Saturday, August 22, 2009

This week

we made some super delicious food!

First time I made this, but I will definately be making this again!!

Coq Au Vin

Directions & Ingredients:

2 tablespoons good olive oil
1/2 package good bacon or pancetta, chopped
1 (3 to 4-pound) chicken, cut in 8ths
Kosher salt and freshly ground black pepper
10 large carrots, cut diagonally in 1-inch pieces
1 1/2 yellow onions, sliced thickly
1 teaspoon chopped garlic
1/4 cup Cognac or good brandy (I buy nippers, perfect amount for this recipe)
1/2 bottle (375 ml) good dry red wine such as Burgundy
1 1/2 cup good chicken stock, preferably homemade
10 fresh thyme sprigs
4 tablespoons unsalted butter, at room temperature, divided
3 tablespoons all-purpose flour
1/2 pound frozen small whole onions
1/2 pound shiptake or procini mushrooms, stems removed and thickly sliced
Preheat the oven to 250 degrees F.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.

Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.

Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Add the frozen onions. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.

Now, when you take the top off of the pot - do not be alarmed that the chicken is purple! It will turn to a creamy brown color once you add the rest of the ingredients!!

Mash 2 tablespoon of butter and the flour together and stir into the stew. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. If the gravy isn't consistent to your liking, mix a half cup of COLD water and a nother tablespoon of flour together and pour into the pot and stir. Season to taste. Serve hot and enjoy!

I served this with mashed potatoes - the gravy is perfect for them!

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