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A menu classic for the holidays PAGE 5 - PLAINDEALER - FRIDAY, NOVEMBER •. lt§l (^Holiday dinners for family gatherings of six or more tra­ ditionally call for turkey. But, for a small dinner during the week between the two holi­ days--or a candlelight Christmas dinner for two--an impressive (and easy) entree is that delightful classic, Coq au Vin. The blending of chicken, sauteed mushrooms and on­ ions, and a good white wine brings forth an incomparable flavor that can put thoughts of turkey far in the background. Coq au Vin, the French chef's most popular combina­ tion of chicken and wine, gets a distinctive taste twist from a recipe that uses a little salt pork (or bacon) to create a basis for the sauteing. But the true secret to this classic dish is the wine. Many make the mistake of using a "cooking wine" for the all- important zesty."au vin" background. For perfection, use a Mouton Cadet White. The most popular imported Bordeaux in the U.S., it is both dependable and afforda­ ble, ana it can ensure that true Gallic subtlety. Moreover, the rest of the bottle will provide the perfect accompaniment to"a meal that needs little more than a color­ ful vegetable, a light salad and perhaps candlelight. When you're picking up the wine, remember that the Mou­ ton Cadet holiday gift package contains red, white and rose bottles that make perfect gifts from the celebrated Baron Philippe de Rothschild. Here's the holiday recipe for an intimate but festive classic. H6LIDAYCOQ AU VIN 1 3Yt to 4 lb. chicken cut into pieces Flour Boiling water VJ cup salt pork or ba­ con, cut into 14-inch diced pieces 2 T. butter 12 small white onions 12 small mushrooms (or cut large mush­ rooms into halves or quarters to make 12 pieces) 1 garlic clove, crushed Salt Freshly ground pepper VA t. dried thyme *1-2 cups Mouton Cadet White wine Vi cup minced parsley Thm fat off chicken pieces. Wash quickly under run­ ning cold water, dry thor­ oughly. Dredge chicken pieces in flour, "shake off excess. .Pour boiling water over salt pork to cover, let stand for 10 minutes. Drain, rinse under running cold water, dry between kitchen paper. Heat butter in large frying pan. Add salt pork, cook until golden but not browned. With slotted spoon, remove salt pork and reserve. Add chicken pieces. I SPECIAL DINNER! Need a special gift for that man in your life? Why not give a gift that will take effect after the holidays? An 1QU for a dinner of his favorite foods is a thoughtful sticking stytffet, which both ofyiu will enjoy. Over moderately high heat, brown chicken on all sides. Transfer pieces to heavy casserole. Sauie onion in frying pan. Add onions to chicken. Saute mushrooms. Add mushrooms to chicken. Add garlic. Salt and pepper to taste. Add thyme. Add Mouton Cadet White wine to almost cover the chicken. Add reserved bacon bits. mix carefully. Bring to boiling point. Lower heat immediately, cover the casserole. Or place the casserole on middle shelf of a preheated moderate oven (350s). Cook for 30-40 minutes, until chidken is tender. Stir oc­ casionally. Check for moisture; if nec­ essary, either add a little more wine or cook without a cover to reduce the sauce. Serves 4 to 6. FRAN'S HIDDEN CURL 212 N . GREEN (OFC. 8 ) 344-1019 m BEN FRANKLIN 1250 N. Green St. McHenry 385-0806 Big City Trucking Set Set contains everything you need to capture the fun of real trucking . . . you con­ trol the action. 92 28 88 HAPPY HOLIDAYS! Your W Needs WE RENT: * Glassware • Extra rabies & Chairs • Roll-Away Beds • Pinch Bowls • Coffee Urns ooocup) * Chafing Dishes Are Your Carpets Ready for the Holidays? We Also Rent the AMAZING STEAMEX! Plus Other Party Helper; To Make It Easier For Entertaining Large Groups! ED'S RENTAL & SALES, INC. 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