Food Glorious Food
Okay, how many images food, did you see posted in 2016? About 10 million, right? I apologize in advance for posting more images of prepared meals, as I babble about my love affair with the home-cooked meal. It’s one of the pleasures of life. Since food is something that is constantly on my mind, I must begin 2017 with an explanation and a recipe.
Food is just another form of expression. Whether you cook or someone cooks for you, it’s a shared experience; sharing love, caring, skill or culture and tradition. My husband cooked a meal for me when we first started dating. He made Coq au vin (chicken with wine). I remember following the warm savory smells to the kitchen where a cast iron skillet overflowing with chicken and sauce was simmering and splattering about. Every bite was delicious of course, but he planned, shopped and prepared this for me. It was an expression of love. Other than jewelry, I can’t think of a better expression.
So as my expression of love, I give you Coq au vin. Follow the link to our IN THE KITCHEN page on our website. Hearty, inspirational and perfectly delicious. Make it for someone you love.
Coq au vin
2 tablespoons good olive oil
4 ounces good bacon or pancetta, diced
1 (3 to 4-pound) chicken, cut in 8ths
Kosher salt and freshly ground black pepper
1/2 pound carrots, cut diagonally in 1-inch pieces
1 yellow onion, sliced
1 teaspoon chopped garlic
1/4 cup Cognac or good brandy
1/2 bottle (375 ml) good dry red wine such as Burgundy
1 cup good chicken stock, preferably homemade
10 fresh thyme sprigs
2 tablespoons unsalted butter, at room temperature, divided
1 1/2 tablespoons all-purpose flour
1/2 pound frozen small whole onions
1/2 pound cremini mushrooms, stems removed and thickly sliced
Watch how to make this recipe.
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. 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.
Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. 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. Season to taste. Serve hot.
This recipe was courtesy of Recipe courtesy of Ina Garten from the Barefoot Contessa Show
Find recipe at: http://www.foodnetwork.com/recipes/ina-garten/coq-au-vin-recipe4.html
(2007, Ina Garten, All Rights Reserved)