Wednesday, November 19, 2008

Chicken in Red Wine

Whole Wheat Spinach Pasta to top with Coq au Vin

Here's another recipe for my friend. He was wondering what a good recipe for chicken is and I suggested he cook it in red wine. This is a distinctly French recipe but I tweak it a bit to suit the taste of my family, still staying true to the essence of the recipe. I adapted this recipe from Culinaria (European Specialties).

COQ AU VIN (Chicken In Red Wine)
Chicken 1 whole (cut into pieces)
Carrots 2 pieces
Celery 2 Stalks
Onion 2 pieces
Garlic 3 cloves
Bay Leaf 2 pieces
Thyme 1/4 teaspoon, dried
Black Peppercorns 6 pieces
Red Wine 1 bottle
Butter 1/4 cup
Flour 2 tablespoons
Mushrooms 1 can
Bacon 4 strips
Marinate chicken pieces, carrots, celery, onions, bay leaves, thyme and garlic in red wine overnight in the refrigerator. On the day you are planning to cook it, bring out chicken, drain and reserve liquid. Fry chicken pieces in oil until golden brown but not crispy. Set aside. In a deep pan, saute carrots, celery, onions. Dust with flour. Add bacon and continue cooking about 2 minutes. Add back chicken and marinating liquid (red wine) and mushrooms. Cook covered for 1 hour until liquid has simmered down and thickened. Season with salt and pepper.

Coq au vin is yummy when served over pasta :-)

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