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| 3 Greats from the Cooks Warehouse COQ AU VIN (CHICKEN COOKED IN RED WINE) SERVES 4 3-4 lb. chicken salt and pepper 1/2 lb. smoked bacon, diced 1 tbs. olive oil 3 shallots, peeled and sliced 3 cloves garlic, shaved 1 cup diced carrots 2 tbs. all-purpose flour 2 1/2 cups dry red wine (good quality) 2 cups chicken stock 1 sprig fresh thyme 1 sprig fresh rosemary 1 bay leaf 6 crushed black peppercorns 1/4 lb. mushrooms, cleaned and quartered 4 tbs. butter 1 pint small shallots or pearl onions, peeled 2 tbs. flat Italian parsley Season chicken with salt- and pepper-seasoned flour. Render bacon until browned. Remove bacon and leave fat in the pan. Add olive oil to pan and brown chicken on both sides. Remove chicken and keep warm. Add shallots, garlic and carrot, cook 3 minutes until soft. Stir in remaining flour, if any, then place the chicken back in the pan. Pour in red wine and flame. Cook until flame goes out. Add chicken stock to pan and bring to a boil. Skim, place herbs in pan and place covered in oven for 40 minutes. FINISHING THE SAUCE Remove chicken from pan and keep warm. Run pan juices and vegetables through a fine strainer. Sauté mushrooms and shallots in butter. Add cooking liquid to vegetables and simmer. Return chicken to pan and heat thoroughly. Place chicken pieces on serving platter and pour sauce and vegetables over chicken. Garnish with chopped parsley. WARM VICHYSSOISE (POTATO AND LEEK SOUP) SERVES 6 3 leeks (white part only), cleaned and diced 2 tbs. butter 2 Idaho potatoes, peeled and diced 1 qt. chicken stock salt and pepper 1/4 qt. heavy cream (whipped to soft peaks) 1/4 c. chives Thoroughly clean leeks and drain. Melt butter and sweat leeks until transparent. Add potatoes and cook 5 minutes. Add chicken stock and bring to a boil. Skim. Simmer until potatoes are tender. (30 minutes) Season with salt and pepper. Puree in blender and run through a fine strainer. Check seasoning. Heat soup base and whisk in heavy cream. Garnish with chives. TART TATIN (CARAMELIZED UPSIDE DOWN APPLE TART) SERVES 8 PATE BRISEE (Short-crust pastry dough) 1/2 lb. butter, cubed and chilled 1 1/2 cups all-purpose flour 1/2 tsp. salt 1/2 cup ice water Mix and chill for 1 hour. Roll out into a 10” circle and chill until apple filling is ready. 6 tbsp. butter 1/2 cup sugar 6 apples, peeled, cored and sliced Preheat oven to 375. Melt butter and sugar in a 9” pan. Arrange apples in pan and cook over medium heat for 10 minutes or until light-colored caramel has formed under apples. Place pastry on top and tuck down the edges. Place pan in oven and bake for 20 minutes or until the pastry is golden. Remove from oven and allow to cool until liquid is congealed. Re-warm slightly and invert on a dish. Serve warm. |
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