Recipe - Coqui (Rum And Coconut Cream Drink)

2 tablespoon Olive oil
3 pound Chicken pieces; rinsed and
patted dry
1/3 cup Finely chopped shallot
1/3 cup Finely chopped onion
2 Carrots; quartered
lengthwise and cut
crosswise into 1/4inch
pieces (about One half cup)
One half pound Pearl onions; blanched in
boiling water for 3
minutes, drained, and
peeled
1 Bay leaf
Three fourths teaspoon Dried thyme; crumbled
2 tablespoon Cognac
1 cup Dry white wine
2 cup Chicken broth
One fourth pound Shiitake mushrooms; stems
discarded and caps cut or sliced up
thin
One fourth cup Cornstarch
Freshly ground nutmeg to
taste

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 Three fourths 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 One fourth 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

Notes: Recipe adapted from Gourmet Magazine

Recipe by: Cooking Live Show #CL9071

Posted to MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Apr 4, 1998