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Coq au Riesling (M, TNT)
Source: From an old James Beard cookbook, "Menus for Entertaining"
Serves: 8

2 2-1/2 to 3 lbs. chickens, quartered (that's two chickens each weighing 2-1/2 to 3 lbs.)
6 tbsp. peanut oil
8 shallots or scallions, finely chopped
24 small white onions
3 carrots, cut in rounds
1/2 cup cognac
1-1/2 tsp. salt
1 tsp. pepper
Chopped parsley
2 cloves garlic, chopped
2 cups white wine
1 lb. mushroom caps
Beurre manie (flour and margarine kneaded together), optional

Cut and flour chicken, and brown lightly in oil. Remove chicken pieces to a hot platter.

Add shallots or scallions, onions, and carrots to peanut oil. Brown lightly. Return chicken pieces to pan, and blaze with warmed cognac. Toss well, season with salt, pepper, parsley, and garlic.

Add wine and simmer for 20 minutes, covered. Add mushrooms and turn chicken pieces. Continue cooking until mushrooms are done, and chicken is tender.

The sauce may be thickened with beurre manie.

Serve with small boiled new potatoes tossed in margarine and chopped parsley.

Poster's Notes:
I never used the beurre manie (the "e" should have an acute accent but my email won't do it). It's not necessary as the flour on the chicken thickens the sauce and the beurre manie adds a lot of fat.

This makes a lot (2 chickens plus the vegetables!) and I can never fit it in a pot that will hold it all and sit on a burner on the stove so I make it in a roasting pan and brown the chicken in batches and put it all in the roasting pan before adding the wine. I think I baked it at 350°F for about half and hour to 45 minutes after adding the wine.

Posted by Paula Miller Jacobson

Nutritional Info Per Serving: N/A