Diet Coq Au Vin Recipe
Ingredients
| 1 broiler-fryer, cut up (2 1/2 pounds) | ||
| Onion | 1 Large, chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Water | 1 3/4 Cup (16 tbs) | |
| Dry red wine | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| 1 teaspoon leaf tarragon, crumbled | ||
| Bay Leaf | 1 | |
| 1/2 pound small white onions, peeled | ||
| Mushrooms | 1 pound | |
| 2 envelopes or teaspoons instant beef broth | ||
| All purpose flour | 2 Tablespoon | |
Directions
1. Place chicken pieces, skin-side down, in a large skillet over very low heat. (Do not add fat.) Cook slowly until skin side is a rich brown, about 10 minutes; turn; brown other side.
2. Remove chicken from skillet with tongs and place in a 8-cup casserole. Remove 2 tablespoons of the chicken drippings from skillet; reserve.
3. Saute chopped onion and garlic slowly, until soft, in remaining drippings in skillet; stir in 1 cup of the water, red wine, salt, tarragon and bay leaf. Bring to boiling. Pour over chicken in casserole; cover.
4. Bake in moderate oven (350°) 30 minutes, or until the chicken is tender.
5. While chicken bakes, return reserved chicken drippings to skillet; brown peeled onions slowly. Leave 6 of the mushrooms whole for garnish; halve remainder; add all to skillet. Toss to coat with pan drippings.
6. Add instant beef broth and 1/2 cup boiling water to skillet; cover. Simmer 5 minutes. Remove mushrooms with a slotted spoon and reserve. Continue cooking onions, 15 minutes, or until tender and broth has evaporated, leaving a rich brown residue (watch carefully lest they scorch).
7. Place cooked chicken, mushrooms and onions in a heated serving dish. Remove bay leaf. Pour liquid from casserole into skillet. Bring to boiling. Blend flour with 1/4 cup cold water to make a smooth paste. Stir flour mixture into boiling liquid in skillet. Continue cooking and stirring until mixture thickens and bubbles 3 minutes. Pour over chicken and vegetables. Garnish chicken with whole mushrooms and chopped parsley.
2. Remove chicken from skillet with tongs and place in a 8-cup casserole. Remove 2 tablespoons of the chicken drippings from skillet; reserve.
3. Saute chopped onion and garlic slowly, until soft, in remaining drippings in skillet; stir in 1 cup of the water, red wine, salt, tarragon and bay leaf. Bring to boiling. Pour over chicken in casserole; cover.
4. Bake in moderate oven (350°) 30 minutes, or until the chicken is tender.
5. While chicken bakes, return reserved chicken drippings to skillet; brown peeled onions slowly. Leave 6 of the mushrooms whole for garnish; halve remainder; add all to skillet. Toss to coat with pan drippings.
6. Add instant beef broth and 1/2 cup boiling water to skillet; cover. Simmer 5 minutes. Remove mushrooms with a slotted spoon and reserve. Continue cooking onions, 15 minutes, or until tender and broth has evaporated, leaving a rich brown residue (watch carefully lest they scorch).
7. Place cooked chicken, mushrooms and onions in a heated serving dish. Remove bay leaf. Pour liquid from casserole into skillet. Bring to boiling. Blend flour with 1/4 cup cold water to make a smooth paste. Stir flour mixture into boiling liquid in skillet. Continue cooking and stirring until mixture thickens and bubbles 3 minutes. Pour over chicken and vegetables. Garnish chicken with whole mushrooms and chopped parsley.
Chef
