Coq au Vin Ingredients
Ingredients
- For the Brown-Braised Onions
18 to 24 pearl onions, peeled
1 1/2 tablespoons butter
1 1/2 tablespoons oil
1/2 cup of brown chicken stock
Salt and pepper
4 parsley sprigs
1/2 bay leaf
1/4 teaspoon thyme tied in cheesecloth
- For the Sauteed Mushrooms
2 tablespoons butter
1 tablespoon oil
1/2 lb fresh mushrooms, washed, well dried, left whole if small, sliced or quartered if large
Salt and pepper
Directions
- For the Brown-Braised Onions
- (Use small ovenproof frying pan.) When the butter and oil are bubbling in the skillet, add the onions and saute over moderate heat for about 10 minutes, rolling the onions about so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly.
- Put the pan in a preheated 350 degree oven for 40 to 50 minutes, turning them once or twice. They should be very tender, retain their shape, and be a nice golden brown. Remove the herb bouquet.
- For the Sauteed Mushrooms
- Place the skillet over high heat with the butter and oil. As soon as you see that the butter foam has begun to subside, indicating it is hot enough, add the mushrooms. Toss and shake the pan for about 4 to 5 minutes. During their saute, the mushrooms will at first absorb the fat. In 2 to 3 minutes, the fat will reappear on their surface and the mushrooms will being to brown. As soon as they have browned lightly, remove from heat.