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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-WINE2" "M" "2/18/99"
.\"   ---------------------------------
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "COQ AU VIN - II" "\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 over croutons, with parslied potatoes, 
and if one wishes, also with buttered peas.
.PP
From JC, page 263.
Modified following DIAT, page 206.
.\"   ---------------------------------
.\" 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,"
3 quart; if one of the skillets is deep enough, then the casserole is not
needed
.IG "2" "skillets,"
12 inch: one for saut\*(e'ing the onions;
the other for the salt pork or bacon, chicken and mushrooms, and if deep
enough, to be used in place of the casserole for cooking the dish
.IG "" "3-qt saucepan,"
for blanching salt pork or bacon
.IG "" "small bowl, rubber spatula, "
and 
.I wire whip,
for \fIbeurre mani\*(e'\fP
.IG "" "hot serving dish"
.sp
.IG "12 to 24" "onions,"
browned in butter and oil and with sugar, 
then braised, but not completely cooked;
see recipe ONIONS-BRAIS-BR
.IG "1-1/2 Tbsp" "butter"
.IG "1-1/2 Tbsp" "good cooking oil"
.IG "2 Tbsp" "sugar"
.IG "1/2 cup" "brown stock,"
.I dry white wine, red wine, etc.
.IG "" "medium herb bouquet:"
4 sprigs parsley, 1/4 tsp ground thyme, 1/4 tsp ground bay leaf
.IG "" "salt, pepper"
to taste
.sp
.IG "1/2 lb" "mushrooms,"
sliced thickly and browned in butter and oil;
see recipe MUSHROOMS-SAUTE
.IG "2 Tbsp" "butter"
.IG "1 Tbsp" "good cooking oil"
.IG "" "salt, pepper"
to taste
.sp
.IG "4 oz" "salt pork,"
cut into medium dice,
or
.I bacon
cut into \fIlardons\fP, 1/4x1 inch rectangles
.IG "2 Tbsp" "butter"
.sp
.IG "3 lb" "frying chicken, "
cut up, or 2 lb \fIboneless chicken breasts\fP, 
divided into cutlets and, if necessary, pounded to equalize and trimmed
.IG "" "butter"
or
.I good cooking oil,
as needed to supplement pork fat
.IG "" "salt, pepper"
to season chicken pieces well
.sp
.IG "2 Tbsp" "butter"
.IG "2 cloves" "garlic,"
chopped and mashed
.IG "2" "shallots"
or
.I half an onion
finely chopped
.IG "3 Tbsp" "flour"
.sp
.IG "1/4 cup" "cognac"
.sp
.IG "2 cups" "red wine,"
young and full-bodied
.IG "1 to 2 cups" "brown chicken stock,"
or if not available, \fIbrown stock\fP
.IG "1/2 Tbsp" "tomato paste"
.IG "" "bouquet garni:"
2 stalks celery with leaves and 4 sprigs parsley tied into a bundle,
and 1/2 tsp ground bay leaf, and 1/4 tsp ground thyme
.IG "1/2 tsp" "salt"
.IG "1/8 tsp" "pepper"
.sp
.IG "" "beurre mani\*(e':"
3 Tbsp \fIflour\fP and 2 Tbsp \fIsoftened butter\fP
.sp
.IG "" "croutons:"
toasted bread triangles with \fIolive oil\fP or \fIbutter\fP;
2 or 3 per serving
.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
Blanch the diced salt pork or the bacon \fIlardons\fP
in 2 quarts of boiling water for 10 minutes.
Strain and rinse, for use in step 3 below.
.SK 2
In one skillet,
begin preparation of the brown-braised onions, so they can cook 
while the other ingredients are prepared.
Stop when the onions are half cooked, after about 15 minutes simmering.
See recipe ONIONS-BRAIS-BR.
.SK 3
In the other skillet, 
over medium heat melt the butter and brown the salt pork or bacon.
When done, skim off the dice or \fIlardons\fP and reserve to a side dish.
.SK 4
Dry the chicken thoroughly.
Brown it a few pieces at a time
in the hot fat in the skillet, over high heat (@9-10).
As the chicken browns,
season well with salt and pepper.
Additional good cooking oil may be needed.
Be careful not to overcook the chicken in this step and in 
step (8).
Reserve the chicken when it is browned and keep warm.
.SK 5
Saut\*(e' the mushrooms in butter and oil or in the grease remaining
after browning of the chicken.
Reserve to a side dish.
See recipe MUSHROOMS-SAUTE.
.SK 6
Put the casserole (or the deep skillet) over medium heat,
melt 2 Tbsp butter,
add the garlic or onion and \fIsaut\*(e'\fP briefly.
Add 3 Tbsp flour and cook for a minute or so
with constant stirring to make a brown \fIroux\fP.
.SK 7
Return the bacon and chicken to the casserole, 
including any juices rendered from the chicken during standing.
Warm briefly.
Add the cognac, stand back, and ignite the cognac.
Shake the casserole back and forth for several seconds,
until the flames subside.
.SK 8
Add the red wine, chicken stock, tomato paste, \fIbouquet garni\fP
and seasonings.
Return the onions and mushrooms to the casserole, including any
juices.
If necessary, add water to cover the contents of the casserole.
Bring to a boil, turn heat down and simmer very gently, covered, until the
chicken is done (perhaps 20 minutes for breast cutlets, about twice
that for pieces of a whole chicken).
Be careful to maintain no more than a gentle simmer!
When chicken is done, remove the 
.I bouquet garni 
from the casserole.
.SK 8
If the cooking liquid is too thin or has too much grease,
pour off the cooking liquid, degrease, and transfer the liquid to a skillet.
Keep the casserole warm.
Under high heat reduce the liquid to about 3 cups.
The sauce should be thick enough to coat a spoon lightly.
If necessary, thicken by beating in small portions of
\fIbeurre mani\*(e'\fP and simmering for a minute or so.
Correct seasoning.
Pour the sauce back into the casserole.
.SK 9
If not done in step 8, correct the seasoning.
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.
The dish is better the next day.
.SK 10
Bring the casserole to the simmer, basting the chicken with sauce,
cover, and simmer slowly until the chicken is hot through.
Optionally arrange on a hot serving platter.
Decorate with sprigs of parsley.
.SK 10
Serve the chicken over the croutons, 2 or 3 per serving.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
Be careful not to overcook the chicken 
in the browning or in the long simmer.
.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.
.PP
(2) 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 may not 
cook in the time proper for the chicken.
.PP
(3)
If the pieces of chicken are large, after they are browned, saut\*(e'
them at medium heat (@5) for perhaps 10 minutes, covered,
optionally at the same time adding the uncooked onions and mushrooms, 
to brown them.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
complex sequence of steps, with attention to detail required.
.I Time:
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