Chef Jean Lois Coq Au Vin

So, I have been watching a lot of TV for a non TV person but I happened to be working on a project down where the TV is and turned it on for background noise. Well this sounded really good and I tried it for Sunday dinner. This time I used all the prescribed ingredients. Wow!!!! It was good. I almost licked my plate clean. I used pomagranate juice instead of wine because I am too guilt ridden to buy wine. And I made my own mashed potatoes without the corn, (forget what I said about all the ingredients because I used dried herbs too.) Everyone loved it.

Serves 4

As seen on The Food Nanny show….

1 small whole chicken cut up with bones left in
2 medium to large russet potatoes
1½ cups fresh pearl onions, peeled or may use frozen already peeled
3 cups domestic white mushrooms, cleaned, cut in half
¼ cup fresh or frozen corn
1-liter (33.81) ounces red wine or pomegranate juice
1/3 cup cream
4 Tablespoons butter
Coarse salt to taste
Fresh ground pepper to taste
¼ cup unbleached white flour
Olive oil
3 to 4 sprigs each: Fresh Rosemary, Thyme, and Oregano. Can tie altogether to make an herb bouquet or (garni) in French.

1. Brown the chicken on both sides until golden in olive oil over really high heat in a large fry pan with not too much salt and pepper.

2. Remove skins from the onions. Brown onions in a small sauce pan in olive oil on high heat, moving them around often, don’t burn them, but
get them nice and brown.

3. Turn the heat down on the chicken and toss in one handful of the flour (this is called sash) toss in another handful of the flour….isn’t it fun?!!!!....... This will add thickness to the drippings.

4. Add onions and one-liter wine or pomegranate juice to the chicken and let
cook one minute on top of the stove.

5. Place the individual sprigs of herbs or the garni in the bottom of an oven proof pan and pour the chicken mixture and onions over top.

6. De-glaze the pan that you fried the chicken in by adding in a little more juice until all the drippings etc. are incorporated with the juice…add this to the chicken in the pan.

7
Cover with foil and bake 1 hr. 15 min. 350 degrees

8. Quarter the potatoes and boil them in salt and pepper in not a lot of water…just barely to cover…..until done. Mash with a fork, not a potato masher.

9.
Heat the cream, butter and corn in a small saucepan on top of the stove and keep warm.

10. When 20 minutes is left to cook the chicken add in the cleaned and cut mushrooms and cover again and finish cooking.

11. When ready to serve the Coq au vin, stir the cream mixture into the potatoes with a fork. Mix together with a little more salt and pepper to taste and divide them amongst four plates.