Ingredients: |
Ingredients: 7 center cut bacon strips
butter
1 large family pack chicken breasts, skinned, boned (about 6)
1 large family pack chicken thighs, with skin on bone (about 8)
2 large yellow onions
3 medium to large cloves of garlic
1 pint button mushrooms
4 green onions
3 Knorr brand chicken bouillon cubes
2 boxes Maggi brand Spaetzle
1 and 1/2 bottles of Alsatian Riesling wine
Herb de Provence
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Directions: |
Directions:1. Cook bacon in a fry pan and remove the bacon from the pan.
2. Add two teaspoons of butter to the rendered bacon fat, melt, and begin browning thighs. Start with skin side down and brown for 4-5 minutes per side for the thighs.
3. While thighs are browning, use a meat mallet and flatten each chicken breast to an even thickness of about 1/2 inch. The breasts will increase in their outer dimension when pounded to tenderize. This is okay and I looked for the middle of the mass and cut in two when done flattening.
4. Brown the breast about 4 minutes per side. This browning should be done over medium-high heat ensuring that the butter/bacon fat doesn't burn.
5. Set your browned chicken thighs skin side down in a large oven roasting pan (I used a Caphelon brand roasting pan). Thighs will make the first layer and the breast will make the top layer of meat in the roaster. When all the meat is browned, take the cooked bacon and mince finely and sprinkle over the layered chicken.
6. Take the rendered fat and set aside. This can be discarded or a small portion may be used to saute the onions in the next step.
7. Without cleaning the pan, add 1 teaspoon of butter, melt it, then saute the two finely chopped yellow onions and minced garlic cloves. It should only take two minutes over medium high heat.
8. Sprinkle the onion and garlic mixture over the layered chicken.
9. Using the same fry pan, add two teaspoons of butter, melt it, then saute one pint of cleaned, sliced mushrooms.
10. Sprinkle the cooked mushrooms over the layered chicken.
11. Dissolve three Knorr brand chicken bouillon cubes in three cups of water and set aside.
12. Place the roasting pan over two burners of your stove top. Turn on the burners on high and let the chicken begin to sizzle. Let the chicken cook, without disturbing the layers, for about 4-5 minutes.
13. Pour one bottle of the Riesling wine over the chicken, slowly.
14. Follow this with the bouillon solution.
15. Continue to heat the roasting pan over the burners until the liquids come to a boil.
16. Sprinkle over the top, finely chopped green onions.
17. Spring over the top, Herbes de Provence, covering fairly liberally.
18. Turn off the heat.
19. Cover the roasting pan with two layers of foils and ensure the edges are sealed as best as possible.
20. Place the pan in a 350º F. oven for 1 hour, 30 minutes.
21. After the required cook time, remove the pan from the oven; remove the foil saving the pieces without tearing.
22. Remove the chicken from the solution. Be careful as the chicken should be melting off the bone and breasts should be fork tender, so handle carefully. Remove bones and skin from thighs and discard.
23. Place the roasting pan over the two burners again and bring the remaining solution to boil.
24. Stir in one half bottle of Riesling wine. Let the mix reduce until there is a slight thickening of the sauce.
25. Add approximately one pint of heavy whipping cream into the solution and whisk in to ensure all of the ingredients are thoroughly blended. Allow to reduce for 5 to 7 minutes.
26. I further thickened the mixture by taking one tablespoon of flour and dissolving it into about 4 ounces of cold water. The mixture should have no lumps and be free running and not pasty.
27. Pour the mixture into the reducing sauce and you should see the thickening occur as soon as the flour/water mixture reaches the boiling point. Continue to whisk this in the pan to ensure an even consistency.
28. When thickened, turn the burners off and gently replace the chicken pieces into the roaster pan.
29. Cover well with the foil pieces you saved and put in the oven on the lowest setting to keep warm. Mine was set at 170º F.
Spaetzle:
1. In a large pot bring 10 quarts of slightly salted water to boil.
2. Add the two boxes of Maggi Spaetzle and cook for 20-25 minutes.
3. Drain and place in an oven proof serving bowl. Add bits of butters and stir into the Spaetzle until dissolved.
4. Cover the bowl with foil or use its cover, if it has one. Place ijn the oven with the chicken until serving.
Now you are free to get ready for your guests, as the entree is ready for service. This dish is nice to prepare ahead of guests arrival as it stays warm until served, while final preparations are made elsewhere. |
Personal
Notes: |
Personal
Notes: Comments:
This recipe has been made solely with chicken breasts, but the thighs add more dimension to the flavor. When browning the chicken pieces, do not overcook the chicken. It will eventually be cooked through after the 1 1/2 hours in the oven.
Spaetzle is simply a handmade egg noodle. The literal translation is "little sparrow" because of the round shape of the traditional Spaetzle. Giant Supermarket also sells a dried variety (brand: Black Forest) which is in the shape of a spaghetti and it also tastes fine. It is usually located in the "International Foods" aisle.
The Knorr brand chicken bouillon is German and I like it better than the American "Wyler" brand cubes. Knorr is less salty and imparts more chicken flavor. The cube is soft and you crumble between your fingers when adding it to the dish.
The Herbes de Provence is a mixture of spices commonly used in French recipes. I believe we purchased our bottle at Giant Supermarket and it is the brand, "Spice Islands."
Alsatian Coq Au Vin is made with white wine, where traditional French Coq Au Vin is made with a red wine.
This recipe was served on December 11, 2004 for nine people, with very little left over! It goes well with a green salad.
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This recipe for Gerry's Coq Au Vin is from