Strawberry Coq au Vin (Chicken in Wine)
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Wednesday, 22 June 2011 15:40
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1 large baking hen, or 1 spring chicken ½ cup bacon fat ½ cup flour 1 cup chopped aonion 1 cup chopped celery ¼ cup minced garlic 1 cup pear onions 1 cup strawberry or rose’ wine 2 cups chicken stock 1 cup whole strawberries,...

 

  • 1 large baking hen, or 1 spring chicken
  • ½ cup bacon fat
  • ½ cup flour
  • 1 cup chopped aonion
  • 1 cup chopped celery
  • ¼ cup minced garlic
  • 1 cup pear onions
  • 1 cup strawberry or rose’ wine
  • 2 cups chicken stock
  • 1 cup whole strawberries, washed, stem removed and halved
  • 20 button mushrooms
  • 1 cup fresh baby green peas
  • 1 tsp chopped thyme
  • 1 tsp chopped oregano
  • 1 bay leaf
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp Louisiana Hot Sauce
  1. Cut chicken into 8 serving pieces
  2. Into a Dutch oven, heat bacon fat over medium high heat
  3. Season chicken with salt, pepper, and hot sauce; dust in flour, shaking off excess
  4. Place chicken into hot fat and brown on all sides, remove and set aside
  5. Add onions, celery, garlic, and pearl onions; sauté 3-5 minutes until wilted
  6. Return chicken to pot and add wine and stock, bring to rolling boil and reduce to simmer
  7. Add strawberries and next 8 ingredients; blend well, cover and cook for 1 hour (40 minutes for spring chicken), check for tenderness

Serves 6-8

 

Last Updated on Wednesday, 06 July 2011 02:16