Chicken red wine sauce

2 Cups

Ingredients

Quantity Ingredient
Wings; drumsticks, backbones and knuckles of a 3-1/2 lb. Whole Raw Chicken, (All the parts of a chicken you don't use to prepare Coq au Vin)
2½ tablespoon All-purpose Flour
½ medium Onion; Sliced
⅛ cup Carrots; Coarsely Diced
1 tablespoon Celery; Coarsely Diced
1 teaspoon Salt
Pepper to Taste
1 cup Red Burgundy Wine; (Non-Alcohol Substitute: Grape Juice or Non-Alcohol Red Wine)
1½ cup Clear Veal Stock
Caramel Coloring as Needed; (Optional)

Directions

If one were to take a global poll asking which culture has historically produced the most culinary contributions to romantic cooking, the longitude and latitude of your point of origin would most likely determine your ranking. The Kitchen Staff agrees that the French would finish in the top ten of nearly everyone's list.

In order to prepare the classically romantic French feast of Coq au Vin you will need to invest some time an energy into your meal, just as a great French chef would. Today's recipe is Part 1 of your adventure as a great French chef. We've included this recipe in Romantic Recipe week(s) because sometimes it's just more fun for two to cook, that for one. So grab your partner and get your mise-en-place! Learn a little French cooking wizardry. Mise-en-place is a tray of ingredients prepared before you start your recipe. Literally translated mise-en-place means "to put in place." It is a great time-saving, organizational function of the French kitchen. Simply assemble all the ingredients your recipe requires in the exact amounts required, placing each ingredient in small bowls on a tray and check your list twice. The Kitchen Staff strongly urges you to prepare your Co au Vin utilizing this traditionally French method of preparation.

Place the chicken bones in a roasting pan and heat in a 450-F degree oven for 30-minutes, stirring frequently until golden brown. Add flour, onion, carrots, celery, salt, pepper and wine to the pan of bones and mix well.

Place back in the oven for an additional 5-minutes, then transfer all the ingredients to a stock pot.

Add veal stock to stock pot with the wine, vegetables and bones. Over medium heat bring to a boil, stirring occasionally. Reduce heat and simmer for 1-hour. Strain the mixture through a fine strainer and adjust seasoning, yield should be about 2 cups of sauce. Add caramel coloring at this time adjust the color of the sauce, if desired.

Kitchen Staff Tips: Roasting the bones is a necessary step for preparing a great stock or sauce. Don't skimp on the preparation time because you'll only be short-changing the flavor. Speaking of flavor, all great chefs taste their recipes as they prepare them. So get out the spoon and taste-test with your partner as you complete each step in preparing your sauce! If you elect to use a non-alcohol substitute in your cooking, you will greatly change the flavor of the sauce. Use only those ingredients that you enjoy. As a final option you could exclude the veal stock and substitute water, understanding that the sauce is a pale substitute for the intended flavor.

Stay Tuned! Part 2 of Coq au Vin will be published tomorrow.

Posted to dailyrecipe@... by The Cook & Kitchen Staff <dailyrecipe-owner@...> on Feb 11, 1998

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