Coq Au Vin With Pork Shoulder Steak
|Frying chicken||3 1⁄2 Pound, cut up|
|Pork shoulder steak||1⁄3 Pound, boned and cut into 1/2-inch cubes (Or Blade Steak)|
|White boiling onions||8 Small|
|Small mushrooms||1⁄2 Pound|
|Canned regular strength chicken broth||14 1⁄2 Ounce (1 Can Or 1 3/4 Cups, Homemade Or Purchased)|
|Dry red wine||1 Cup (16 tbs)|
|Dijon mustard||2 Tablespoon|
|Chopped parsley||2 Tablespoon|
Reserve chicken neck and giblets for other uses, if desired.
Rinse chicken, pat dry, and set aside.
In a wide frying pan over medium-high heat, cook pork, stirring, until crisp and well browned.
Lift out and set aside, leaving drippings in pan.
Add chicken to pan, a portion at a time, without crowding; cook, turning, until browned on all sides.
Lift out and set aside.
Add onions to pan; cook, stirring, until browned on all sides.
Add mushrooms; cook, stirring occasionally, until liquid has evaporated.
Set onions and mushrooms aside.
Pour broth into pan, increase heat to high, and boil until reduced to 1 cup, stirring to scrape browned bits free.
Stir in wine and mustard; return chicken, onions, and mushrooms to pan.
Bring to a boil; then reduce heat, cover, and simmer until meat near thighbone is no longer pink when slashed (35 to 40 minutes).
Stir in pork; return to a simmer.
Skim and discard fat from sauce.
Transfer chicken and vegetables to a serving dish.
Combine cornstarch and water; stir into sauce.
Bring to a boil, stirring; pour over chicken.
Sprinkle with parsley.