| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
California |
Gma3 |
1 |
servings |
INGREDIENTS
| 4 |
lb |
Chicken; cut into eighths |
| 2 |
tb |
Flour |
| 1 1/2 |
ts |
Salt |
| 1 |
ts |
Freshly ground pepper |
| 2 |
tb |
Olive oil |
| 10 |
sl |
Bacon; cut into 1-inch |
|
|
; pieces |
| 1 |
md |
Onion; cut into 1-inch |
|
|
; pieces or 16 small |
|
|
; boiling onions, cut |
|
|
; in half |
| 16 |
|
Button mushrooms or 12 medium mushrooms; cut in half |
| 1 |
lg |
Carrot; cut into 1/2-inch |
|
|
; pieces |
| 1 |
|
Stalk celery; cut into 1/2-inch |
|
|
; pieces |
| 3 |
|
Cloves garlic; minced |
| 1/2 |
ts |
Dried thyme |
| 1 |
tb |
Minced fresh tarragon |
| 1/2 |
|
Bottle Petit Sirah |
| 1 |
tb |
Flour |
| 1 |
tb |
Unsalted butter |
INSTRUCTIONS
California's coq au vin. The use of heavy red wine from California
produces the unusual color and taste.
Dust the chicken pieces with the 2 tablespoon of flour and season
with 1/2 teaspoon salt and 1/2 teaspoon pepper. Set aside. Heat a
large saute' pan and add the oil. When the oil is hot, add the
chicken, skin side down, and saute' it over high heat until dark
golden brown on all sides. Remove the chicken from the pan and set
aside. Drain the grease.
In the same pan, saute' the bacon over medium heat until brown but not
crisp. Remove the bacon and reserve. In the bacon fat, in separate
batches, saute' the onions, mushrooms, carrots, and celery. As each
batch is lightly browned, transfer to a bowl. Drain the remaining
fat. Return the chicken pieces to the pan with the vegetables,
garlic, thyme, and tarragon. Pour in the Petit Sirah and bring to a
boil. Reduce the heat to low, cover the pan, and cook 25 to 30
minutes, or until the chicken and vegetables are tender.
Prepare buerre manie' by combining the flour and butter until smooth.
Transfer the chicken to a warm platter. Over moderate heat, reduce the
sauce by one-third. Thicken with buerre manie' as needed. Add the
remaining 1 teaspoon salt and 1/2 teaspoon pepper; taste and correct
the seasoning. Serves 4.
Note: This dish may be prepared ahead of time, partially or
completely, and reheated just before serving. The Petit Sirah may be
replaced by a Zinfandel or a full-bodied Cabernet.
Presentation: Place two chicken pieces on each hot dinner plate. Spoon
sauce and vegetables over each serving.
Suggested wine: The same wine in which you cooked the chicken.
Chicken in Petit Sirah from Wolfgang Puck's Modern French Cooking for
the American Kitchen (Houghton Mifflin Company, copyright 1981 by
Wolfgang Puck).
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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