spt-s2k

What's up with this Mr. Chicken or is it Mr. Duck?
Why do the women seem to pick on you ? They all like to talk dirty to you

P.S. Maybe that is why you need a cot for the office

MsPerky

Nah...we just tease him about his username - bluerooster. Did you know that in French it is Le Coq Bleu???!!!

bluerooster

[QUOTE]Originally posted by spt-s2k

bluerooster

Mrs. P....I am gonna find that recipe.

valentine

Hmmmm -- Mr. Blu, you may want to re-think looking for that recipe -- as I recall it begins with, "pluck the chicken after quickly plunging it into boiling water"

Grannyrod

[QUOTE]Originally posted by bluerooster

OhioRacer

[QUOTE]Originally posted by grannyrod

MsPerky

That's Ms P, thank you...don't confuse me with Mrs. Smith.

Here's a recipe:

COQ AU VIN

12 ounces bacon, chopped
8 chicken thighs (about 4 ounces each), skin on
1/2 cup, plus 3 tablespoons flour
Salt and pepper
2 cups onion, julienned
1 pound domestic cap mushrooms, thinly sliced
1/4 cup chopped shallots
2 tablespoons chopped garlic
1 tablespoon chopped fresh thyme
2 bay leaves
3 cups young full-bodied red wine
2 cups brown chicken stock
2 tablespoons butter
1 tablespoon finely chopped parsley

In a large hot ovenproof skillet with a lid, render the bacon until crispy, about 6 to 8 minutes. Remove the crispy bacon from the pan and reserve. Season the chicken with salt and pepper. Season the flour with salt and pepper. Dredge the chicken pieces in the seasoned flour, coating each side completely. Lay the chicken, skin side down in the hot bacon fat and brown the chicken for 3 to 4 minutes on each side. Remove the chicken from the pan and set aside. Add the onions to the bacon fat and saute for 2 to 3 minutes or until tender. Add the mushrooms, shallots, and garlic. Saute for 2 minutes. Season with salt and pepper. Add the thyme and bay leaves. Add the bacon and chicken to the vegetable mixture. Add the red wine and chicken stock. Bring the liquid up to a simmer and cover. Cook the chicken until very tender about 30 to 35 minutes, skimming off the fat. Remove the chicken pieces from the pan and set aside. Blend the remaining flour and butter together into a smooth paste (beurre manie). Whisk the paste into hot liquid. Bring the liquid to a simmer and cook for 3 to 4 minutes. Add the chicken back to the pan and continue to cook for 5 minutes. Stir in the parsley. Season with salt and pepper if needed.

Yield: 4 servings

Grannyrod

[QUOTE]Originally posted by OhioRacer

paS2K

to G-Rod