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Coq au vin is today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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4 oz. Mushrooms
4 - 8 small shallots or onions
2 - 3 oz. Butter or oil
4 oz. Fat bacon or pork
1 young chicken
1 clove garlic
1 oz. Flour
1 pint red wine or 3/4 pint chicken stock and
1/4 pint red wine
Seasoning
Slice the mushrooms and fry with the onions in butter until tender and the onions are golden brown. Fry the diced bacon. Lift out and add the jointed chicken. Cook steadily for about 10 minutes, until golden on the outside. Remove from the butter and stir in the crushed garlic and the flour. Cook for about 3 to 4 minutes, then gradually add the wine or stock and wine. Add seasoning and bring just to the boil. Simmer until a smooth sauce. Return the chicken, mushrooms and onions to the sauce, season well and simmer for approximately 30 minutes, until the chicken is tender.
Serves 4.
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