Spirited Entertaining - Great New Recipes using Manitoba Foods - Manitoba Agriculture, Food and Rural Initiatives

skip to side bar • skip to page content

August 2006

Spirited Entertaining: Great New Recipes Using Manitoba Foods

Coq au Vin

Celebrate Manitoba’s rich French heritage with this classic combination of chicken and red wine.

3 tbsp	(45 mL)	flour
1/2 tsp	(2 mL)	paprika
pinch	(pinch)	mace
4	(4)	CHICKEN LEGS, skin removed
2 tbsp	(25 mL)	canola oil
1/4 cup	(50 mL)	brandy
12	(12)	pearl onions
1/2 lb	(250 g)	small mushrooms
1	(1)	garlic, minced
2 tbsp	(25 mL)	parsley, chopped
1	(1)	bay leaf
1/2 tsp	(2 mL)	dried marjoram
1/2 tsp	(2 mL)	dried thyme
1 cup	(250 mL)	red wine
Mix flour, paprika, mace and salt in a plastic bag. Add chicken legs and shake so the chicken is coated with the flour mixture. In a large skillet over medium heat, heat canola oil and brown chicken on both sides. Turn off heat, add brandy and ignite. Once flames die out, remove chicken and set aside. Turn up the heat and add the onions, mushrooms and garlic. Stir cook for 2-3 minutes. Stir in parsley, bay leaf, marjoram, thyme and wine. Reduce heat to low, add chicken legs, cover and simmer until a meat thermometer inserted into the thickest piece of chicken reads 170°F (77°C) - about 45 minutes to 1 hour. Transfer to a deep serving platter. Serve with egg noodles, French bread and a salad. Makes: 4 servings Manitoba Chicken Producers www.chicken.mb.ca

A rich, robust red like Pere Anselme Chateauneuf-Du-Pape is our choice for this classic. Whenever possible cook with the wine you will be drinking. Visit www.liquormartsonline.com for more information.