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Receta Coq Au Vin Caliente

by Global Cookbook

Ingredientes

1/2 c. All-purpose flour 2 Tbsp. Caribe (crushed N. New Mexico warm red chile) 1 tsp Salt 1 x Broiler-fryer chicken, cut for frying (3-1/2 to 4 lbs) 1/2 c. Unsalted butter 6 Tbsp. Cognac 1 x Clove garlic, crushed 1 x Fresh bay leaf 4 sprg fresh thyme -or possibly-

1/2 tsp Dry leaf thyme 1/2 c. Chopped fresh parsley 6 sm White boiling onions, peeled 1/2 lb Fresh mushrooms, sliced thin 6 slc Lean, heavily smoked country bacon, in 1/2-inch pcs, partially cooked & liquid removed Freshly grnd black pepper 1 c. Burgundy or possibly other dry red wine 1/2 c. Fried crutons (below) 1 x -inch French bread cubes Extra virgin olive oil Unsalted butter

Direcciones

1. In a paper bag, mix flour, caribe and salt. Dredge chicken in flour mix. Meanwhile, heat butter in a large, deep, heavy skillet over medium-high heat. Add in chicken and cook till browned on all sides, turning as needed; adjust heat as necessary to prevent overbrowning. Then add in cognac to warm skillet and flame carefully, keeping a lid nearby to put out flames if they rise too high. When flames die out, stir in garlic, bay leaf, thyme, 3 Tbs parsley, onions, mushrooms, bacon and a generous grinding of black pepper. Pour wine over all. Bring to a boil, then reduce heat, cover and simmer about 45 min till chicken is tender and sauce is thickened. Meanwhile, prepare Fried Croutons, if you like. To serve, place chicken on a large warmed platter and cover with sauce, arranging onions decoratively around chicken. Sprinkle croutons (if used) over top, then sprinkle with remaining 1 Tbsp. parsley.
2. Makes 6 servings. FRIED
3. CROUTONS: In a skillet, toast French bread cubes in a mix of half melted butter and half extra virgin olive oil till light golden on all sides, stirring as needed. Cold.

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