Marathon Skating - Skiing (gambling) and Coq au Vin (recipes)

Marathon Skating - Skiing (gambling)

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Coq au Vin (recipes)

Coq au Vin

Yield: Makes 4 to 6 servings

Ingredients:

1/2cup all-purpose flour

1-1/4teaspoons salt

3/4teaspoon black pepper

3-1/2pounds chicken pieces

2tablespoons butter or margarine

8ounces mushrooms, cut in half if large

4cloves garlic, minced

3/4cup chicken broth

3/4cup dry red Wine

2teaspoons dried thyme leaves

1-1/2pounds red potatoes, quartered

2cups frozen pearl onions (about 8 ounces)

Chopped fresh parsley (optional)

Preparation:

1.Preheat oven to 350°F.2.Combine flour, salt and pepper in large resealable Food storage bag. Add chicken, two pieces at a time. Seal bag; turn to coat. Repeat with remaining chicken. Reserve remaining flour mixture.3.Melt butter in ovenproof Dutch oven over medium-high heat. Arrange chicken in single layer in Dutch oven and cook 3 minutes per side or until browned. Transfer to plate; set aside. Repeat with remaining pieces.4.Add mushrooms and garlic to Dutch oven; cook and stir 2 minutes. Sprinkle reserved flour mixture over mushroom mixture; cook and stir 1 minute. Add broth, Wine and thyme; bring to a boil over high heat, stirring to scrape up browned bits on bottom of Dutch oven. Add potatoes and onions; return to a boil. Remove from heat and add chicken, partially covering with liquid.5.Bake, covered, about 45 minutes or until chicken is cooked through (170°F for breast meat, 180°F for dark meat), and potatoes are tender. Transfer chicken and Vegetables to shallow bowls. Spoon sauce over chicken and Vegetables. Sprinkle with fresh parsley.

Nutritional Information:

Serving Size:

Sodium

1154 mg

Protein

70 g

Fiber

1 g

Carbohydrate

79 g

Cholesterol

198 mg

Total Fat

37 g

Calories

960

Dietary Exchange:

Meat

8

Vegetable

1

Starch

5

Fat

3

Other ways:

Serves 6-8

¼ cup minced salt pork

3 Tbsp. olive oil

¾ cup chopped onion

1 sliced carrot

3 minced shallots

1 clove garlic

1½ cup mushrooms

1 chicken, cut into pieces

1 cup dry red Wine

½ cup beef stock

1 Tbsp. marjoram

½ tsp. thyme

¼ bay leaf

1 tsp. salt

⅛ tsp. pepper

½ Tbsp. tomato paste

1 Tbsp. brandy

2 Tbsp. flour

2 Tbsp. minced parsley

Boil the salt pork for 10 minutes and dry. Melt 3 Tbsp. olive oil and brown the salt pork, onions, carrot, shallots, garlic clove and mushrooms. Set aside and, using the same pan, brown chicken pieces. Add the Wine, beef stock, marjoram, thyme, bay leaf, salt, pepper, and tomato paste. Add sautéed Vegetables. Cover and simmer 45 minutes to 1 hour, or until chicken is tender. Stir in the brandy-flour mixture, then the parsley.

Other ways:

Serves 4

Preparation time

less than 30 mins

Cooking time

30 mins to 1 hour

Ingredients

8 joints free range chicken, on the bone and skin removed150g/5½oz shallots, peeled but left whole5 cloves of garlic, crushed 25g/1oz buttersprig of fresh thyme or a good pinch of dried150g/5½oz streaky bacon, cut thickly 350g/12½oz button mushrooms500ml/16½fl oz good red wine500ml/16½fl oz chicken stock2 tbsp balsamic vinegarsmall bunch flatleaf parsley, choppedsalt and crushed black pepper

Method

1. Heat a thick-bottomed casserole dish on the stove, add almost all the butter, shallots and garlic and cook gently until just browned. Add the bacon and thyme and cook for 2-3 minutes.2. Add the mushrooms, turn up the heat and add the red Wine, chicken stock and vinegar. Add the chicken pieces, bring the sauce to the boil and then simmer gently for about 25 minutes or until the chicken is cooked through.3. Add the parsley, together with a knob of butter. Correct the seasoning and serve with a little dressed green salad and olive oil mash or good bread.

Others:

Serves 4

Preparation time

overnight

Cooking time

1 to 2 hours

Ingredients

1 x 1.5kg/3-3½lb free-range chicken 50ml/2fl oz corn oil1 heaped tsp arrowroot or cornflour salt and freshly ground black pepperFor the Marinade: 1 x 750ml/1¼ pint bottle red wine1 medium carrot, peeled and chopped into large sticks1 small leek, chopped into 1cm/½in thick slices1 small onion, peeled, halved and cut into 3mm/1/8in slices2 garlic cloves, peeled1 bouquet garni (3 sprigs of fresh thyme, 2 bay leaves, 1 fresh sage leaf, tied together)For the Garnish (optional):100g/4oz smoked bacon, cut into long strips, blanched and refreshed40 tiny onions or small shallots, cooked150g/5oz button mushrooms

Method

1. If necessary, singe the bird with a little candle or over a gas flame to remove any feather stubs. Cut the chicken into 12 pieces: 2 wings, the 2 breasts each cut in half; the 2 legs cut into drumsticks, thighs and lower part of the backbone (the latter holds delicious meat). Ask your kind butcher to do this for you. (The remainder of the chicken carcass can be used for a stock or soup).2. Pour the Wine into a pan, and boil for 2 minutes. Cool a little. Mix the marinade Vegetables, garlic, bouquet garni and chicken pieces in a large bowl, then pour over the lukewarm Wine. Cover with cling Film and leave to marinate for 12 hours in the fridge.3. preheat the oven to 140C/275F/Gas1. Drain the chicken pieces, Vegetables and herbs in a colander over a bowl for about 30 minutes, then pat dry in a cloth. Separate the Vegetables from the chicken pieces. Pick out the garlic cloves and the bouquet garni.4. Sear the chicken pieces in a oil over strong heat in the cast-iron saucepan, colouring both sides, for about 3-4 minutes on each side. Remove the chicken and keep warm.5. In the same pan, sweat and lightly colour the Vegetables (but not the garlic) in the chicken fat in the pan, for about 5 minutes. Spoon out and reserve the fat, then return the chicken to the pan with the Vegetables. Add the marinating Wine, bouquet garni and garlic, and add a little water to cover, if necessary. Bring to the boil, skim and cover with a lid. Cook in the oven for 40-60 minutes. Check that the chicken is cooked, as timing will vary according to size.6. Skim off and discard most of the fat released by the chicken. Dilute the arrowroot or cornflour with 2 tbsp/30ml/1fl oz of water and mix it into the chicken juices. Bring to the boil so that it binds the juices. Taste and correct the seasoning.7. Re-heat the bacon strips and onions, pan-frying in a little reserved chicken fat to caramelize. Pan-fry the mushrooms as well in the chicken fat for 3 minutes. Season with salt and pepper. Mix the bacon, onions and mushrooms with the chicken. Serve to your guests in the cast-iron dish.

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