Red burgundy-coq au vin
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4.00 | ounce | bacon; diced |
| 1.00 | pounds | fresh crimini mushrooms; trimmed, sliced |
| 20.00 | pearl onions; peeled | |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 2.00 | tablespoon | flour |
| 2.00 | tablespoon | minced shallots |
| 1.00 | tablespoon | minced garlic |
| 2.00 | tablespoon | tomato paste |
| 4.00 | pounds | chicken; cut into 8 pieces |
| 1 | emeril's essence; see * note | |
| 1.00 | cup | chicken stock |
| 2.00 | cup | red wine |
| 1.00 | teaspoon | thyme |
| 2.00 | tablespoon | parsley; plus |
| 1 | extra parsley; for garnish | |
Directions
* Note: See the "Emeril's Essence Information" recipe which is included in this collection.
In a large saute pan, render the bacon until crispy, about 10 minutes. Stir in the mushrooms and onions. Season with salt and pepper. Saute the vegetables for 3 minutes. Stir in the flour and saute for 2 minutes. Season with salt and pepper. Add the shallots and garlic, saute for 1 minute. Stir in the tomato paste. Season the chicken with Emeril's Essence. Lay the chicken on top of the vegetable mixture. Pour the stock and wine over the chicken, cover.
Bring the liquid up to a boil and reduce to a simmer. Simmer the mixture for about 35 minutes or until the chicken falls off the bones. Stir in the thyme and parsley. Mound the chicken in the center of the plate. Spoon the sauce and vegetables over the chicken.
Garnish with chopped parsley. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2449 broadcast 11-25-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
12-30-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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