Coq au Vin
Here is one of the most cliché of French dishes, Coq au Vin. It really needs no introduction. So I won't write one.
Chicken, cut into serving pieces
1/4 cup chopped shallots
1/2 teaspoon black epper
1/2 teaspoon thyme
2 bay leaves
2 tablespoons butter
Sautéed pearl onions and sliced fresh mushrooms
Sauté chicken, but do not brown. Add red wine to cover. Add shallots, black pepper, thyme, bay leaves. Cover pan and bake in oven for 15 minutes. Remove chicken (keep warm). Reduce liquid. Whip in butter and pour over chicken. Place sautéed onions and mushrooms on top.
Creole & Cajun Comfort Food is now available online.
Good Cooking, Good Eating and Good Living!!!