Coq au Vin With Shiitake Mushrooms

Ingredients

• 1 ounce dried shiitake (Oriental black) mushrooms
• 1 cup warm water
• 1 ounce slab bacon, finely diced
• 1 tablespoon cooking oil
• 3 ½ pound frying chicken, cut up
• 6 ounces small white onions, peeled
• ¼ cup finely chopped carrot
• 2 tablespoons minced shallots
• ½ cup finely chopped onion
• 1 tablespoon flour
• 1 ½ cups dry red wine
• Salt and freshly ground black pepper
• ½ teaspoon dried thyme
• 2 tablespoons cognac or brandy
• 1 tablespoon finely chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1032 calories; 66 grams fat; 18 grams saturated fat; 0 grams trans fat; 28 grams monounsaturated fat; 14 grams polyunsaturated fat; 15 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 76 grams protein; 302 milligrams cholesterol; 585 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Place mushrooms in a bowl, cover with warm water and allow to soak 30 to 40 minutes, until softened.
2. Meanwhile, in a heavy casserole, saute the bacon in the oil until golden and crisp. Remove the bacon from the casserole, draining it well, and add the chicken pieces. Brown the chicken over high heat until golden on all sides. You may not be able to do all the chicken at one time; do not crowd the pieces in the pan. Set the browned chicken aside. Toss the peeled onions in the hot fat briefly to lightly brown them. Remove the onions from the casserole.
3. Lower heat and add the carrots, shallots and chopped onion. Saute until tender. Stir in the flour and cook, stirring over medium heat until the flour turns golden. Stir in the wine. Bring to a simmer, season lightly with salt, pepper and thyme then return the bacon and chicken to the casserole.
4. Drain the mushrooms, reserving the liquid. Cut off any tough stems. Add the mushrooms to the casserole along with the soaking liquid.
5. Cover casserole and place over low heat. Allow to cook slowly for 30 minutes. Add the lightly browned whole onions. Continue cooking about 20 minutes longer, until the onions are tender. Stir in the cognac or brandy. Taste for seasoning. Transfer to a serving dish and sprinkle with parsley.

• If desired, the skin of the chicken can be removed before preparing this recipe.

About 2 hours