Thu Dec 14, 2006
coq au basque
a chicken recipe to make you enjoy cooked chicken
Coq au Basque
A hybrid coq au vin and basque-style chicken.
1 whole chicken - the butcher will probably cut it up for you!
8 or so pearl onions, quartered
3-4 cloves garlic, pressed or finely chopped
6 or so sweet italian peppers (or red pepper/bell pepper mix)
8-10 mushrooms (brown are best)
chopped fresh parsley
bottle of cheep white wine
1/4-1/2 lb of ham, cut into strips (1/4" thick or so)
bacon fat or a couple slices of bacon
flour mixed with salt, pepper and few dashes cayenne pepper (maybe 1 cup or so, total)
Cut up the chicken, remove excess fat. Render the fat in the cast iron pot while you are cutting. Add some bacon fat or minced bacon. Olive oil is a reasonable substitute for either of these.
Lightly salt and pepper the chicken, then dredge the chicken parts in the flour.
Get the grease in the pot pretty hot, and brown all chicken parts (you'll probably need to do this in batches). Put browned chicken aside on a plate.
Add onions and cook them for a bit, then gradually add peppers, mushrooms, garlic, ham, and parsley.
Get that stuff all *nice, then start gradually adding wine (don't add all at once, else the pot will cool down too fast) - empty the bottle over the course of maybe 5-6 pours.
Generously dash the browned chicken with tabasco while adding the wine. When all the wine is in and simmering nicely, add the chicken.
Put lid on the cast iron pot, and put in 375 oven. Cook for around an hour or so - better to cook it bit more than less.
And on the side...
Cut up a potato or two (yukon gold is good variety) into 1/2 inch chunks. Dress with some chopped parsley, a couple cloves of finely minced or pressed garlic, salt, pepper, and olive oil. Spread onto a cookie sheet or baking pan. Put in oven with chicken and roast 'em up for about 45 min or so. Be sure to visit them every once in awhile to turn them.
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