2 tablespoons butter with 2 tablespoons oil in each of 2 heavy large pots over medium-high heat. Add chicken to pots in batches and cook until brown, turning occasionally, about 8 minutes per batch. Transfer chicken to large bowl. Add half of onions, thyme, parsley and bay leaves to each pot. Saute until onions are golden, about 5 minutes. Add half of mushrooms, carrots, garlic and brandy to each pot. Cook until liquid evaporates, scraping up browned bits from bottom of pots. Return chicken to pots. Add 1 1/2 bottles of wine to each pot. Bring to boil. Reduce heat to medium-low. Cover; simmer until chicken is cooked, about 40 minutes. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and chill. Rewarm over medium heat before continuing.) Using tongs, transfer chicken to large shallow serving bowl; tent with foil. Boil cooking liquid in pots until thick enough to coat spoon, about 15 minutes. Spoon sauce and vegetables over chicken. Description: A book club dinner party based on Proust's "Swanns Way Cuisine: French Source: Bon Appetit, Best of the Year: Top Trend Book Club Dinner Parties S(Formatted by): Winston W. Welty (wwwelty@erols.com) - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1035 Calories; 72g Fat (65.3% calories from fat); 71g Protein; 15g Carbohydrate; 4g Dietary Fiber; 370mg Cholesterol; 545mg Sodium. Exchanges: 0 Grain(Starch); 9 1/2 Lean Meat; 3 Vegetable; 8 1/2 Fat. Suggested Wine: red Bordeaux Serving Ideas : Cathy teams this chicken-red wine stew with a red Bordeaux. Nutr. Assoc. : 0 0 0 0 0 0 0 0 903414 0 0 0 0 0 0 0 0 -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@rt66.com Please allow several days for your submission to appear.