Bob, Indeed, the recipes had to be copied separately. Sorry, this is
the first time it was so.

Bob wrote:
> Margaret wrote:
>
>
>> I will try this really easy sounding chicken stew. It is made
>> with chicken thighs and sounds not only easy to prepare, but
>> delicious, as well. From today's N. Y. Times Food Section:
>
> <snip>
>
>> Easy coq au vin meets spicy plums and French toast in this
>> unfussy meal.
>>
>> http://www.nytimes.com/2004/11/10/di...8f1844652ddfc4
>>
>>
>
>
> I didn't see any recipes on that page. Is it necessary to sign up
> for a subscription to see them?
>
> Bob
>
>





Recipe: Coq au Riesling

Published: November 10, 2004

Time: 1 1/2 hour, plus overnight refrigeration (optional)

8 ounces sliced bacon, sliced crosswise into 1-inch pieces
3 medium onions, peeled and roughly chopped
10 chicken thighs, with skin and bone
8 ounces button mushrooms, halved
2 large or 3 small cloves garlic, peeled and minced
1/4 cup chopped Italian parsley
3 tablespoons chopped tarragon
1 bottle dry or off-dry riesling wine.

1. Place large flameproof casserole or other heavy-bottomed pan over
medium heat. Add bacon, and stir until it begins to release its fat.
Add onions and sauté until softened, about 10 minutes. Using a slotted
spoon, transfer mixture to plate, leaving behind as much liquid fat as
possible.

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2. Place pan over medium-high heat. Working in batches (do not
overcrowd pan), brown chicken pieces on both sides, transferring them
to a plate after they are browned.

3. Reduce heat to medium-low. Add mushrooms, garlic, 3 tablespoons of
parsley and 2 tablespoons of tarragon. Sauté until mushrooms are
coated in fat, about 1 minute. Return chicken pieces, onions and bacon
to pan. Add wine, and raise heat to bring to a boil. Partially cover,
turn heat to low, and simmer for 1 hour.

4. To serve immediately, sprinkle with remaining parsley and tarragon.
For best results, cool, and refrigerate overnight. The next day remove
any chilled fat on surface with paper towels. Reheat gently, sprinkle
with parsley and tarragon, and serve.

Yield: 4 to 6 servings.



Recipe: Cinnamon Plums With French Toast

Published: November 10, 2004

ime: 25 minutes

For the plums:
2 cups cranberry juice
1 cup sugar
1 cinnamon stick
2 pounds plums, halved and pitted

For the French toast:
2 large eggs
1/4 cup milk
1/2 teaspoon ground cinnamon
1 tablespoon sugar
2 tablespoons butter
6 half-inch slices brioche.

1. In a wide saucepan, combine cranberry juice and 1 cup sugar. Place
over low heat, and stir until sugar is dissolved. Add cinnamon stick,
and raise heat to bring to a boil; boil for about 2 minutes.

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2. Add plums, and reduce heat to low. Simmer until plums are tender
but not disintegrating, about 10 minutes. Remove from heat, and set
aside. (Plums may be served warm or at room temperature; reheat if
desired.)

3. In a large bowl, whisk together eggs, milk, ground cinnamon and 1
tablespoon sugar. Place a large skillet over medium-low heat, and add
1 tablespoon of butter, spreading it in the pan. Dip three slices of
brioche in the egg mixture, so they absorb the liquid but don't fall
to pieces. Place in skillet and cook until golden brown on both sides,
about 2 minutes a side. Transfer to a plate and keep warm. Repeat with
remaining three slices brioche.

4. Place a portion of French toast on each plate with a serving of
plum halves and their syrup.

Yield: 4 to 6 servings.