Coq Au Vin
The following recipe is courtesy of our friend Patrick Evers. Patrick and his family live in the Red Bluff California. Patrick, who has travelled the world courtesy of the US Navy, has been a teacher, in sales, and has had a long standing love affair with the culinary arts and was kind enough to share some of his favorites with you. Patrick, Thanks for these wonderful recipes!
(Serves 4 people)
4 Thighs & drumsticks
Salt & pepper
1 Cup all-purpose flour spread on a plate
2-3 Tbs. cooking oil
2 Cups sliced onions
2 Cups J Doran Cabernet Sauvignon
1 Cup beef stock
1 med. Herb bouquet (1/2 tsp. thyme, 1 bay leaf, 2 cloves garlic tied together
with 2 or 4 large sprigs of parsley)
3 Tbs. Tomato paste
Salt & pepper the chicken and dredge in flour, shaking off excess. Film a sauté pan or casserole with oil, set over high heat and, when very hot but not smoking, brown the chicken nicely on all sides. Remove to a side dish and brown the onions lightly. Return the chicken to the pan, pour in the wine and stock or bouillon, stir in the tomato paste, and bury the herb bouquet in the liquid. Bring to a simmer, cover and simmer slowly for about 25 minutes, or until the chicken is tender &ndasha sharp-pronged fork will pierce it easily. (Recipe can be prepared in advance up to this point cover and reheat before continuing.)
Remove chicken to a hot platter, skim visible fat and boil down the juices for several minutes over high heat until lightly thickened. Taste, correct seasoning, spoon over the chicken and serve&hellip..Julia Child&rsquos husband&rsquos favorite recipe***
4 Thighs & drumsticks
Salt & pepper
1 Cup all-purpose flour spread on a plate
2-3 Tbs. cooking oil
2 Cups sliced onions
2 Cups J Doran Cabernet Sauvignon
1 Cup beef stock
1 med. Herb bouquet (1/2 tsp. thyme, 1 bay leaf, 2 cloves garlic tied together
with 2 or 4 large sprigs of parsley)
3 Tbs. Tomato paste
Salt & pepper the chicken and dredge in flour, shaking off excess. Film a sauté pan or casserole with oil, set over high heat and, when very hot but not smoking, brown the chicken nicely on all sides. Remove to a side dish and brown the onions lightly. Return the chicken to the pan, pour in the wine and stock or bouillon, stir in the tomato paste, and bury the herb bouquet in the liquid. Bring to a simmer, cover and simmer slowly for about 25 minutes, or until the chicken is tender &ndasha sharp-pronged fork will pierce it easily. (Recipe can be prepared in advance up to this point cover and reheat before continuing.)
Remove chicken to a hot platter, skim visible fat and boil down the juices for several minutes over high heat until lightly thickened. Taste, correct seasoning, spoon over the chicken and serve&hellip..Julia Child&rsquos husband&rsquos favorite recipe***