Coq Au Vin with Shiitake Mushrooms

Coq Au Vin with Shiitake Mushrooms

2 reviews, 4.5 star(s). 0% would make again

Ready in 1h

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1/4 c Cornstarch
1 Bay leaf
3/4 ts Dried thyme; crumbled
2 c Chicken broth
1/3 c shallot; Finely chopped
1/4 lb Shiitake mushrooms; stems
1/2 lb Pearl onions; blanched
1 c Dry white wine
nutmeg; Freshly ground, to taste
3 lb Chicken pieces; rinsed
2 tb olive oil
2 tb Cognac
1/3 c Onion; finely chopped
2 Carrots; quartered

Original recipe makes 1



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 3/4 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 1/4 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 MC-Recipe Digest by "Angele and Jon Freeman" on Apr 4, 1998

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Calories Per Serving: 3396 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Gotta say this was good and the flavorings ok, but the pearl onions put the taste off some. Browning of the chicken was a good idea but it was still kinda soggy in the end. Mostly I liked it except for those things.
Aimeelady 2y ago

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