Tonight Coq au Vin

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.

Spinach & Bacon Salad

Here is a yummy salad recipe that can also make a great main course. My family loved it. And I just had the leftovers for lunch warmed up with a cup of leftover spaghetti noodles.

Spinach Bacon Salad

Serves 4

6 cups spinach leaves

½ cup julienne cut water chestnuts

2 strips bacon

½ white onion, slice into thin half moon

8 Crimini mushrooms sliced very thinly

¼ cup glazed walnuts

¼ cup mascarpone

½ cup rose´ wine

1tsp olive oil

Using a large skillet, cook the bacon until crisp. Remove from pan and lay out it on paper towel to remove some of the grease. Pour bacon grease into a glass container, (once it cools you can throw it away, or reuse it for another recipe) retaining about 1T of the grease in the pan along with all the crunchy bits. Return the pan to medium heat and add the mushrooms. Sauté the mushrooms until they are limp, should take 5-10 minutes. While the mushrooms cook, cut the bacon into ¼ inch squares and set them aside. When the mushrooms are limp add the mascarpone, wine and olive oil. Stir gently as it heats up until the liquids are well combined. Add the spinach to the pan and toss gently until spinach just begins to go limp and then transfer the spinach mixture into a medium sized serving bowl. Add the bacon, walnuts, water chestnuts and slice onions to the serving bowl. Toss the salad and serve.

For a pasta dish that can serve as a main course return the completed salad to the the pan and heat just enough to warm up the water chestnuts. (Spinach will go a little more limp.) For a more protein rich alternative add 2 cups of sliced cooked chicken or pork to the warming pan at this point. When warm, transfer the spinach mixture into a large bowl with 4 cups of hot cooked pasta. Toss well and serve.

Bulgar Wheat Salad

Made this for my husband and my mother tonight. It was a great hit. If you are watching your calories this a great filling salad with lots of fiber. I hope you enjoy it.

Bulgur Wheat Salad

This delicious fresh low calorie salad is a nice alternative to the usual rice or potato side dish and a great way to use up leftover broccoli.

½ cup uncooked bulgur

1 cup salted boiling water

1 cup cooked broccoli, chopped

¼ cup chopped chives

1 cup chopped cherry tomatoes

1 T chopped fresh mint

Dressing

½ tsp salt

¼ tsp freshly ground pepper

1 tsp olive oil

1 T lime juice

¼ tsp ground cumin

1 clove crushed garlic

Pour bulgur into salted water. Bring to boil stir grain. Reduce heat, cover and simmer for 15 minutes. Remove from heat and cooling to room temperature. Fluff and put in a medium mixing bowl. Add chopped veggies and herbs. Toss well. Mix up dressing and pour over bulgur mix and toss well until the ingredients are evenly covered with dressing. The salad will be dry.

Serve cold or room temperature.

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