chicken and saute for 3 to 4 minutes per side or until
cooked through. Transfer to a warmed serving dish. Pass
sauce separately.
BREAST COQ AU VIN Serves 4
The famous food writer, Malcolm R. Herbert, tells a story
that I've always loved about coq au vin (chicken in wine).
According to Herbert, a lady lavished praise on Alexander
Dumaine, one of France's outstanding chefs, for his version
of chicken in wine.
"Madam, I'm not satisfied," Dumaine replied.
"But you have been making coq au vin for 30 years,"
the woman protested. "How can you not be satisfied?"
"That, madam, was practice."
According to Herbert, Dumaine's version of coq au vin
uses red wine, white wine, and brandy, and it takes a good
twenty-four hours to prepare. This version is a lot
simpler, but still very good. The day I made it, I couldn't
find pearl onions or small onions in my local supermarket,
so I used a large white onion, chopped. The pearl onions
would have been prettier, but the taste was fine.
2 tablespoons butter or margarine
1 roaster breast
1 cup dry red wine
salt and ground pepper to taste
1 sprig each of fresh thyme and rosemary or 1/4 teaspoon
each, dried
1 clove garlic, minced
16 pearl onions, if available, otherwise 8 small white
onions, peeled and quartered, or 1 large onion, chopped.
1/4 pound fresh mushrooms, quartered