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Kate Heyhoe

Kate's Global Kitchen

by Kate Heyhoe

 

Coq au Vin

The following recipe is from Incredible Cuisine with Chef Jean-Pierre Brehier. It's a variation on a classic French dish, with less fat and calories than the original.

 

Recipe: Coq au Vin (Chicken in Red Wine)

If you try only one recipe in this, entire book, it should be this one. It is so simple. I know that after you make it the first time, you'll cook it over and over again. Remember to leave the chicken on the bone!

Makes 8 servings

1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil, divided
4 chicken breasts, bone-in, skinless and cut in half
4 chicken legs, bone-in, skinless and cut in half
1 cup pearl onions, fresh or frozen
1/4 pound small fresh button mushrooms (quartered, if they are larger than 1/2 inch in diameter)
1 slice 97% fat-free smoked ham, cut into 1/4-inch cubes
1 tablespoon chopped fresh garlic
1/2 cup brandy
1 tablespoon chopped fresh thyme leaves
2 cups Cabernet Sauvignon or other full-bodied red wine
1/2 cup Chicken Stock
2 tablespoons tomato paste
2 bay leaves
salt & freshly ground black pepper to taste
2 tablespoons chopped fresh parsley

Combine the flour, salt, and pepper on a large plate. Dredge the chicken pieces in the flour.

In a large Dutch oven (with a lid), heat 2 tablespoons of the olive oil. Brown the chicken pieces until golden brown on all sides. Remove the chicken pieces and set aside. Wipe the pan clean with a paper towel.

In the same pot, heat the remaining 1 tablespoon olive oil, add the pearl onions and saute until golden brown. Add the mushrooms and ham and saute for 2 minutes. Add the garlic and, when fragrant, add the brandy and thyme and reduce for 2 minutes. Add the red wine, stock, tomato paste, and bay leaves. Bring to a simmer and add the chicken pieces. Cover and cook slowly for about 35 minutes, or until chicken meat comes off the bone easily.

Remove the bay leaves. Adjust the seasoning with salt and pepper to taste. Sprinkle with chopped parsley. Serve with mashed potatoes or egg noodles.

From:
Incredible Cuisine with Chef Jean-Pierre Brehier
by Jean-Pierre Brehier
Time-Life Books, $24.95; 1997
Reprinted by permission.

For additional recipes from the book, see:
Butternut Bisque and Pumpkin Cheesecake

 
Also visit the France section of Global Gourmet's Destinations.

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This page originally published as a Global Gourmet Today column in 1998.

Copyright © 2007, Kate Heyhoe. All rights reserved.

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This page modified January 2007


 

 
 

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