Coq au Vin is a quintessentially French dish found throughout wine country. It is simply chicken braised in wine. You should always use a good wine for this dish and it doesn't have to be expensive. In France, a basic Cote Du Rhone table wine is used. This is the perfect dish for a cool fall day or night.
Also known as Hunter's Chicken. Chicken is cooked until tender in tomato sauce and served over pasta. As the story goes, if the hunter came home without a kill for dinner, the wife would cook a chicken. Not bad for second place! Toward the end of cooking, taste your sauce. If it is a bit on the acidic side, stir in a scant teaspoon of sugar. A little goes a far.
Sometimes it is really nice to have all aspects of your meal rolled up into one component - like an enchilada! These enchiladas are rolled around a creamy chicken and onion filling and topped with a simple pureed tomato sauce. All you have to do is sink your fork into it for one bite of this yumminess!
This is a take on the famous gumbo created by Chef Paul Prudhomme. The secret to making this flavorful stock is to use a big stewing hen (you can substitute two smaller chickens if you would prefer). Use at least 6 pounds of chicken so that the stock is very rich. Good stock makes good gumbo!
Prep Time: 2 hours (includes time for making broth)