Red Burgundy Coq au Vin (Emeril Lagasse) |
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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Ingredients:
4 ounces bacon, diced |
1 pound fresh crimini mushrooms, trimmed and sliced |
20 pearl onions, peeled |
salt and pepper |
2 tablespoons flour |
2 tablespoons minced shallots |
1 tablespoon minced garlic |
2 tablespoons tomato paste |
1 chicken, about 4 pounds, about, cut into 8 pieces |
essence |
1 cup chicken stock |
2 cups red wine |
1 teaspoon thyme |
2 tablespoons parsley, plus extra for garnish |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried leaf oregano |
1 tablespoon dried thyme |
Directions:
1. 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 chicken with 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.
2. Essence (Emeril's Creole Seasoning):
3. Combine all ingredients thoroughly and store in an airtight jar or container.
4. Yield: about 2/3 cup
5. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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