Fowl Dishes

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Note: Items that are highlighted are items we carry.

Coq Au Vin, French (Chicken in Red Wine)
1 - 4 lb. Roasting chicken (disjointed)	2 tablespoons butter
12 small white onions	2 slices of lean bacon (diced)
1/4 cup warmed brandy	3 cups dry red wine
1 cup chicken stock	2 cloves garlic (chopped)
1 bay leaf	Salt and freshly ground pepper to taste
8 mushroom caps	2 tablespoons butter blended with 1 tablespoon flour

Wash the chicken pieces and dry well. Melt the butter in a flameproof casserole, add the onions and bacon and saute until a light golden color. Set brandy afire and pour over chicken. Add wine, stock, garlic, bay leaf and season to taste with salt and pepper. Stir to the boiling point and add onions and bacon with mushrooms. Reduce heat, cover and simmer for about 45 minutes or until chicken is tender. Remove and discard bay leaf and skim excess fat from liquid. Thicken by stirring in the butter-flour mixture until dissolved. ~ Serves 4 ~

Poulet Basquais, French (Chicken, Basque Style)
1 3 1/2 lb. chicken	3 tablespoons olive oil
3 tablespoons butter	2 tablespoons warmed brandy
1 green pepper, diced	1 red pepper, diced
1 large tomato, skinned and diced	1 small onion, chopped
1 clove garlic, chopped	1 shallot, chopped
2 tablespoons cooked ham, diced	Salt and freshly ground pepper to taste

Heat 2 tablespoons oil and 2 tablespoons butter in a heavy casserole. Brown the whole chicken slowly on all sides. Season to taste with salt and pepper and cook in a 350 degree oven until tender, about 1 hour. Set brandy afire and pour over chicken. Cut into serving pieces and keep warm. Heat remaining butter and oil in another saucepan and cook diced red and green peppers until almost soft. Add tomato, onion, garlic, shallot, ham and salt and pepper to taste and continue cooking a further 5 minutes. Arrange chicken with juices on hot serving platter. Cover with the pepper sauce and serve with rice. ~ Serves 4 ~

Poulet Aux Olives, French (Chicken with Olives)
1 4-pound roasting chicken	3 cups chicken stock
2 1/2 teaspoons salt	3 sprigs parsley
1/2 teaspoon freshly ground white pepper	1 bay leaf
2 tablespoons butter	1/2 teaspoon rosemary
2 tablespoons flour	3/4 cup pitted green olives

Clean and truss the chicken. Season with the salt and pepper. Melt butter in a large heavy pan and brown chicken all over. Remove. Mix in flour until browned. Add the stock, stirring to the boiling point. Add the parsley, bay leaf, rosemary, and return the chicken; cover and cook over low heat 1 hour or until tender. Add olives 15 minutes before end of cooking time. Place chicken on a hot serving platter, remove strings or skewers and bay leaf. Surround with olives and pour the sauce over the top. Serve with boiled potatoes or rice. ~ Serves 4-6 ~

Canard a l'Orange, French (Orange Duck)
1 - 4 1/2 lb. Duck	1/2 cube butter
6 tablespoons Grand Marinier	1 tablespoon vinegar
1 teaspoon sugar	4 fresh oranges

Prepare the duck in butter, cooking gently for 45 minutes. Sprinkle with 6 tablespoons Grand Marinier and leave to cook for 5 minutes. Remove the duck from the pan and keep warm. Strain the liquor-duck juice and pour it into a saucepan adding 1 tablespoon vinegar, 1 teaspoon sugar and the juices of 3 oranges. Heat the sauce and pour over the duck, carved and surround with slices of oranges.

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