Mauve Cabinets and a Bottle of Red

My two passions–Food and books

Coq au Vin January 30, 2011

Filed under: Chicken,comfort food,Freezer Meals,Mushrooms,wine — hmills96 @ 2:44 pm

I love my job, but everyone has those days that are just overwhelming. Thursday was one of those days for me. For some reason, I was swamped. And I would much rather be busy than have no work to do, but by the time I was off work I was REALLY keyed up. Common logic would say “Oh, you had a really stressful day, sounds like you should go home and nuke something in the microwave.”

But not me. On those kinds of days, I think about recipes and techniques and flavors. All I wanted to do was turn on some SUPER loud rock music and make some really good French comfort food. My favorite.

This is actually really similar to the Boeuf Bourgenion in style and flavor. Major difference? Chicken instead of beef. Both of these dishes can be customized depending on what wine, herbs, and veggies that you use. I would serve this with crusty French bread, maybe some buttered egg noodles so soak up the gravy.

Coq au Vin
Adapted from Cooking Light

4 slices hickory smoked bacon, cut into 1″ pieces.
8 pieces bone in chicken (I used all thighs.)
Salt & Pepper
1 cup onion, diced
3 medium carrots, sliced
2-3 sprigs thyme
4 cloves garlic, minced
2 bay leaves
1 Tbsp tomato paste
1 (750 ml) bottle of red wine (use something heavy and full-bodied for this)
2 cups chicken broth
1 Tbsp butter
8 oz button mushrooms, quartered
6 oz frozen pearl onions

Cook bacon in a dutch oven until crisp. Remove from pan and set aside. Drain all but 2 Tbsp fat.

Season chicken with salt and pepper. Carefully add the chicken to the pan. Brown on both sides, about 3 minutes per side. Remove from pan.

Add onion and next 5 ingredients (thru bay leaves). Cook 5 minutes, until onions are soft. Add tomato paste and cook 1 minute. Add wine, simmer for 10 minutes until reduced by half. Return chicken to pan.

Add broth, simmer, covered, for 35 minutes. Remove chicken from pan, cover.

While the chicken is simmering, heat a large skillet over medium heat. Melt butter, add mushrooms and pearl onions. Season with salt and pepper. Cook for 10 minutes. Remove from heat.

Reduce stew liquid by half, about 10 minutes. Discard bay leaves. Stir in mushroom mixture. Return chicken to pan and simmer 5 minutes.

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