Ingredients
1 1 chicken -- cut 9 pieces
Directions
2 TB unsalted butter
10 oz pearl onions -- peeled
4 sl bacon -- cut 1" pieces
1 TB all-purpose flour
3/4 c chicken stock
1 bouquet garni (parsley,
: thyme, bay leaf) -- garlic
: optional
2 c red wine
: salt and pepper
1 TB red wine vinegar
Brown the chicken in the butter in a frying pan over moderate heat.
Place chicken in a heavy casserole.
Brown the onions and bacon in the frying pan and add to the chicken.
Remove all but 2 T ft from the pan. Add the flour and stir well.
Add stock, bouquet garni, wine, salt and pepper. Stir and pour over
the chicken. Cover and simmer 30 minutes.
Add the red wine vinegar. Degrease the sauce before serving.
Shared by Sherilyn Schamber
Recipe By : Pampille's Table
From: Sherilyn Schamber
Servings: 4 servings
Coq Au Vin (Chicken Braised In Red Wine) Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Chicken; Poultry; Wine Recipes
The History of Recipes
It is quite feasible to trace the history of recipes back into antiquity, in fact as far as the Egyptians, and maybe even further. Interesting though that maybe, sadly, these old cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the most ancient recipe found, according to academics is a collection of clay tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful. Progressing into The time of the romans 25BC a roman called Apicius created a few scripts which described recipes prepared by his fellow Romans. In his scrolls, he tells us how the roman meals were split into hors d`oeuvres, main course and desserts, a very modern way of dining. Aspicius also informs us how the cooks of Roman times used a wide range of herbs and spices, including many that are still in use today such as thyme, fennel and asafoetida. As our culinary historical trip moves to more modern times we find a couple of interesting cookery books published in the 1300s ; a cookery book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these books are unconnected to the spicy food that we all know today, but instead recipes for the types of meals cooked for the rich and powerful of those days. In the 15th century, people returning from the crusades brought us many new foods and spices from the Middle-East, including spices such as rosemary and coriander. The introduction of these new foods and spices caused a torrent in books on cooking, most of which are kept safe in private collections. Over the next few centuries, the families of Europe tried to serve the most extravagent banquests, and as a result chefs and their recipe collections were much in demand. Notwithstanding that, it wasn`t until the nineteenth century the formal cooking and recipe books reached a high level of popularity. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to assembling, verifying, and recording popular recipes of the day. By the arrival of the twentieth century, cookbooks were increasing in popularity as a result of increased literacy, leisure time and having more disposable income. The introduction of television gave us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everybody to search through thousands of recipes just like those on our web site. |
We hope you enjoy this Coq Au Vin (Chicken Braised In Red Wine) recipe.
