Chicken in Wine - Coq au Vin
|A classic French dish known as Coq au Vin|
Served with pasta.
Lots of preparation time but simplified from classic recipe.
Pareve margarine replaces butter.
Pastrami replaces bacon.Ingredients
1 750ml bottle red winePreparation
1 cup chicken stock
¼ cup onion soup mix
3 garlic cloves, sliced
2 Tbsp. olive oil
1 cut up chicken, about 3 lb.
4 Tbsp. pareve margarine
½ lb. beef pastrami
16 baby onions, peeled
1 sliced carrot
½ lb mushrooms, sliced
2 Tbsp. flour
2 Tbsp. parsley
1 Tbsp. brandy
salt and black pepper to taste
1. Combine the red wine, onion soup mix, the peppercorns and the olive oil.
2. Place the chicken pieces into this mixture and turn well, making sure all pieces are coated. Let marinate for about 6 hours in refrigerator.
3. Remove the chicken pieces.
4. Heat the margarine in a large skillet and saute the pastrami until browned. Remove the pastrami from the pan and then saute the baby onions and the mushrooms just until tender.
5. Remove these and then place the chicken pieces in the skillet and brown both sides. Remove from the pan and set aside.
6. Discard from the pan all but 2-3 Tbsp. of the fat and to this add the flour and cook, stirring regularly, until the mixture is bubbling. Add the reserved liquid from the marinade and then add the garlic, carrot, and salt and pepper to taste.
7. Return the chicken to the skillet, cover and bring to a boil. Reduce the heat and simmer slowly until the chicken is almost tender (about 20-25 minutes), stirring occasionally. Stir in the onions and simmer for 5 minutes longer.
8. Place the chicken on a serving platter and set aside to keep warm.
9. Stir the mushrooms and pastrami into the sauce. If the sauce is too thin, bring to a boil until it thickens. Correct the seasoning and spoon the sauce over the chicken. Sprinkle with parsley just before serving. Serves 4-6.