Aurora Catering's

Poulet Au Vin Rouge (Chicken with Red Wine)
Yield - 8 Dinner servings

Ingredients
2 - 2 LB CHICKENS (Cut into 8 pieces each)
1 LB WHOLE SHALLOT BULBS (Peeled, but left whole)
2 EARS FRESH YELLOW CORN (Cut off of the husk)
1/2 LB FRESH MUSHROOMS (Sliced)
1 TBSP GRANULATED GARLIC 2 CUPS FLOUR
1 TSP GROUND CAYENNE PEPPER1 TBSP BUTTER (Melted)
1- 50 OZ CAN CONDENSED CREAM OF MUSHROOM SOUP

2 1/2 lb Chicken,cut into serving pc. 1 1/2 c Dry red wine
Salt and pepper 1/2 ts Dried thyme
1/4 c Flour 1 Bay leaf
1/4 c Corn oil 2 tb Butter
1/4 lb White onions peeled 2 tb Finely chopped parsley

Instructions for Poulet Au Vin Rouge (Chicken with Onions and Red Wine)

1. Set the chickens backbone aside for later use or discard it. Sprinkle the remaining pieces of chicken with salt and pepper. Dredge lightly in flour. Shake off any excess flour. 2. Heat the oil in a heavy skillet large enough to hold the chicken pieces in one layer. Add the chicken pieces, skin side down, and the onions. Cook until nicely browned on one side, 4-5 min. Turn the pieces and continue cooking about 4 min. 3. Pour off the fat from the skillet. Add the wine, thyme and bay leaf. Cover closely and cook about 15 min. 4. Uncover and transfer the chicken pieces and the onions to a warm serving dish.. Remove and discard the bay leaf. 5. To the wine sauce add the butter and swirl it around until melted. Pour the sauce over the chicken and sprinkle with the chopped parsley. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip 
 


1 TBSP BUTTER (Melted)
6 MEDIUM RUSSET POTATOES (Skinned and cut into 1/4 inch thick medallions)
2 EARS FRESH YELLOW CORN (Cut off of the husk)
1/2 LB FRESH MUSHROOMS (Sliced)
1 TBSP GRANULATED GARLIC
1 TSP GROUND CAYENNE PEPPER
1- 50 OZ CAN CONDENSED CREAM OF MUSHROOM SOUP
Gris Gris Seasoning
1/4 CUP FRESH THYME LEAVES
1/4 CUP FRESH LEMON BASIL LEAVES
1 TBSP SPANISH PAPRIKA
1/2 TSP GROUND CAYENNE PEPPER
1/2 TSP GROUND WHITE PEPPER


Method
In a large stainless steel bowl marinate the chicken breast in the Dixie Ale. (MAXIMUM time 30 minutes, you only want to color the outside of the meat, while leaving the center of the meat pearly white.)
Meanwhile, grease the inside of a 2 inch hotel pan with the melted butter. Layer the potatoes, corn and mushrooms in the pan. Sprinkle with granulated garlic and cayenne pepper, spread the mushroom soup evenly over the veggies. Drain the Crimson Voodoo marinade from the chicken breast and add to the pan.
Add the gris gris seasoning to the chicken breast, thoroughly coat the breast by turning them in the bowl. (The paprika and cayenne pepper will again give the breast a crimson color.)
Arrange the breast on top of the vegetables and soup mixture in the hotel pan. (At this point the pan can be covered with film and refrigerated over night.)
Preheat oven to 325F and slow bake uncovered for 1 hour and 15 minutes. (Or until the chicken breast are done through out and the potatoes are cooked tender.)

Plate Presentation
Serve in a standard catering chafer set-up.

Chef's Notes:
For caterers and restaurateurs, this is an easy luncheon or buffet entree to prepare and serve. It is low in fat and sodium; high in protein and carbohydrates.
Gris gris, is a potion made by voodoo priestess, I don’t know what they put in it but this might be a good start! (BTW, gris gris is pronounced gree gree.)

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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright 1995 Aurora Catering, Inc. All rights reserved.
Revised: May 21, 2012