COQ AU VIN CREPES

By BobD

Ingredients

• Yield: 4 gal of filling or about 128 crêpes
• Carrots, chopped 10 each
• Spanish onions, large, chopped 4 each
• Celery, chopped 5 bunches
• Burgundy wine 1/2 gal
• Garlic, puréed with extra virgin olive oil 2 TBS
• Nutmeg dash
• White pepper dash
• Basil dash
• Dried flat-leaf parsley dash
• Ground clove 1 tsp
• Bay leaves, large 4 each
• Chicken, cut into quarters 10 Lb
• Vegetable oil as needed
• Button mushrooms, chopped 1/2 gal
• Caramel coloring 2 Oz
• Chicken base 2 Oz
• White roux 2 Oz
• Bacon bits, cooked (optional) 1 Lb
• Crêpes As needed

Details

Servings 128
Adapted from plateonline.com

Preparation

Step 1

1. Combine the carrots, onions, celery, wine, garlic, nutmeg, basil, parsley, clove and bay leaves in a large pot. Bring to a boil, reduce to a simmer for five minutes, and then cool. Add chicken to pot and marinate overnight.

2. Heat oil in a Dutch oven. Add mushrooms, caramel coloring and chicken base. Add chicken, brown on all sides and remove from pot. Strain marinade and add vegetables to pot and brown lightly. Add roux and stir well. (Use less or more roux depending on how thick you want the sauce.) Return chicken to pot and add reserved marinade. Add bacon bits and simmer 1 hour.

3. Remove chicken pieces from pot and pull meat from bones. Reduce liquid as needed, depending on how thick you want to sauce to be. Spoon 4 ounces of coq au vin into each crêpe and serve.