Coq Au Vin With Shiitake Mushrooms
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Coq Au Vin With Shiitake Mushrooms
Last updated 6/12/2012 1:17:45 AM. Recipe ID 48292. Report a problem with this recipe.
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      Title: Coq au vin with shiitake mushrooms
      Yield: 1 Servings
      2 tb Olive oil
      3 lb Chicken pieces; rinsed and
           -patted dry
    1/3 c  Finely chopped shallot
    1/3 c  Finely chopped onion
      2    Carrots; quartered
           -lengthwise and cut
           -crosswise into 1/4-inch
           -pieces (about 1/2 cup)
    1/2 lb Pearl onions; blanched in
           -boiling water for 3
           -minutes, drained, and
      1    Bay leaf
    3/4 ts Dried thyme; crumbled
      2 tb Cognac
      1 c  Dry white wine
      2 c  Chicken broth
    1/4 lb Shiitake mushrooms; stems
           -discarded and caps sliced
    1/4 c  Cornstarch
           Freshly ground nutmeg to
  In a heavy kettle, heat the oil over moderately high heat until it is
  hot but not smoking and in it saute the chicken pieces, seasoned with
  salt and pepper, in batches, turning them once, for 8 to 10 minutes,
  or until they are browned. Transfer the chicken pieces as they are
  browned to a plate and keep them warm, covered.
  Place the shallot, onions, carrots, pearl onions, bay leaf, and thyme
  in a crockpot. Place the browned chicken on top of the vegetables.
  Combine the Cognac, white wine and 1 3/4 cup of chicken broth and add
  to the cooker. Cover and cook on low for 5 hours or until chicken is
  Turn control to high and add the mushrooms. Dissolve the cornstarch
  in the remaining 1/4 cup chicken stock. Stir into the mixture. Cover
  and cook for 20 minutes more, or until sauce is thickened, stirring
  once. Transfer the chicken to a plate, and keep warm. Discard the bay
  leaf, and season the sauce with freshly ground nutmeg and salt and
  pepper to taste. Serve warm.
  Yield: 4 to 5 servings

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Recipe ID 48292 (Apr 03, 2005)

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