Coq Au Vin En Croute Recipe
Coq Au Vin En Croute is a classy wined chicken, bacon and vegetables casserole wrapped in pastry ! You should surely try this compelling French pastry casserole. Feel free to express about your self about this Coq Au Vin En Croute.
Ingredients
All-purpose flour
Salt
4 tablespoons butter or margarine
1/4 cup sour cream
4 slices bacon, diced
1 3-pound broiler-fryer, cut up
1/4 pound small white onions
1 1/4 cups water
1/2 cup dry white wine
1/4 teaspoon pepper
1 16-ounce can small whole carrots, drained
1/4 pound medium-sized mushrooms, each cut into quarters
1 egg, slightly beaten
Directions
1. Into medium-sized bowl, measure 3/4 cup flour and 1/4 teaspoon salt. With pastry blender or two knives used scissors fashion, cut butter or margarine and sour cream into flour until mixture resembles coarse crumbs. With hands, shape pastry into a ball; wrap with plastic wrap and refrigerate.
2. Meanwhile, in 12-inch skillet over medium heat, cook bacon until crisp. With slotted spoon, remove bacon to 2-quart casserole. In drippings remaining in skillet, over medium heat, cook chicken and onions until browned on all sides; remove to casserole.
3. Into drippings remaining in skillet, over medium heat, stir 2 tablespoons flour until blended. Gradually stir in water, wine, pepper, and 1 teaspoon salt; cook, stirring constantly, until mixture thickens slightly and brown bits are loosened from bottom of skillet. Pour mixture into casserole; stir in carrots and mushrooms.
4. Preheat oven to 350°F. On lightly floured surface with lightly floured rolling pin, roll pastry 1 inch larger than top of casserole. Cut decorative design in pastry. Fit crust loosely over chicken mixture; tuck overhang under, pressing pastry to casserole so it will not shrink. Brush pastry with beaten egg. Bake casserole 1 hour or until pastry is golden and chicken mixture is bubbly.
2. Meanwhile, in 12-inch skillet over medium heat, cook bacon until crisp. With slotted spoon, remove bacon to 2-quart casserole. In drippings remaining in skillet, over medium heat, cook chicken and onions until browned on all sides; remove to casserole.
3. Into drippings remaining in skillet, over medium heat, stir 2 tablespoons flour until blended. Gradually stir in water, wine, pepper, and 1 teaspoon salt; cook, stirring constantly, until mixture thickens slightly and brown bits are loosened from bottom of skillet. Pour mixture into casserole; stir in carrots and mushrooms.
4. Preheat oven to 350°F. On lightly floured surface with lightly floured rolling pin, roll pastry 1 inch larger than top of casserole. Cut decorative design in pastry. Fit crust loosely over chicken mixture; tuck overhang under, pressing pastry to casserole so it will not shrink. Brush pastry with beaten egg. Bake casserole 1 hour or until pastry is golden and chicken mixture is bubbly.
