Chickencasseroleorcoqauvin Recipes

COQ AU VIN

Steps:

• Preheat the oven to 250 degrees F.
• Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.
• Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
• Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.
• Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.

CHICKEN CASSEROLE OR COQ AU VIN

Steps:

• Wash and peel all vegetables.
• Cut carrots and potatoes into large chunks.
• Cut large mushrooms into quarters.
• Wash chicken and cut into serving size pieces, cutting legs into thigh and drumstick pieces and breast in 4 pieces (or leave part of breast on each wing piece and leave rest of breast in 2 halves).
• Cut up bacon into small strips or cubes.
• Have casserole dish ready at the side of stove.
• Start by carefully frying bacon pieces in butter.
• Do not let pan get too hot so as not to burn the butter!
• With slotted spoon take out bacon pieces and place in casserole dish.
• Carefully, glaze the shallots and garlic cloves in same pan as bacon and remove them also into casserole dish.
• Brown mushroom pieces in same pan continually watching that it does not get too hot. Remove browned mushrooms to casserole dish.
• Brown chicken pieces a few at a time starting with skin side down. Then turn and brown otherside. Add more butter to pan as necessary to be able to brown all chicken. Do not salt yet as the bacon and butter are salty.
• When all meat is browned, arrange it in casserole with browned vegetables and raw carrots and potatoes.
• Stir in flour to butter and bacon grease.
• Add chicken broth and cooking wine and let simmer a minute.
• Add enough broth so that the mixture is a medium gravy consistancy.
• Now you can taste and add salt and pepper as desired. A bay leaf can be added as well if desired.
• Pour broth over meat and vegetables in casserole.
• Cover and cook in oven one hour or until meat is cooked through and vegetables are tender.