jason and i spent this weekend in seattle. it was my first time in the city, and only my second time in the pacific northwest, but i would gladly go back.
in fact, there are so many delicious sea creatures available at every restaurant and market that it was hard to leave. i stuffed my face with oysters, crabs, mussels, and more oysters. fried oysters, oysters rockafeller, raw oysters with different styles of mignonette sauce. did i mention i love oysters?
today, however, i am back in the reality of wisconsin. it’s cold. but there is sunshine. which, although we got some on saturday, is uncommon in seattle. i think that would be hard for deal with if i lived there. so, today, no more seafood. instead, we eat coq au vin, which is chicken cooked in wine. yummy.
- 2 tablespoons butter
- 2 slices thick cut bacon, chopped
- 18 pearl onions, peeled
- 2 cups crimini mushrooms, halved
- 2 pounds chicken thighs and legs
- 1 carrot, diced
- 2 garlic cloves, diced
- 1½ tablespoons all purpose flour
- 2½ cups red Burgundy wine
- 1 cup chicken stock
- ½ tablespoon dried thyme
- ½ teaspoon dried oregano
- 1 bay leaf
- salt and pepper to taste
- In a large dutch oven, cook bacon until browned. Using a slotted spoon, remove bacon and put on a plate with paper towel.
- Generously season chicken with salt on both sides. Add chicken to dutch oven and cook in bacon fat until nicely browned on both sides, about 10 minutes. Transfer chicken to plate.
- Add butter and melt, add onions to dutch oven and cook for 6 minutes until well browned. Add mushrooms, carrots, and garlic and cook for an additional 10 minutes, until they've started to soften. Stir in flour and mix well, then cook for an additional minute.
- Add in wine, broth, thyme, oregano, and bay leaf, and bring to a boil. Add browned chicken and bacon back into pot. Lower heat and cook covered for 50-60 minutes.
- Using tongs and a slotted spoon, remove chicken and vegetable. Raise heat to high and bring sauce to a boil. Cook until thickened to your desired consistency (I did about 15 minutes).
- Serve chicken and vegetables with sauce poured over everything.
recipe adapted from the book of french provincial cooking.
*recipe rephotographed February 2014.
3notices
writes 1discharge