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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta   [X C  cake, cookie, candy]
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "CHICK-RED-WINE3" "M" "8/25/99"
.\"   ---------------------------------
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "COQ AU VIN - III" "\fIcoq au vin\fP, chicken in red wine with onions, mushrooms and bacon"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
YACAVR (Yet Another Coq au Vin Recipe).
.PP
This is meant to be an easy quick version of the recipe.
.PP
Modified from CORDQUICK, page 102.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "4 to 6 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "fireproof casserole,"
3 quart, or a large deep 
.I skillet
.sp
.IG "3 lb" "frying chicken, "
cut up, or 1-1/2 lb \fIboneless chicken breasts\fP, 
divided into cutlets and if necessary, pounded to equalize and trimmed
.IG "2 Tbsp" "good cooking oil"
.IG "" "salt, pepper"
to season the chicken pieces
.sp
.IG "4 oz" "salt pork"
or
.I bacon
cut into medium dice or \fIlardons\fP, 1/4x1 inch rectangles
.IG "20" "button mushrooms"
or 1/2 lb 
.I mushrooms,
sliced thickly 
.sp
.IG "20" "pearl onions"
(easier to peel if blanched for several minutes),
or 1 
.I large onion,
diced large
.sp
.IG "1" "small onion,"
diced \fIbrunoise\fP
.IG "1" "small carrot,"
diced \fIbrunoise\fP
.IG "1" "small celery stalk,"
diced \fIbrunoise\fP
.IG "2 Tbsp" "flour"
.sp
.IG "2 cups" "good red wine"
.sp
.IG "1-3/4 cups" "hot chicken stock"
.IG "1/2 Tbsp" "tomato paste"
.IG "1/2 tsp" "salt"
.IG "1/8 tsp" "pepper"
.IG "" "bouquet garni:"
4 sprigs 
.I parsley, 
1/4 tsp each ground
.I thyme 
and 
.I bay leaf, 
1 
.I green leaf of a leek
.sp
.IG "" "salt, pepper"
to taste
.IG "" "sugar"
as needed
.IG "" "beurre mani\*(e':"
3 Tbsp \fIflour\fP and 2 Tbsp \fIsoftened butter\fP,
as needed
.sp
.IG "" "parsley,"
chopped
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Dry the chicken thoroughly.
Brown it a few pieces at a time
in the hot fat in the skillet, over high heat (@9-10).
As the chicken browns,
season well with salt and pepper.
Additional cooking oil should be added as needed 
in this step and in the following saut\*(e' steps.
Be careful not to overcook the chicken in this step and in 
step (6).
Reserve the chicken when it is browned.
It is not fully cooked at this point.
.SK 2
Add the bacon or salt pork to the skillet, and saut\*(e' at high heat
(@9-10) until brown.
When the bacon is nearly done, add the mushrooms and toss until lightly
colored.
When done, remove from the pan and reserve.
.SK 3
Optionally, brown the pearl onions or the onion slices, and reserve when
done.
.SK 4
Add the finely diced onion, carrot and celery to the pan and saut\*(e'
at medium heat (@6) until softened.
Add the flour and cook briefly with constant stirring at medium heat,
to make a brown roux.
.SK 5
Deglaze with the red wine.
Reduce under medium-high heat (@7.5) to half volume.
.SK 6
Add the stock and the seasonings.
Add the reserved chicken and any juices.
Add the pearl onions or onion slices.
Adjust heat to maintain a simmer (<@3).
Cook for perhaps 40 minutes or until the chicken is done.
.SK 7
Remove the chicken and the onions and keep warm.
Discard the \fIbouquet garni\fP.
Degrease if necessary.
Adjust the thickness of the sauce so that it coats a spoon lightly,
by adding water if too thick or if too thin, 
either by reduction under medium-high heat 
or by beating in \fIbeurre mani\*(e'\fP and cooking briefly.
Add back the mushrooms and bacon and reheat.
Correct the seasonings.
Add back the chicken and onions and reheat.
.SK 8
Plate the chicken with its garnishes, or arrange on a serving platter.
Sprinkle with parsley.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
Be careful not to overcook the chicken 
in the browning or in the long simmer.
It may be better to brown the chicken at medium or medium-high heat
(@6-7.5).
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
complex sequence of steps, with attention to detail required.
.I Time:
2 hours, including preparation of vegetables.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
