So tonight for dinner it is Coq au Vin, garlic mash potatoes
and a green salad with a mustard vinaigrette. Very excited, I love anything
with mash potatoes. Chicken thighs, mushrooms, pearl onions, carrots, garlic and thyme simmered in
a mixture of red wine and chicken broth.
It is a great dish to impress your friends with, but it is not hard to make, this wonderful, classy French chicken stew.
For four people:
4 large chicken thighs at room temperature
1 medium sweet onion, chopped
24 button Crimini mushrooms, (brown if available) cut into thick slices or left whole
2 large cloves of garlic, minced
4 medium carrots, peeled and cut into 1 inch thick rounds
1 cup of cooked peeled pearl onions (I think fresh are better, but easier from the freezer.)
1 T fresh thyme (1 tsp if you use dry)
1/4 cup diced pancetta (You can substitute bacon, but it will have a stronger flavor)
1/4 cup brandy for flambeing (satisfying the pyro in us and it gives a wonderful flavor layer.)
1 cup red wine, Burgundy if you have it.
1 cup chicken broth
1 T canola oil
2 T butter
1/2 tsp salt
Dry off the chicken, dabbing with a paper towel and then sprinkle with salt and pepper.
Heat a thick stewing pot to medium high, add 1 tsp of the canola oil. When the oil starts to thin out and spread in the pan add the pancetta and lower to medium. Let the pancetta soften and brown slightly. Raise the heat to medium high and add the rest of the canola. Lay the thighs, smooth side up and sear until well browned, turn and sear the back side. Remove pan from heat, remove chicken to a plate, keeping is warm. The chicken will not be fully cooked, it will cook the rest of the way in the sauce.
Add butter the pan and return to a medium heat. Once the butter is melted add the chopped onion and the mushrooms, cook until the onions are translucent and limp.
Return the chicken to the pan. Pour the Brandy into the pan, let it come to a boil and light it. It will make real flames. Hold it away from any overhanging cabinets. (If this freaks you out just skip it) It will stop burning on its own. It will take just a couple of minutes.
Now pour the the wine and the broth into the pan. add the garlic and thyme along with the salt. Bring to a boil and let simmer for about 30 min.* Then add the carrots and let it cook and additional 20 minutes. At this point add the pearl onions and simmer for another 5 minutes. Remove the chicken and vegetables from the pan, leaving only the sauce behind. Keep the chicken mixture warm. Bring the sauce to a boil and reduce by half. This will make it thicker and more flavorful. Return chicken and vegetables to the pan, cover and keep warm until ready to serve.
*While this simmers, make the mash potatoes.
Garlic Mash Potatoes
4 medium potatoes**
1/4 cup butter
1/4 cup milk
1 medium garlic clove, minced
Salt
Cook potatoes in salted boiling water for 30 minutes, or until soft. When they are soft, drain the water. Return potatoes to the pot, cover and keep warm.
In a small microwaveable bowl, combine butter, milk and minced garlic. Heat for 30 sec-1 min depending on your microwave.
Pour the hot mixture over the potatoes and mash well. Add salt to taste. Cover and keep warm until ready to serve.
** I usually use Yellow Finn potatoes or a mix of red and yellow. You can add a russet to give it a creamier texture, but I think the Yellow Finn and the red have more flavor.
Balsamic Mustard Vinaigrette
1 tsp Dijon mustard
2 tsp chopped fresh dill or 1/2 tsp dry dill
1 T Balsamic Vinegar
1/4 cup olive oil
1/4 tsp honey
1/4 tsp salt
pinch of pepper
In a small bowl whisk vinegar, mustard, dill, honey, salt and pepper. Once the vinegar mix thickens, slowly add the olive oil while continuing to whisk. This should be enough dressing for one salad for 4 people.
