Coq Au Vin With Shiitake Mushrooms Recipes

30-MINUTE COQ AU VIN

Steps:

• Put the bacon into an unheated large, high-sided skillet and cook over medium heat, stirring periodically, until the bacon is browned and crisp, about 8 minutes. Transfer the bacon to a small bowl with a slotted spoon; set aside.
• Discard all but 2 tablespoons of the bacon fat in the pan. Increase the heat to medium-high. Add the mushrooms, 1/4 teaspoon salt and several grinds of pepper and cook until browned, 2 to 3 minutes. Stir in the garlic, flour and tomato paste and cook, stirring, until the tomato paste darkens a little, about 1 minute. Add the chicken broth, wine, onions, thyme, 1/2 teaspoon salt and more pepper. Bring to a boil, then let simmer until thickened, about 4 minutes.
• Turn the heat down to medium, and whisk in the butter a little at a time. If the sauce tastes a little too acidic, add the sugar. Nestle the chicken and cooked bacon into the sauce, and simmer gently until the chicken is heated through, 6 to 7 minutes. (This could take up to 10 minutes if the chicken is cold, or as little as 3 minutes if it is warm.) Spoon the sauce over the chicken pieces periodically to coat completely. Toss the chicken in the sauce, remove the thyme stems, sprinkle with the parsley and serve.

COQ AU VIN

Steps:

• Preheat oven to 350°F. Heat 1 tablespoon oil in an ovenproof pot over medium-high heat. Season chicken with salt and pepper. Cook chicken in batches until browned, 5-6 minutes per side. Transfer to a plate.
• Add bacon to pot; cook until rendered. Add carrots, celery, and onion; cook until onion is translucent, 7-8 minutes. Stir in 1 cup wine and tomato paste; simmer for 2-3 minutes. Add remaining 3 cups wine. Boil until wine is reduced by half, 15-20 minutes. Return chicken to pot.
• Add broth. Tie thyme and rosemary sprigs together; add to pot. Bring to a boil and cover pot. Transfer pot to oven and braise until chicken is tender, about 1 1/4 hours.
• Meanwhile, heat 1 tablespoon oil in a large pot over medium-high heat. Add mushrooms; sauté until browned, about 5 minutes.
• Transfer chicken from sauce to pot with mushrooms; keep warm. Simmer sauce over medium heat until reduced by 1/3, about 20 minutes. Season with salt and pepper.
• Add mushrooms and chicken to sauce. DO AHEAD: Coq au vin can be made 3 days ahead. Chill uncovered until cold. Cover; keep chilled. Rewarm before serving.

COQ AU VIN WITH SHIITAKE MUSHROOMS

Steps:

• Place mushrooms in a bowl, cover with warm water and allow to soak 30 to 40 minutes, until softened.
• Meanwhile, in a heavy casserole, saute the bacon in the oil until golden and crisp. Remove the bacon from the casserole, draining it well, and add the chicken pieces. Brown the chicken over high heat until golden on all sides. You may not be able to do all the chicken at one time; do not crowd the pieces in the pan. Set the browned chicken aside. Toss the peeled onions in the hot fat briefly to lightly brown them. Remove the onions from the casserole.
• Lower heat and add the carrots, shallots and chopped onion. Saute until tender. Stir in the flour and cook, stirring over medium heat until the flour turns golden. Stir in the wine. Bring to a simmer, season lightly with salt, pepper and thyme then return the bacon and chicken to the casserole.
• Drain the mushrooms, reserving the liquid. Cut off any tough stems. Add the mushrooms to the casserole along with the soaking liquid.
• Cover casserole and place over low heat. Allow to cook slowly for 30 minutes. Add the lightly browned whole onions. Continue cooking about 20 minutes longer, until the onions are tender. Stir in the cognac or brandy. Taste for seasoning. Transfer to a serving dish and sprinkle with parsley.

BOK CHOY WITH SHIITAKES

Steps:

• Put wok or large skillet over maximum heat, and add oil. When oil smokes, add garlic. Stir once, and add the bok choy. Cook for a minute or two until it just begins to brown. Then stir, and add shiitakes and sugar.
• Cook, stirring occasionally, a minute or two, and add the chicken stock and fish sauce. Cook, stirring, until the bok choy is tender. Add a bit more stock or water if necessary -- the mixture should not dry out entirely. Serve immediately.