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Julie Bove[_2_]

"sf" > wrote in message
...
> On Mon, 31 Dec 2012 00:06:53 +0100, (Victor Sack)
> wrote:
>
>> I gave a
>> nod to Oregon's truffle crop by finishing the sauce with a gloss of
>> black truffle butter. It's a modest investment that elevates the dish.
>> A generous slab of unsalted butter (especially if it's high-fat
>> European-style) could also bolster the sauce, though with less foxy
>> intrigue.
>>
>> Coq au Vin Blanc
>> Time: 1 hour 20 minutes
>>
>> 1 tablespoon grape-seed oil
>> 1 3 1/2-pound chicken, in 10 pieces without backbone, dried
>> Salt and ground white pepper
>> 8 ounces white pearl onions, blanched 3 minutes and peeled
>> 1 medium onion, finely chopped
>> 1/4 cup finely chopped celery
>> 4 cloves garlic, sliced
>> 9 ounces oyster mushrooms, trimmed, clumps separated
>> 3/4 cup chardonnay
>> 1 tablespoon lemon juice
>> 2 tablespoons butter (unsalted or black truffle)
>> 1 tablespoon minced tarragon
>>
>> 1. Heat the oil on medium-high in a 4-quart stovetop casserole or sauté
>> pan. Add the chicken, skin side down, as many pieces as fit
>> comfortably. Cook until lightly browned, season with salt and pepper
>> and turn to brown other side. Remove to a platter when done and repeat
>> with the remaining chicken.
>>
>> 2. Add the pearl onions to casserole and toss in fat until lightly
>> browned. Remove to a dish. Reduce heat to low. Add the chopped onion,
>> celery and garlic, cook until softened, and stir in the mushrooms. When
>> they wilt, add the wine, bring to a simmer and season with salt, pepper
>> and lemon juice. Return chicken to casserole with any accumulated
>> juices, baste, cover and cook 30 minutes, basting a few more times.
>> Remove the chicken to a platter.
>>
>> 3. Increase heat to medium-high and cook the sauce and mushrooms about
>> 5 minutes, until sauce thickens slightly. Lower heat, add the pearl
>> onions and butter. When butter melts, check seasonings, return chicken
>> to casserole, baste and simmer a few minutes. Serve from casserole or
>> transfer to a deep platter. Scatter the tarragon on top before serving.
>>
>> Yield: 4 servings.
>
> Thanks, that looks good enough to give a try and I just happen to have
> some of that truffle butter on hand. Tarragon is another matter,
> fresh or dried. Not that I don't like tarragon, but I am not French
> and don't have enough uses for it to replace the stale bottle of dried
> tarragon that I finally threw out, but this recipe looks good enough
> that I'll buy tarragon.... not sure what form it will be in yet, but I
> can always freeze "fresh" tarragon.
>
>
>
> --
> Food is an important part of a balanced diet.