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Invisiblesucklesworth
Lick me where Ipee
Registered: 08/01/03
Posts: 54,259
Loc: If I was up yer ass you'd...
Coq au Vin
    #2804918 - 06/18/04 11:09 AM (12 years, 5 months ago)


2 1/2 pounds chicken legs and thighs
2 slices bacon, chopped
1 cup frozen small whole onions, thawed
12 ounces sliced mushrooms
2 cups chicken broth
1 cup dry red wine
2 tablespoons Dijon mustard
2 sprigs fresh thyme (each about 2 in. long), rinsed
1 tablespoon cornstarch
Salt and pepper




1 Remove and discard skin from chicken; rinse chicken and pat dry. Pull off and discard lumps of fat; with a sharp knife, separate legs and thighs.
2 In a 4- to 6-quart pan over high heat, stir bacon until browned, 2 to 3 minutes. Add onions and mushrooms and stir often until browned, 5 to 6 minutes. Add chicken, broth, wine, mustard, and thyme. Cover and bring to a boil, then reduce heat and simmer until chicken is no longer pink at the bone (cut to test), 20 to 25 minutes.
3 With a slotted spoon, remove chicken from pan and divide equally among four bowls. Increase heat to high and boil liquid and vegetables to concentrate flavors, about 5 minutes.
4 In a small bowl, blend cornstarch with 2 tablespoons water until smooth. Add to broth mixture and stir until it boils and thickens, about 1 minute. Add salt and pepper to taste. Spoon sauce equally over chicken.


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OfflineRaadt
nicht

Registered: 06/07/02
Posts: 2,104
Loc: azurescending
Last seen: 8 years, 10 months
Re: Coq au Vin [Re: sucklesworth]
    #2812784 - 06/21/04 02:07 AM (12 years, 5 months ago)

yuck, don't use cornstarch, just reduce it to the right consistancy. Takes about 10-15 mins, but much better result.


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Invisiblesucklesworth
Lick me where Ipee
Registered: 08/01/03
Posts: 54,259
Loc: If I was up yer ass you'd...
Re: Coq au Vin [Re: Raadt]
    #2813399 - 06/21/04 10:18 AM (12 years, 5 months ago)

agreed


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General Interest >> Culinary Arts, Gardening and Brewing

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