Coq Au Vin (Chicken with Wine)
Pecan Chicken with Dijon Sauce
Pop's Crusty Chicken



Coq Au Vin (Chicken with Wine)

3 pound chicken, cut into 8 pieces
1/2 cup flour
1/2 teaspoon nutmeg
1 teaspoon salt
6 tablespoons olive oil
1/2 cup celery, chopped
1/2 cup onion, chopped
2/3 cup chopped ham
1 bay leaf
1/2 teaspoon thyme
1/4 teaspoon garlic, minced
2 teaspoons salt
4 whole cloves
12 pearl onions
18 button mushroom caps
1/4 cup of brandy
1 1/4 cups of red wine
1 1/2 tablespoons flour
Preparation:

Lightly rinse the chicken under cool running water. Add the nutmeg and
salt to the flour and dredge the chicken in it. Shake off any loose flour
and cook the chicken in the olive oil until browned and transfer to a
casserole dish that has a cover. Sauté the celery and onions in the same
pan until golden brown. Stir in the next 5 ingredients and mix well for
one minute, add to casserole dish. Stick one of the pearl onions with the
cloves. Add that onion, mushrooms and remaining onions to the casserole.
Pour the brandy in the dish and carefully ignite it. Once it has burned
off, add 1 cup of the wine, cover and cook in a preheated oven of 350°F
for 1 1/2 hours. Blend flour with the remaining quarter cup of wine, stir
into the liquid in the casserole thoroughly and return to oven for an
additional 5 minutes until the sauce has thickened.



Pecan Chicken with Dijon Sauce

4 boneless chicken breasts
1 1/2 sticks of butter
4 tablespoons Dijon mustard
6 ounce of pecans, finely ground
2 tablespoons canola oil
2/3 cup sour cream
1 teaspoon salt
pepper to taste
Preparation:

Place chicken between 2 pieces of waxed paper and pound gently until about
1/4 inch thick. In a microwavable bowl, melt 1 stick of butter and 3
tablespoons of the mustard until just melted. Whisk to incorporate. Place
the pecans on a dinner plate. One by one dip the pounded chicken breasts
into the butter/mustard sauce then into the pecans, coating thoroughly.
Melt the half stick of butter in a skillet, add the oil and heat to
medium. Sauté the chicken for a few minutes on each side to brown and
transfer to a casserole dish. Place in a medium oven (300°F) for about 6
more minutes. Drain the pan of oil and deglaze with the sour cream,
stirring with a whisk over medium heat. Add the remaining tablespoon of
mustard and season with salt and pepper. Place a pool of the sauce on
each of four plates and place the cooked chicken on top.



Pop's Crusty Chicken

A tasty version of fried chicken, that's grilled not fried.

Makes 6 servings

1/4 cup orange marmalade
1/4 cup orange juice
2 tablespoons low sodium soy sauce
1 teaspoon fresh ginger root, grated
1 1/2 teaspoons Dijon mustard
1 garlic clove, minced
3 1/2 pounds skinless chicken thighs
1 cup lightly crushed corn flakes
4 California peaches, chopped
1/2 cup orange marmalade
1/2 cup green onions, thinly sliced
2 tablespoons cider vinegar
1 teaspoon fresh ginger root, grated

In small bowl, combine first 6 ingredients to make orange-ginger marinade.
Place chicken in zip-top plastic bag. Pour marinade over chicken; close
bag securely, turning to coat well. Refrigerate 2 hours. Remove chicken
from marinade and roll in corn flakes. Pat extra corn flakes on if
necessary to make a solid coating. Place chicken in lightly oiled
disposable aluminum foil pan; cover loosely with foil. Cook on covered
grill over medium, direct heat 30 to 40 minutes or until cooked through.
Uncover last 10 minutes.

Tangy Peach Salsa: Combine peaches, marmalade, green onions, vinegar and
ginger root (last 5 ingredients) in medium bowl. Refrigerate until ready
to use. Makes 2 1/2 cups. Serve chicken hot or cold with tangy peach
salsa.

Note: If fresh ginger is unavailable, use 1/4 teaspoon dried for the 1
teaspoon fresh.

Chicken can be baked in a conventional oven. Prepare as above and bake in
a 350°F. oven 30 to 40 minutes.

Source: The California Tree Fruit Agreement



Personal Chef Brian Koning www.personalchefmarketing.com
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