Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenPoultry - Chicken - Coq Au Vin By Alsgirl
Famous Authors (View All Authors)
Poultry - Chicken -  Coq Au Vin By Alsgirl Post by :Todd_Couch Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1909

Click below to download : Poultry - Chicken - Coq Au Vin By Alsgirl (Format : PDF)

Poultry - Chicken - Coq Au Vin By Alsgirl

1 (3-lb.) chicken, cut up (or parts of choice)
1 Onion, sliced
1 Carrot, sliced
3 TB Flour
1/2 tsp. Salt
1/4 tsp. Pepper
4 slices Bacon
1/2 lb. Mushrooms, sliced
1 cup Red wine
1 clove Garlic, minced
2 tsp. Parsley, minced
1 tsp. Chopped fresh basil or 1/2 tsp. dry basil
1 small Bay leaf
1 lb. can White onions, drained
1/4 cup Brandy


Coat chicken, onion and carrot in mixture of flour, salt and pepper; set aside. Fry bacon in a 4 or 6 qt. pressure cooker until crisp; remove, crumble and set aside. Saute mushrooms in bacon drippings; remove and set aside. Brown chicken a few pieces at a time; set aside.
Now brown onions and carrots, then return all chicken to the pot.

Combine wine, garlic, parsley, basil and bay leaf; pour over chicken. Close pressure cooker securely. Place regulator on vent; cook for 8 minutes at 15 lbs. pressure, with the regulator rocking slowly. Cool pressure cooker at once.

Remove chicken and veggies to a warm serving dish. Add reserved mushrooms and the canned white onions to the liquid and simmer until heated through. Thicken if necessary (cornstarch slurry works fine). Add bacon and brandy; heat. Pour sauce over chicken and veggies.

from the Presto website, 1998
If you like this book please share to your friends :
NEXT BOOKS

Poultry - Chicken -  Corn And Chicken Canneloni Poultry - Chicken - Corn And Chicken Canneloni

Poultry - Chicken -  Corn And Chicken Canneloni
2 tsp. oil/butter 1/2 cup chopped onions 270 g. (10 oz.) lean minced chicken 250 g. (9 oz.) packet frozen spinach 130 g. (5 oz.) can corn 1/2 cup capsicum, diced 1 tbs. dried breadcrumbs 1 egg, beaten 170 g. (6 oz.) packet cannelloni tubes (about 14 tubes) 1 cup bottled tomato pasta sauce 1/4 cup water 80 g. (3 oz.) reduced fat tasty cheese. Preheat oven to 180 C. Spray lasagna dish with oil. Melt butter oil in frying pan, cook onions, add chicken, until brown. Squeeze excess moisture from spinach. Place chicken and onion mixture in a bowl
PREVIOUS BOOKS

Poultry - Company Chicken Poultry - Company Chicken

Poultry - Company Chicken
6 boneless, skinless chicken breasts 12 ounces sour cream (light sour cream works well also) 1 (10 3/4 oz) can cream of mushroom soup 1 soup can of white wine Paprika Preheat oven to 375° F.Place chicken breasts in 9 x 13 pan. Mix sour cream, soup and wine together. Pour over chicken. Sprinkle with paprika.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT