Tuesday, February 1, 2011

Coq Au Vin

Things finally got a little exciting in our kitchen this year when we decided to try a new dish for dinner this past Sunday: Coq Au Vin. Ever since we tried a sample at Giant Eagle Market District many, many months ago, this dish has been on SP's mind. We did not, however, use the recipe from GEMD. We used a recipe from our trusty and slightly battered copy of Joy of Cooking.

According to Joy of Cooking, "When the old rooster (coq) lost his crow, he would find himself the main ingredient in this classic French country fricassee." Red wine is usually used, but white wine can also be used. We used red because we had a huge bottle of inexpensive red. The recipe calls for 3 cups of wine -- so quite a bit!

Sunday afternoon I gathered the ingredients:Chicken, bacon, onions, carrots, flour, red wine, chicken broth, tomato paste, bay leaves, thyme, oregano or marjoram (we chose marjoram), and mushrooms (not pictured above). The first step is to cook the bacon. After the bacon is cooked, removed from the pan, and placed on a plate to drain, the chicken is browned in the pan.We left the skin on for browning. After the chicken is browned, it's placed on a plate. All but a bit of the fat is drained from the pan and then the chopped carrots and onions are sauteed in the remaining fat.After about 10 minutes, add the flour and about 5 minutes later, add everything except the mushrooms.Once the sauce comes to a boil, add the chicken and bacon.Cover and cook for 25-35 minutes. When we removed the cooked chicken, it was quite red in color from the red wine.After the chicken cooled a bit, SP removed the fat, and along with it the strong red color.

Meanwhile, bring the sauce to a boil and reduce until it is syrupy. Skim off the fat as it accumulates.While the sauce is reducing, saute the mushrooms.The recipe calls for sauteing pearl onions with the mushrooms, but we thought that would be too many onions since there already was a cup of chopped onion in the sauce. Once the sauce is syrupy, add the mushrooms.Pour the sauce over the chicken and enjoy! Joy of Cooking suggests serving Coq Au Vin with boiled potatoes or noodles. We decided to enjoy it with baguette. This is the olive baguette from GEMD.This was yummy!! The chicken was fall off the bone moist & tender. The bits of bacon added a nice smoky flavor. Lots of carrots and mushrooms - yum. We both really, really enjoyed this and will definitely make it again. It's not difficult, just time consuming.

1 comment:

  1. Wow, that looks really good! And you found a good use for the Costco wine :)

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