Red burgundy-coq au vin

4 servings

Ingredients

Quantity Ingredient
4.00 ounce bacon; diced
1.00 pounds fresh crimini mushrooms; trimmed, sliced
20.00 pearl onions; peeled
1 salt; to taste
1 freshly-ground black pepper; to taste
2.00 tablespoon flour
2.00 tablespoon minced shallots
1.00 tablespoon minced garlic
2.00 tablespoon tomato paste
4.00 pounds chicken; cut into 8 pieces
1 emeril's essence; see * note
1.00 cup chicken stock
2.00 cup red wine
1.00 teaspoon thyme
2.00 tablespoon parsley; plus
1 extra parsley; for garnish

Directions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

In a large saute pan, render the bacon until crispy, about 10 minutes. Stir in the mushrooms and onions. Season with salt and pepper. Saute the vegetables for 3 minutes. Stir in the flour and saute for 2 minutes. Season with salt and pepper. Add the shallots and garlic, saute for 1 minute. Stir in the tomato paste. Season the chicken with Emeril's 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. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2449 broadcast 11-25-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

12-30-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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