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Coq au vin blanc with brioche hearts. (Serves 6).


ingredients
For the brioche hearts

1 1/2 ounces granulated sugar

1/3 ounce cake yeast

1 1/2 ounces milk, 90[degrees]

3 large eggs

13 ounces all-purpose flour

1/8 ounce salt

5 ounces unsalted butter, cubed and at room temperature

For the chicken marinade:

2 yellow onions, peeled and chopped

1 carrot, peeled and cut into 1/4-inch slices

2 stalks celery, chopped

3 shallots, cleaned and minced

10 cloves garlic, peeled and crushed

4 bay leaves

1 bottle dry white wine

1 4-pound chicken, cut into 6 pieces

2 tablespoons canola oil

2 cups all-purpose flour

2 quarts chicken stock

3 sprigs thyme

1 bulb fennel, trimmed, cored, and small dice

1 pound fingerling potatoes, halved

1 cup white pearl onions, peeled

Salt and peeper to taste

For the garnish:

Red seedless grape halves

Chopped parsley


For the brioche hearts, in the bowl of an electric mixer fitted with the paddle attdiment, combine the sugar, yeast, and milk and mix until dissolved. Set aside until thick and frothy, about five minutes. On medium-low speed, add the eggs and mix to incorporate, about one minute. Add half the flour and mix to combine, about 15 seconds. Add the butter in three stages, scraping down the sides of the bowl between each addition. Add the remaining flour and salt and mix until just combined. Using a plastic spatula spatula /spat·u·la/ (spach´u-lah) [L.]
1. a wide, flat, blunt, usually flexible instrument of little thickness, used for spreading material on a smooth surface.

2. a spatulate structure.
, transfer the dough to a plastic bowl, cover with a damp cloth, and set aside in the refrigerator for 24 hours Adv. 1. for 24 hours - without stopping; "she worked around the clock"
around the clock, round the clock
. Preheat the oven to 375 degrees. Coat the inside of a 13x4x4-inch pullman loaf pan with non-stick spray and set aside. Set aside the dough at room temperature for five minutes. The dough will not be doubled in volume. Transfer the dough to a lightly floured cold work surface and set aside to rest at room temperature for five minutes. Gently press flat with a rolling pin and shape into a loaf. T ransfer the dough to the prepared pan. Cover with a damp cloth and set aside for two hours or until doubled in volume. Remove the cloth, place in the oven, and bake for five minutes. Reduce the heat to 325 degrees and bake to an internal temperature of 180 degrees, about 25 minutes. Remove from the heat and maintain a hot oven. Invert in·vert
v.
1. To turn inside out or upside down.

2. To reverse the position, order, or condition of.

3. To subject to inversion.

n.
Something inverted.
 the mold onto a cutting board and transfer the brioche to a wire rack to cool. Place the brioche on a cutting board and cut into 1/4-inch thin slices. Using a heart shaped mold, cut out small brioche shapes. Transfer the brioche hearts to a parchment-lined sheet pan and place in the oven until golden brown, about five minutes. Remove from the heat and set aside to cool.

directions

For the chicken marinade, in a large, shallow plastic bowl, mix together the onions, carrot, celery, shallots, garlic, bay leaves, and wine. Add the chicken and turn to coat well on all sides. Set aside in the refrigerator to marinate mar·i·nate  
v. mar·i·nat·ed, mar·i·nat·ing, mar·i·nates

v.tr.
To soak (meat, for example) in a marinade.

v.intr.
To become marinated.
 overnights. Using metal tongs tongs

long-handled, about 3 feet, shaped like pincers with knobs on the ends of the grasping blades. Applied by standing behind the subject in a confined space and closing the jaws to grasp the animal's head just below the ears.
, transfer the chicken to a sheet pan. Strain the marinade through a fine mesh sieve, reserve the chicken, vegetables, and marinade separately. Preheat the oven to 350 degrees. In a large, deep, overproof o·ver·proof  
adj.
Containing a greater proportion of alcohol than proof spirit, especially containing more than 50 percent alcohol by volume.
 saucepan, heat the canola oil over medium heat. Dredge the reserved chicken in flour, patting off any excess. Season and sear on both sides until golden brown, about eight minutes. Using metal tongs, transfer the chicken to a plate and set aside. Place the reserved vegetables in the hot pan and saute sau·té  
tr.v. sau·téed, sau·té·ing, sau·tés
To fry lightly in fat in a shallow open pan.

n.
A dish of food so prepared.
 until translucent, about five minutes. Return the chicken to the pan and deglaze de·glaze  
tr.v. de·glazed, de·glaz·ing, de·glaz·es
1. To remove the glaze from (pottery, for example).

2.
 with the reserved marinade. Add the chicken stock, thyme, fennel fennel, common name for several perennial herbs, genus Foeniculum vulgare of the family Umbelliferae (parsley family), related to dill. The strawlike foliage and the seeds are licorice-scented and are used (especially in Italian cooking) for flavoring. , fingerling fingerling

young fish.
 potatoes, and pearl onions and transfer to the oven until the chicken is cooked through, about 35 minutes. Remove from the heat and reserve keeping warm.

To serve, arrange the chicken and vegetables in a large serving bowl and spoon the braising braising: see cooking.  liquid on top. Arrange some brioche hearts around the dish and garnish with grape halves and parsley.

En Remilly

Langoureau

Burgundy, France 1997
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Article Details
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Author:Gardner, Geoff
Publication:Art Culinaire
Article Type:Recipe
Date:Mar 22, 2002
Words:675
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