Coq Au Vin With Shiitake Mushrooms

Recipe Ingredients

2 tablespoons	30ml	Olive oil
3 lbs	1362g / 48oz	Chicken pieces - rinsed, patted dry
		Salt - to taste
		Freshly-ground black pepper - to taste
1/3 cup	48g / 1.7oz	Finely-chopped shallot
1/3 cup	20g / 0.7oz	Finely-chopped onion
2		Carrots - quartered
		Lengthwise, cut crosswise into 1/4" pieces
1/2 lb	227g / 8oz	Pearl onions - blanched 3 minutes,
		Drained, and peeled
1		Bay leaf
3/4 teaspoon	3.8ml	Dried thyme - crumbled
2 tablespoons	30ml	Cognac
1 cup	237ml	Dry white wine
2 cups	474ml	Chicken broth
1/4 lb	113g / 4oz	Shiitake mushrooms - stems discarded,
		And caps sliced thin
1/4 cup	15g / 0.5oz	Cornstarch
		Freshly-ground nutmeg - to taste

Recipe Instructions

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 tender.

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.

This recipe yields 4 to 5 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-9071 broadcast 02-23-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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