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Chef Don's
Favorite Poultry Recipes
Coq au Vin
Serves 4
4 Chicken Breasts, bone-in
1/2 lb. Bacon, chopped
1/2 cup Flour
2 cups Onion, chopped
2 cups Large Mushrooms, quartered
3 cups Dry Red Wine
1 1/2 Tbsp. Garlic, minced
1 cup Chicken Stock
2 Tbsp. Brandy
1 Tbsp. Thyme
2 Bay Leaves
2 Tbsp. Parsley, chopped
1 Tbsp. Tomato Paste
Salt & Pepper to taste
Oil if needed
8 Pearl Onions
4 Mushrooms, fluted
Combine the stock and the wine in a pot and reduce
by 1/4. Cook the bacon in a large sauté pan until all of the fat
has rendered out. Remove the cooked bacon and reserve. Season the
chicken with salt and pepper and dredge with flour. Brown the
chicken in the bacon fat and place into the stock and wine pot.
Sautee the onions in the remaining fat until brown. If necessary add
some oil. When the onion is done add the mushrooms and sauté for
2 minutes. Add the brandy and flame. Add the spices to the vegetables
and sauté for 1 minute. Add the vegetables, parsley and the
tomato paste to the chicken and slowly simmer for 1 hour. When the Coq
au Vin has finished cooking heat 2 teaspoons of oil in a small
sauté pan. Add pearl onions and fluted mushrooms and
sauté for about 5 minutes or until the onions and mushrooms have
browned.
To Serve: In the center of the plate place a mound
of mashed rutabagas. Place a piece of chicken slightly off center on
the rutabagas. Ladle some of the sauce and vegetables over the chicken.
Garnish with the cooked bacon, pearl onions and fluted mushrooms.
Sprinkle with chopped parsley and serve.
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Mashed Rutabagas
Serves 4
1 1/2 lbs. Rutabagas, peeled and chopped
1/4 cup Heavy Cream
2 Tbsp. Butter
1 tsp. Fresh Nutmeg
Salt & Pepper to taste.
Boil the rutabagas until they are soft. Drain well
and place into a mixer. Add the rest of the ingredients and whip until
they are almost Smooth. Adjust seasonings and serve.
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| Ring Bros. Marketplace |
| 485 Route 134, South Dennis, Cape Cod |
| 508-394-2244 |
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