I have been benched… but the cooking challenge must go on! Ok, so I’m being a bit dramatic, but allergies (well, I hope they’re allergies) are kicking my tail. Thoroughly. So my wonderful sweetie has stepped up and taken over the dinner plans for the evening. Since Coq Au Vin was already on the menu for the evening he is bravely attacking the recipe while I sit here and type, critique his cooking, and read him the recipe. He’s not loving the critiquing, but he’s putting up with me quite well.
I’m doing my beast not to sneeze on people and to get back to healthy… but am failing at the latter. So, if anyone knows any secrets to kicking allergies/possibly a terrible cold please let me know!
By the way… he did a great job! It was delicious. He served it with parsley potatoes and buttered peas. He did good!
Coq Au Vin (adapted from Mastering the Art of French Cooking)
3 thick cut slices of bacon
2 ½ lbs chicken drumsticks
3 c red wine
2 c chicken stock
1 Tbs tomato paste
4 cloves garlic, minced
1 ½ sprig thyme
1 bay leaf
1 large onion, sliced
8 oz mushrooms, halved
3 Tbs flour
2 Tbs butter
Sauté the bacon in a large pan over medium-high heat until cooked. Remove from the pan and set aside. Add the chicken drumsticks to the bacon oil and brown.
While the chicken is browning, chop the bacon. Return the chopped bacon to the pan, reduce heat and cook for about 8 minutes.
Add the wine, chicken stock, tomato paste, garlic, thyme, and bay leaf. Bring the mixture to a low boil and allow it to simmer for 25 minutes, covered.
While the chicken cooks, sauté the onions and mushrooms with 1 Tbs olive oil over medium heat.
Once the chicken is done cooking remove it from the pan and place in a casserole dish. Turn the heat up on the cooking broth and reduce to about 2 cups.
Blend the butter and flour together and whisk this paste into the hot cooking liquid. Continue cooking until the sauce thickens.
Place the mushrooms and onions around the chicken in the casserole dish. Pour the sauce over the chicken and veggies.