On Sat, 05 Jan 2013 12:43:48 -0700, Janet Bostwick
> wrote:

> On Sat, 05 Jan 2013 10:22:03 -0800, sf > wrote:
>
> >On Sat, 05 Jan 2013 09:18:53 -0800, sf > wrote:
> >
> >> On Mon, 31 Dec 2012 00:06:53 +0100, (Victor Sack)
> >> wrote:
> >>
> >> > Coq au vin rouge is one of the world's most famous dishes and, as far as
> >> > I am concerned, also one of the most overrated. It is incomparably
> >> > better made with (and accompanied by) white wine. I posted an Alsatian
> >> > version of coq au Riesling before; this one is made with chardonnay and
> >> > is very nice indeed, too. Instead of a jointed whole chicken I used
> >> > chicken legs and thighs; instead of butter flavoured with Oregon black
> >> > truffles I used Italian-produced butter flavoured with summer truffles;
> >> > instead of pearl onions I used small shallots, peeled but not blanched.
> >> >
> >> > Victor
> >> >
> >> > Pairings: Coq au Vin Blanc
> >> > By FLORENCE FABRICANT
> >> >
> >> > Just as Oregon borrows from Burgundy in vineyards planted with pinot
> >> > noirs and chardonnays, that region also inspires dinner. The iconic
> >> > boeuf bourguignon would not be the best choice with chardonnay, but this
> >> > version of coq au vin, replacing Chambertin with chardonnay, couldn't be
> >> > better. I went light with it, omitting the bacon lardons. And 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
> >> >
> >>
> >> Okay, I'm going to make this tonight. Now for what to serve with it.
> >> I see noodles or "steamed" potatoes are traditional... I have both on
> >> hand, so I'll decide later which one appeals. But I'm stuck on what
> >> vegetable would go with it. Something green, like baby spinach
> >> sauteed in olive oil and garlic? Or maybe a gratin? I have butternut
> >> squash on hand for that.
> >>
> >> I need some guidance. TIA
> >
> >PS: would someone please read through that recipe for me? I have to
> >be missing something. It looks like the onions and mushrooms are
> >cooked on the stovetop and then they go into the oven with the chicken
> >in step 2, but the recipe wants you to cook them even more after they
> >come out of the oven. That part doesn't make any sense to me. I can
> >understand thickening the sauce and making sure the onions are cooked,
> >but I can't understand cooking mushrooms to death.
> >
> >Also, what's the point of limiting tarragon to a garnishment? Why not
> >cook it with the chicken and use a little more for fresh color at the
> >end if you want to see a bright green?
> The way I see it, you are browning first the chicken and then the
> pearl onions for added flavor and appearance. Remove. Then add the
> flavoring veggies -- chopped onion, celery and garlic -- they are
> going to cook down during the chicken and mushroom cooking process.
> After cooking, the chicken is removed while the sauce and mushrooms in
> pan reduce a bit. Now the pearl onions are added back in to finish
> cooking. Adding the pearl onions at this point means they will still
> be whole in the finished dish and not falling apart -- they are part
> of the presentation. Scattering the tarragon on top of the hot dish
> means that the air surrounding the dish will be perfumed for the
> diner. The recipe writer didn't want the actual flavor cooked into
> the dish. (My take)
> Janet US

Thanks, Janet... so I'd just the mushrooms just turn to mush?

--
Food is an important part of a balanced diet.