Recipe - Red Burgundy-Coq Au Vin

4 ounce Bacon,, minced
1 pound Fresh Crimini mushrooms,,
trimmed and cut or sliced up
20 Pearl onions,, peeled
Salt and pepper
2 tablespoon Flour
2 tablespoon Minced shallots
1 tablespoon Minced garlic
2 tablespoon Tomato paste
1 Chicken, 4 pounds,, cut into
8 pieces
Essence
1 cup Chicken stock
2 cup Red wine
1 teaspoon Thyme
2 tablespoon Parsley, plus extra, for
garnish

In a large saut_ pan, render the bacon until crispy, about 10 minutes. Stir
in the mushrooms and onions. Season with salt and pepper. Saut_ the
vegetables for 3 minutes. Stir in the flour and saut_ for 2 minutes. Season
with salt and pepper. Add the shallots and garlic, saut_ for 1 minute. Stir
in the tomato paste. Season chicken with Essence. Lay the chicken on top of
the vegetable mixture. Pour the stock and wine over the chicken, cover.
Bring the liquid up to a boil and reduce to a simmer. Simmer the mixture
for about 35 minutes or until the chicken falls off the bones Stir in the
thyme and parsley. Mound the chicken in the center of the plate. Spoon the
sauce and vegetables over the chicken. Garnish with chopped parsley.

Yield: 4 servings
Posted to MCRecipe Digest V1 #330

Recipe by: ESSENCE OF EMERIL SHOW #EE2449

From: Meg Antczak meginny@frontiernet.net

Date: Thu, 5 Dec 1996 21:21:55 0500