Page 38 - One-Dish Meals

Coq au Vin

In this perennial French favorite, chicken cooks in a rich blend of red
wine, brandy, herbs, and sautéed vegetables until tender and unbelievably
delicious. Serve with boiled new potatoes or over rice or noodles.
P R E P 30 minutes C O O K 1 hour 45 minutes M A K E S 8 main-dish servings

2 slices bacon (about 2 ounces), 3 tablespoons tomato paste
chopped
2 strips (3" by 1" each) fresh orange
2 tablespoons olive oil peel
1
3 medium carrots, cut into ⁄4-inch 3 tablespoons brandy
dice 3
1 ⁄4 cups dry red wine
2 medium stalks celery, cut into 1 cup chicken broth
⁄4-inch dice
1
3
⁄4 teaspoon salt
1 bag (16 ounces) frozen pearl
1 ⁄4 teaspoon coarsely ground black
onions, thawed
pepper
10 ounces large mushrooms, each
1 ⁄4 teaspoon dried thyme
cut into quarters
1 bay leaf
2 garlic cloves, minced
2 tablespoons all-purpose flour
2 chickens (about 4 pounds each),
each cut into 8 pieces, skin 3 tablespoons cold water
removed
1. In 8-quart Dutch oven, cook bacon over medium heat until browned.
With slotted spoon, transfer bacon to paper towels to drain. Pour off bacon
fat from Dutch oven; reserve.

2. In same Dutch oven, heat 1 teaspoon bacon fat and 2 teaspoons oil
until hot. Add carrots, celery, and pearl onions and cook, stirring occa-
sionally, 20 minutes or until vegetables are tender and golden. Transfer
vegetables to medium bowl.

3. In same Dutch oven, heat 2 teaspoons bacon fat and 1 teaspoon oil over
medium-high heat until hot. Add mushrooms and cook 8 minutes or
until tender and browned. Add garlic and cook 1 minute, stirring. Trans-
fer mushrooms and garlic to bowl with other vegetables.

38 Soups & Stews