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Title: Coq Au Vin (Chicken In Red Wine), part 2
Categories: Chicken, French
Yield: 6 Servings

See part 1

Blend the butter and flour together into a smooth paste (buerre
manie). Beat the paste into the hot liquid with a wire whip. Bring to
the simmer, stirring, and simmer for a minute or two. The sauce
should be thick enough to coat a spoon lightly.

Arrange the chicken in the casserole, place the mushrooms and onions
around it and baste with the sauce. If this dish is not to be served
immediately, film the top of the sauce with stock or dot with small
pieces of butter. Set aside uncovered. It can now wait indefinitely.

Shortly before serving, bring to the simmer, basting the chicken with
the sauce. Cover and simmer slowly for 4 to 5 minutes, until the
chicken is hot enough.

Sever from the casserole, or arrange on a hot platter. Decorate with
spring for parsley.

Oignons Glacés a Brun (Brown-Braised Onions):

When the butter and oil are bubbling the skillet, add the onions and
sauté over moderate heat for about 10 minutes, rolling the onions
about so they will brown as evenly as possible. Be careful not to
break their skins. You cannot expect to brown them uniformly.

Pour in the liquid, season to taste, and add the herb bouquet. Cover
and simmer slowly for 40 to 50 minutes until the onions are perfectly
tender but retain their shape, and the liquid has evaporated. Remove
the herb bouquet. Serve them as they are.

Champignons Sautés Au Buerre (Sautéed Mushrooms):

Place the skillet over high heat with the butter and oil. As soon as
you see the butter foam has begun to subside, indicating that it is
hot enough, add the mushrooms. Toss and shake the pan for 4 to 5
minutes. During their sauté the mushrooms will at first absorb the
fat. In 2 to 3 minutes the fat will reappear on their surface, and
the mushrooms will begin to brown. As soon as they have browned
lightly, remove from heat.

Toss the shallots or green onions with the mushrooms. Sauté over
moderate heat for 2 minutes.

Sautéed mushrooms may be cooked in advance, set aside, then reheated
when needed. Season to taste just before serving.

Recipe by Mastering the Art of French Cooking

Recipe FROM: <gemini://gmi.noulin.net/cooking/120.gmi>

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