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      RECIPE TITLE "Martha Stewart's Coq au Vin"
    Author Martha Stewart Living Christmas Cookbook Copyright© 2003 by editors of Martha Stewart Living

    ... more great Martha Stweart recipes on our GREAT CHEFS page!

    yieldsserves 6 time---difficultymoderate

    Serve this stew over rice or barley.


    6 large garlic cloves, smashed
    4 whole black peppercorns
    2 sprigs thyme, plus more for garnish
    1 fresh bay leaf
    7 sprigs flat-leaf parsley, stems and leaves separated
    2 whole skinless and boneless chicken breasts
    2 tablespoons olive oil
    8 ounces pearl onions, peeled
    12 ounces white button mushrooms, halved or quartered
    1 tablespoon unsalted butter
    Coarse salt and freshly ground pepper
    3 tablespoons Cognac
    1 cup dry red wine
    3 1/4 cups chicken stock, preferably homemade (page 179), or low-sodium canned chicken broth
    1 tablespoon tomato paste
    1 tablespoon cornstarch


    1. Make a bouquet garni: Using a small piece of cheesecloth, wrap 3 garlic cloves, the peppercorns, thyme, bay leaf, and parsley stems; tie in a bundle with kitchen twine. Set aside.

    2. Cut chicken into strips about 2 inches long and 3/4 inches wide; set aside. In a large, deep skillet or a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add onions and remaining 3 garlic cloves; cook, stirring occasionally, until beginning to brown, about 4 minutes. Add mushrooms; cook until golden, about 4 minutes. Transfer to a dish.

    3. Add butter and remaining tablespoon oil to skillet. Season chicken strips with salt and pepper. Working in two batches, cook chicken until browned, about 1 minute per side. Return chicken to skillet. Add Cognac and wine; deglaze pan, stirring with a wooden spoon to scrape up any browned bits from the bottom. Stir in chicken stock and tomato paste. Add bouquet garni. Bring to a boil; reduce heat to a simmer, and cook, covered,15 minutes. Add reserved mushrooms, onions, and garlic; cook 5 minutes more.

    4. Using a slotted spoon, transfer chicken and vegetables to a bowl. Discard bouquet garni. Over high heat, reduce stock by half, about 12 minutes. In a small bowl, dissolve cornstarch in 1 tablespoon water. Pour mixture into stock, and stir until incorporated. Cook 2 minutes. Return chicken and vegetables to pot, and cook over medium-low heat until warmed through. Chop parsley leaves, and stir into chicken mixture. Serve stew immediately, garnished with thyme.

    Deglazing a pan is a technique using a liquid such as wine or stock to loosen the browned, caramelized bits of food or fat that remain in the pan after cooking. Once a pan has been deglazed, the remaining liquid can be used as a sauce to accompany the food you have cooked. To deglaze a pan, add wine, such as a Madeira, or homemade or low-sodium canned chicken stock, skimmed of any fat. Stir with a wooden spoon until the liquid reduces and is thick enough to coat the back of the spoon.

    HOT! We recommend:

    Martha Stewart Living Christmas Cookbook Martha Stewart Living Christmas Cookbook As beautiful and useful as Martha Stewart's Hors d'Oeuvres Handbook, The Martha Stewart Living Christmas Cookbook is a glorious celebraton of Christmas treats and dishes, complete with more than 500 recipes. It offers absolutely everything you'll need, year after year, to throw the most delightful holiday parties, including main dishes such as Beef Wellington, Crown Roast, and Roast Goose, along with cocktails such as a White Russian Eggnog and a Holiday Bloody Mary, hors d'oeuvres like warm spiced nuts, and dozens of breads and side dishes. Soups, salads, stuffings, and baked pastas are also on hand. There are recipes to help you treat your famil to heartwarming breakfasts on Christmas morning and endless varieties of cookies, candies, relishes, chutneys, and gingerbreads for holiday gift-giving. The Martha Stewart Living Christmas Cookbook is a treasury of recipes you'll want to make again and again. The book also offers a wealth of invaluable preparation advice and serving instructions and is beautifully illustrated with inspiring step-by-step photographs. Whether you're celebrating Christmas Eve with the family of throwing a party for dozens of holiday revelers, this book is your one essential resource for food as glorious and festive as the season.


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