As part of my continued saga of being part of the illustrious group the Barefoot Bloggers I am rolling up my shirt sleeves and cooking up a storm with one of my idols the Barefoot Contessa herself and all the other wonderful members of this close knit group. We're cooks and bakers with a love for all things Ina. We test and retest Ina Garten's recipes as a whole and then blog about our results and recipes on the 2nd and 4th Thursday of every month. This gives me the opportunity to try more of Ina's recipes as well as not having to think of what's for dinner at least 2 nights in the month!! Bonus!!! This time around Coq Au Vin was chosen by Bethany of this little piggy went to market which can be found in Ina's new book Back to Basics.
In my own words I am committing a faux pas because when life is normal I don't submit the same recipe for more than one blogging event. My excuse this time around is that it's the holiday season and a very busy time of the year!!!!!!! Riding on the shirt tails of the season I am also sending this classic French dish out to My Kitchen My World who travels to that icon of culinary expertise this week... France. This illustrious group of bloggers is now moderated by the lovely Lauren of I'll Eat You. The group chooses a country every Sunday and we put our best foot forward in an effort to highlight a different country each week.
Verdict....the dish was a devilish purple colour from the red wine (and you thought it was my photography skills...tsk...tsk....) but it tasted delicious. I served it with some simple Criss Cross potatoes and a side salad of baby romaine with an herb vinaigrette.
Traditionally coq au vin is made with a rooster and is one of the most classic of French dishes. The original dish was finished off by adding rooster blood, which coagulates and thickens when exposed to oxygen, lending the flavour a certain je ne sais quoi. No blood was let in the making of this dish!!
The Barefoot Bloggers have made 51,098 Friday dinners for Jeffrey to date!!!!!
**Coq au Vin**
**Coq au Vin**
2 T 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 tsp 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 T unsalted butter, at room temperature, divided
1 1/2 T all-purpose flour
1/2 pound frozen small whole onions
1/2 pound cremini mushrooms, stems removed and thickly sliced
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 tsp 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 T unsalted butter, at room temperature, divided
1 1/2 T all-purpose flour
1/2 pound frozen small whole onions
1/2 pound cremini mushrooms, stems removed and thickly sliced
***********************
Preheat the oven to 250 degrees F.
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.
