Monday, February 18, 2008

Coq Au Vin & Mashed Potatoes

I haven't posted in a couple of days because I haven't been cooking. My husband and I had dinner out to celebrate our wedding anniversay. We also have been enjoying a warm spell in the mountains which induced my husband to grill, so I've had a couple of nights off and I couldn't remember where the kichen was located.

Coq Au Vin is French I'm told, for Chicken cooked with wine. I haven't made this in quite some time and decided to give this old standby a another try.

Coq Au Vin - Use a 3 to 4 pound chicken cut up and dry thoroughly with paper towels. Generously salt and pepper chicken on both sides and set aside. Pour 2 tablespoons of extra virgin olive oil in a dutch oven over medium heat and fry 5 slices of pancetta (or bacon) diced in the oil until brown and crispy. Remove pancetta (or bacon) from pan and set aside. Place chicken in pot, a few pieces at a time and brown on both sides, remove from pot and set aside. Add 1 more tablespoon of extra virgin olive oil to pot and add one onion sliced and 3/4 pack of baby carrots to the pot and saute for about 10 minutes, stirring occasionally. Once the onions have started to brown slightly, add 4 cloves of garlic minced and cook a minute or two and add 3/4 cup brandy, 1 teaspoon sea salt and 1 teaspoon of fresh cracked black pepper; let this cook for 5 minutes then add chicken and pancetta back to the pot. Now add 1 cup of chicken broth, 2 cups burgundy wine and 1-1/2 teaspoons dried tyme leaves and let this come up to a simmer. Once the pot comes to a good simmer, place tigh fitting lid on pot and place pot in a preheated 250 degree oven for 40 minutes. Remove pot from oven to stove over medium heat and blend 1 tablespoon of room temperature butter and 1-1/2 tablespoons of all-purpose flour in a small bowl to make a doughy mixture - add this to stew and blend with a spoon and add about 8 ounces of pearl onions (fresh or frozen) and let simmer. Meanwhile place 1-1/2 tablespoons of butter to a saute pan and saute one container of fresh mushrooms until they turn golden brown, then add mushrooms to the stew. Serve hot with mashed potatoes.

Mashed Garlic Potatoes - Boil 3 pounds peeled potatoes in salted water (reserve 1/2 cup of water before draining potatoes). While potatoes are boiling, in a small pot place 1/2 cup of extra virgin olive oil over medium heat and add 2 to 3 tablespoons of minced garlic. The garlic will infuse the oil with the garlic flavor. Once the oil begins to bubble, remove pot from stove and set aside to cool. Place drained potatoes in a large bowl and strain the minced garlic from the pot and add to potatoes. Smash the potatoes with a hand masher, then add 2 tablespoons of flavored oil and 1/4 cup of potato water, salt and pepper. Blend everything and add oil and water as needed to get the right consistency.

No comments: