Blog.EmealsForYou

Recipe of the Week – Coq au Vin

As I have stated previously, I have to try my best to hold off on the urge to jump into Fall cooking while I am still wearing shorts and no socks.  So when I turn on the TV and see several of the cooking shows beginning to cook those hearty, tasty and soul-fulfilling meals I find my resolve dissolving; just like the butter on a hot piece of crunchy French bread.  Hungry yet?  I absolutely love any kind of stewed chicken; that is chicken cooked slowly in a fragrant broth.  Coq au Vin, chicken in wine, is probably my favorite.

There is nothing like starting a big pot of Coq au Vin and letting it cook slowly, combining all the flavors; permeating the air with such a fine perfume that I sit here writing this with my mouth watering just thinking about it.  I am serious, you start with browning bacon and end with a buttery roux to thicken it… how can that be bad.  Another nice thing about this recipe is that I cook it in my wife’s Grandmother Story’s 100 year old Dutch Oven.  Don’t have a 100 year old pot?  You can cook this in any heavy pot and finish it on the stove top or in the oven… just make sure that you try it.

Coq au Vin

Cut bacon into small pieces, brown bacon in large pan, add oil. Brown chicken in pan, remove chicken, add garlic and onions, sauté for 3 minutes. Add mushrooms, chicken, consommé, wine, bay leaves, tomato paste and enough of the broth to just cover chicken. Reduce heat to simmer, cook for 25 minutes, until chicken is tender. Remove chicken to platter. Add flour to some of the juice and add to gravy to thicken, add butter. Salt and pepper to taste. Spoon over chicken and serve.

Serve with crusty bread.

(You can find this recipe and others like it along with the recipe for French Bread at emealsforyou.com)

September 29, 2008 at 1:49 pm 1 comment