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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta   [X C  cake, cookie, candy]
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "CHICK-RED-WINE1" "M" "10/25/95"
.\"   ---------------------------------
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "COQ AU VIN - I" "\fIcoq au vin\fP, chicken in red wine with onions, mushrooms and bacon"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
\fICoq au vin\fP.
.PP
Classic and popular dish.
.PP
Serve with parslied potatoes, alone or if one wishes, also with buttered peas.
.PP
From JC, page 263.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "4 to 6 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "fireproof casserole,"
10 inch
.IG "" "skillet,"
12 inch, for saut\*(e'ing bacon and chicken
.IG "" "3-qt saucepan,"
for blanching bacon
.IG "" "small bowl, rubber spatula, "
and 
.I wire whip,
for making \fIbeurre mani\*(e'\fP
.IG "" "hot serving dish"
.sp
.IG "12 to 24" "brown-braised onions,"
see recipe ONIONS-BRAIS-BR
.IG "1/2 lb" "saut\*(e'ed mushrooms,"
see recipe MUSHROOMS-SAUTE
.sp
.IG "4 oz" "lean bacon,"
cut into \fIlardons\fP, 1/4x1 inch rectangles
.IG "2 Tbsp" "butter"
.sp
.IG "3 lb" "frying chicken, "
cut up, or \fIchicken breasts\fP, split (boned and skinned 
breasts may be ok, but are difficult to saut\*(e' nicely)
.IG "" "butter"
or
.I good cooking oil
.sp
.IG "1/2 tsp" "salt"
.IG "1/8 tsp" "pepper"
.sp
.IG "1/4 cup" "cognac"
.sp
.IG "2 cups" "red wine,"
young and full-bodied
.IG "1 to 2 cups" "brown chicken stock,"
\fIbrown stock\fP, or \fIcanned beef bouillon\fP
.IG "1/2 Tbsp" "tomato paste"
.IG "2 cloves" "garlic,"
mashed
.IG "" "bouquet garni:"
2 stalks celery with leaves, 2 sprigs parsley, and 1 bay leaf, 
tied into a bundle
.IG "1/4 tsp" "thyme"
.sp
.IG "" "salt and pepper"
.sp
.IG "3 Tbsp" "flour"
.IG "2 Tbsp" "softened butter"
.sp
.IG "" "sprigs of fresh parsley"
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Cut bacon into \fIlardons\fP.
Blanch in 2 quarts of boiling water for 10 minutes.
Strain and rinse, for use in step 3 below.
.SK 2
Begin preparation of the brown-braised onions, so they can cook during the
preparation and cooking of the chicken.
See recipe ONIONS-BRAIS-BR.
Saut\*(e'ing the mushrooms is quick, and can be done now or
during cooking of the chicken.
See recipe MUSHROOMS-SAUTE.
.SK 3
In the skillet, saut\*(e' the bacon slowly (@5) 
in hot butter until it is very lightly browned.
Remove to a side dish.
.SK 4
Dry the chicken thoroughly.
Brown it in the hot fat in the skillet, over high heat (@8).
A additional tablespoon of butter or oil may be needed.
Be careful not to overcook the chicken in this step and in 
steps (5) and (7)!
SEE NOTES BELOW.
.SK 5
Season the chicken with salt and pepper.
Return the bacon to the skillet.
Cover and cook over moderate heat (@5) for 10 minutes, 
turning the chicken once.
SEE NOTES BELOW.
.SK 6
Uncover.
Add the 1/4 cup cognac.
Stand back, and ignite the cognac.
Shake the skillet back and forth for several seconds,
until the flames subside.
.SK 7
Transfer the chicken to the casserole.
Pour the wine into the skillet and heat briefly, to deglaze,
then pour wine and cooking juices into the casserole.
Add to the casserole just enough stock or bouillon to cover the chicken.
Stir in the tomato paste, garlic, and herbs.
Bury the 
.I bouquet garni.
Bring to the simmer.
Cover and simmer slowly (@1-2) for 25 to 30 minutes, 
or until the chicken is tender and its juices run a clear yellow
when the meat is pricked with a fork.
Be careful not to bring liquid to more than a simmer!
.SK 8
Pour off the cooking liquid, degrease it, and transfer the liquid to
the skillet.
Remove the 
.I bouquet garni 
from the casserole.
Keep the casserole warm.
Add any cooking juices from the onions and mushrooms,
after degreasing, to the liquid in the skillet.
Then under high heat boil rapidly, reducing the liquid to about
2-1/4 cups.
Correct seasoning.
Remove from heat.
.SK 
In a small bowl
blend with a spatula the butter and flour into a smooth paste, 
\fIbeurre mani\*(e'\fP.
Beat the paste into the hot liquid with a wire whip.
Bring to the simmer, stirring, and simmer for a minute or two.
The sauce should be thick enough to coat a spoon lightly.
.SK 10
Arrange the chicken in the casserole with the onions and mushrooms around
it, 
pour the sauce back into the casserole.
Bring to the simmer, basting the chicken with sauce,
cover, and simmer slowly until the chicken is hot through.
Serve from the casserole or arrange on a hot serving platter.
Decorate with sprigs of parsley.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
If the dish is not to be served immediately, film the top of the sauce
with stock or dot with small pieces of butter, then set aside uncovered.
It can now wait indefinitely.
Reheat as in step 9.
.PP
Be careful not to overcook the chicken, 
in the browning, 
in the \fIsaut\*(e'\fP over moderately high heat,
or in the simmer in the liquid.
For chicken breasts, perhaps reduce browning to 2 minutes/side, 
the \fIsaut\*(e'\fP to 5 minutes, and keep the stewing at 20 minutes or 
more as needed.
.PP
Variations (From DIAT, page 206; JB, page 351-2; LAROU, page 306): 
.PP
(1) Season the chicken with salt and pepper 
and dredge in flour before browning.
Reduce the flour used in thickening of the sauce with \fIbeurre mani\*(e'\fP.
.PP
(2) The flour may also be added by sprinkling it on the onions and mushrooms
or on the chicken and then browning the flour, 
at the end of step 4, after the browning of the vegetables and chicken.
.PP
(3) Brown the onions and the mushrooms by cooking them with the chicken
in the fat, after the chicken is browned (step 4 above); or do the
mushrooms separately in 2 tablespoons butter and 1 tablespoon oil over
high heat (@9-10) and brown the onions with the bacon, in step 2,
perhaps under moderate heat after the bacon is done.
Continue to cook mushrooms and onions with the chicken.
The difficulty is that if the onions are not very small, they will not 
cook in the time proper for the chicken.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
complex sequence of steps, with attention to detail required.
.I Time:
2-1/2 hours, including cooking of vegetables.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu