Alice Brown's Coq Au Vin Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Chicken pieces with skin; adjusted to number of servings needed
Garlic salt
Cracked black pepper
1 or 2 large onions
1 leek
Shallots
3-5 stalks of celery
Mushrooms. .crimini or shiitake
16 oz. low sodium chicken broth
1 bottle of white or red wine; or mixed
Fresh herbs if available.. sage, thyme, terregon
Fresh garlic to taste
Kale or other greens such as parsley, if desired
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Directions: |
Directions:Heat up skillet and place pieces of chicken skin side down, no butter or oil needed. Season both sides with salt and pepper.
In another pot, with a cover, put 5 capfuls of extra virgin olive oil, cut up large onion pieces, and chopped shallots. Add cut up celery and mushrooms.
Add any fresh herbs. Salute on media until well cooked. Towards the end, add cut up fresh garlic. Add chicken to the stew pot, add 16 oz.of low sodium chicken broth, some goes to the skillet to pick up bits, and all added to the stew pot. Cook on a medium flame, bring to a boil, then lower, and simmer for at least 20 minutes. Turn off the heat, and let it sit covered for a while. Add cut up kale or greens to the pot. This dish tastes better the next day or after! |
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Personal
Notes: |
Personal
Notes: Alice was one of my most favorite cousins and people. Sadly, she passed away in 2001, way too soon. She was a loyal friend and one of the funniest people, ever. Alice left a legacy of hysterical stories still told and laughed over. She was also a wonderful cook. This is her recipe adapted by me over the 30 odd years that I have made it. I remember the moment I first watched her make it in her kitchen in Oakland, California., and made a point to commit it to memory. I make it often, and I think about and remember Alice each time I make it. I never get tired of it, and perhaps its because it lets me hang out with Alice.
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