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Coq Au Vin With Pork Shoulder Steak

Chicken.delights's picture
Ingredients
  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
  Cornstarch 1 Teaspoon
  Water 1 Teaspoon
  Chopped parsley 2 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
French
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Chicken

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