Recipe 17

Name:

Recipe name and category: Coq au Vin with Dried Fruit

No. of servings: 4-6

Preparation time:

Recipe ingredients and directions:

1 tbs olive oil

1 chicken cut up (about 4 pounds)

salt and pepper

2 med yellow onions, chopped

1 tbs minced garlic

12 oz pitted prunes, dried apricots and/or dried sweet cherries

2 cups pinot noir

2 tbs butter

1 tbs minced parsley

Preheat the oven to 300˚.

Salt and pepper the chicken pieces. Heat a dutch oven over medium-high heat. Add olive oil and when very hot, brown the chicken on all sides. Remove chicken to a plate.

Add onions to the dutch oven and cook until just golden-brown. When the onions are nearly done, add the garlic. Add the chicken and any accumulated juices, the fruit and the wine. Cover and bake in the oven for 1 hour or until very tender.

Remove the chicken and cover loosely with foil. (You may or may not want to remove the skin.) Add the butter and cook on high on the stove until slightly thickened and reduced. Add the chicken back in. Sprinkle with parsley and serve.

Recipe source: substantially adapted from the New York Times by Nancy.

Recipe anecdote: