Subj : 5/29 Nat Coq au Vin Day
To   : All
From : Dave Drum
Date : Wed May 28 2025 05:52 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Slow Cooker Coq Au Vin
Categories: Poultry, Vegetables, Herbs, Mushrooms, Wine
     Yield: 4 servings

   400 g  (14 oz) shallots; peeled,
          - left whole
     2    Carrots; in chunky pieces
     2    Ribs celery; in 1 cm/1/2"
          - slices
          Salt & fresh ground pepper
   100 g  (3 1/2 oz) smoked, dry-cured
          - lardons
     2 tb Plain flour
     4    Chicken legs quarters; cut
          - in thighs & drumsticks
     1    Fresh bay leaf
          Few sprigs fresh thyme
          +=OR=+
     1 ts Dried thyme
     2 cl Garlic; crushed
     1 tb Tomato purée
   300 ml (1/2 pt) full-bodied red
          - wine
   100 ml (3 1/2 fl oz) good quality
          - chicken stock
   150 g  (5 1/2 oz)crimini mushrooms

 Put the shallots, carrots and celery into a slow cooker,
 and season with salt and freshly ground black pepper.
 Fry the lardons in a large frying pan over a low heat
 for 10 minutes until crisp, golden and the fat has run
 from the meat. Remove from the pan and tip most of the
 fat into a heatproof bowl.

 Meanwhile, put the flour into a food bag or bowl, season
 with salt and freshly ground pepper, then toss the
 chicken pieces in the flour to coat.

 Fry the floured chicken in the residual bacon fat until
 golden-brown, about five minutes each side. Put the
 chicken on top of the vegetables in the slow cooker and
 scatter with the lardons, bay leaf and thyme sprigs.

 Add a little more fat to the pan if needed, then add the
 garlic and tomato purée. Cook for a minute, then add the
 wine and bring to the boil for two minutes. Add the
 stock, return to the boil, season with salt and freshly
 ground black pepper, then pour over the meat and
 vegetables. Cover with the lid then cook on low for six
 hours, until the chicken is very tender.

 Just before serving, heat a little fat in a frying pan
 and fry the mushrooms over a high heat, until
 golden-brown. Scatter over the chicken and serve.

 By Jane Hornby

 RECIPE FROM: https://www.bbc.co.uk

 Uncle Dirty Dave's Archives

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