Subj : 5/29 Nat Coq au Vin Day
To : All
From : Dave Drum
Date : Wed May 28 2025 05:50 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Coq Au Cidre
Categories: Poultry, Pork, Booze, Fruits, Vegetables
Yield: 4 Servings
1 oz Slab bacon; in 1/2" dice
1 tb Peanut oil
3 1/2 lb Chicken; in 8 pieces, skin
- and fat removed
Salt & pepper
4 lg Onions; thin sliced
1 cl Garlic; fine chopped
2 3/4 c Hard or sparkling dry apple
- cider
1/3 c Calvados or brandy
8 Pitted prunes
MMMMM-----------------------BOUQUET GARNI----------------------------
6 Sprigs parsley
4 Sprigs fresh thyme
+=OR=+
1/2 ts Dried thyme leaves
2 Bay leaves
Tie bouquet garni together with kitchen string, or in a
cheesecloth bag.
Preheat oven to 325ºF/160ºC.
In a deep ovenproof skillet with a lid, brown bacon over
medium-high heat, about 3 minutes, and transfer to paper
towels to drain. Pour off any fat in the pan. Add 1/2 tb.
of the peanut oil to the pan and brown chicken over high
heat, about 3 minutes per side. Transfer the chicken to a
plate, season with salt and pepper and set aside.
Add the remaining 1/2 tb. oil to the pan, reduce heat to
low and add onions. Cook, stirring occasionally, until the
onions are very tender and golden, about 25 minutes. Stir
in garlic and cook for 1 minute.
Pour in cider and calvados or brandy and bring to a boil.
Add prunes, bouquet garni, and the reserved bacon and
chicken. Cover and bake until the chicken is very tender
and no longer pink inside, 45 minutes to 1 hour. Remove
the bouquet garni. Taste and adjust seasonings before
serving.
From:
http://www.recipesource.com
Uncle Dirty Dave's Archives
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