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Julie Bove[_2_] Julie Bove[_2_] is offline
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Default REC: Coq au Vin Blanc

sf wrote:
> 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.
>
>


I like buying dried spices and herbs at Target because they carry a variety
of sizes. I can get small bottles of things I don't use much of. Some of
the grocery stores here also have small jars but not all.