Sunday, January 3, 2010

Coq au Champagne

Check out the Royal Foodie Joust this month. The ingredients are champagne, orange, and mushrooms. This is my submission:

Coq au Champagne

8 ounces lardons or cubed pancetta
white parts only of 2 large leeks, thinly sliced
1 large shallot, peeled and chopped
8 ounces mushrooms, roughly chopped
10 skinless, boneless chicken thighs
zest and juice of 1 orange
1 bottle sparkling wine (I used Mumm Napa Brut)
1/4 cup chopped Italian parsley

Saute pancetta, leeks, shallots, and mushrooms in 2 T olive oil until softened, about 10 minutes. Add chicken pieces, orange zest and juice, and wine to pan and bring to a boil. Partially cover, turn heat to low, and simmer for 1 hour.

For best results, cool, and refrigerate overnight. Reheat gently over low heat, sprinkle with parsley before serving with rice or noodles or nice crusty bread.

1 comment:

Mama Goose said...

Mmmm. That looks delicious!
Happy New Year!