Welcome Guest [Log In] [Register]
Welcome to The New Coffee Room. We hope you enjoy your visit.


You're currently viewing our forum as a guest. This means you are limited to certain areas of the board and there are some features you can't use. If you join our community, you'll be able to access member-only sections, and use many member-only features such as customizing your profile, sending personal messages, and voting in polls. Registration is simple, fast, and completely free.


Join our community!


If you're already a member please log in to your account to access all of our features:

Username:   Password:
Add Reply
Tonight's dinner: Coq au Vin
Topic Started: Feb 25 2017, 02:48 PM (248 Views)
George K
Member Avatar
Finally
http://www.simplyrecipes.com/recipes/coq_au_vin/

Quote:
 
Coq au Vin Recipe

Ingredients

1/2 lb bacon slices
20 pearl onions, peeled, or 1 large yellow onion, sliced
3 lbs chicken thighs and legs, excess fat trimmed, skin ON
6 garlic cloves, peeled
Salt and pepper to taste
2 cups chicken stock
2 cups red wine (pinot noir, burgundy, or zinfandel)
2 bay leaves
Several fresh thyme sprigs
Several fresh parsley sprigs
1/2 lb button mushrooms, trimmed and roughly chopped
2 Tbsp butter
Chopped fresh parsley for garnish

Method

1 Blanch the bacon to remove some of its saltiness. Drop the bacon into a saucepan of cold water, covered by a couple of inches. Bring to a boil, simmer for 5 minutes, drain. Rinse in cold water, pat dry with paper towels. Cut the bacon into 1 inch by 1/4 inch pieces.

2 Brown bacon on medium high heat in a dutch oven big enough to hold the chicken, about 10 minutes. Remove the cooked bacon, set aside. Keep the bacon fat in the pan. Working in batches if necessary, add onions and chicken, skin side down. Brown the chicken well, on all sides, about 10 minutes. Halfway through the browning, add the garlic and sprinkle the chicken with salt and pepper. (Note: it is best to add salt while cooking, not just at the very end. It brings out the flavor of the chicken.)

3 Spoon off any excess fat. Add the chicken stock, wine, and herbs. Add back the bacon. Lower heat to a simmer. Cover and cook for 20 minutes, or until chicken is tender and cooked through. Remove chicken and onions to a separate platter. Remove the bay leaves, herb sprigs, garlic, and discard.

4 Add mushrooms to the remaining liquid and turn the heat to high. Boil quickly and reduce the liquid by three fourths until it becomes thick and saucy. Lower the heat, stir in the butter. Return the chicken and onions to the pan to reheat and coat with sauce. Adjust seasoning. Garnish with parsley and serve.

Serves 6. Serve with potatoes or over egg noodles. Peas make a good side for this dish.


So far, so good....

Posted Image
A guide to GKSR: Click

"Now look here, you Baltic gas passer... "
- Mik, 6/14/08


Nothing is as effective as homeopathy.

I'd rather listen to an hour of Abba than an hour of The Beatles.
- Klaus, 4/29/18
Online Profile Quote Post Goto Top
 
Catseye3
Member Avatar
Fulla-Carp
That looks good.

I wouldn't fiddle around with boiling the bacon. They want you to boil the bacon to remove the salt, and then instruct you to add salt later???

I would take it through browning the chicken with the onions and garlic, then remove the chicken to a separate container, and add the stock, but not the wine and herbs. I wouldn't remove the fat.

At that point I would stick the pot in the fridge overnight (and the chicken, separately). Next day, remove the solidified fat.* That's how you get a flavorful stock, and you don't have to fiddle around so much.

You need a good quality wine for this dish, too.

Then put the chicken and the stock back together and finish the dish from there.


*I usually leave about a quarter of the fat. Fat is flavor.

"I shall now begin to speak of purple, which exceeds all the colors that have so far been mentioned both in costliness and in the superiority of its delightful effect." -- Vitruvius, De architectura, 1st century BC.
Online Profile Quote Post Goto Top
 
blondie
Bull-Carp
Envy. Gosh that looks good. I had an orange, some raw carrots & broccoli.
Offline Profile Quote Post Goto Top
 
brenda
Member Avatar
..............
Did you like it, George? Did your lovely bride like it? What did you serve with it?
“Weeds are flowers, too, once you get to know them.”
~A.A. Milne
Offline Profile Quote Post Goto Top
 
Axtremus
Member Avatar
HOLY CARP!!!
Home made pizza and price club chicken wings for me.
Offline Profile Quote Post Goto Top
 
Catseye3
Member Avatar
Fulla-Carp
Catseye3
Feb 25 2017, 03:03 PM
That looks good.

I wouldn't fiddle around with boiling the bacon. They want you to boil the bacon to remove the salt, and then instruct you to add salt later???

I would take it through browning the chicken with the onions and garlic, then remove the chicken to a separate container, and add the stock, but not the wine and herbs. I wouldn't remove the fat.

At that point I would stick the pot in the fridge overnight (and the chicken, separately). Next day, remove the solidified fat.* That's how you get a flavorful stock, and you don't have to fiddle around so much.

You need a good quality wine for this dish, too.

Then put the chicken and the stock back together and finish the dish from there.


*I usually leave about a quarter of the fat. Fat is flavor.


Forgot something. After you de-fat the chilled stock, you need to warm it up on the burner and strain it to get rid of the bacon bits and whatnot, so the stock is nice and clear when you resume the recipe.

No great harm if you didn't do this, but better if you do.
"I shall now begin to speak of purple, which exceeds all the colors that have so far been mentioned both in costliness and in the superiority of its delightful effect." -- Vitruvius, De architectura, 1st century BC.
Online Profile Quote Post Goto Top
 
Mikhailoh
Member Avatar
If you want trouble, find yourself a redhead
Cooking for my hosts tonight. Liberty Duck breasts (a brand, fantastic product) with a port wine/duck stock reduction with rosemary and dried cherries. Yum.

Suggestions for side dishes?
Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball
Offline Profile Quote Post Goto Top
 
Catseye3
Member Avatar
Fulla-Carp
Mikhailoh
Feb 26 2017, 08:05 AM
Cooking for my hosts tonight. Liberty Duck breasts (a brand, fantastic product) with a port wine/duck stock reduction with rosemary and dried cherries. Yum.

Suggestions for side dishes?
I gather these people raise ducks, and these are their suggestions. Each one is clickable for the recipe.

http://www.mapleleaffarms.com/index.php?pg=281&reccat=6
Duck Fat Popovers
Duck Fat Brussels Sprouts
Duck Fat Roasted Potatoes
Baked Sweet Potatoes with Spiced Butter Pecan Topping
Ratatouille
Potato Artichoke Salad
Savory Sage Cornbread Stuffing
Heirloom Tomato Salad
Roasted Corn Salad with Avocado
Grilled Sweet Potato & Onion Packets
Risotto with Exotic Mushrooms and Spinach
Grilled Pepper Salad
Coconut Ginger Yam Puree
Coconut Rice
Whipped Sweet Potatoes
Spanish Rice
Saffron Scented Rice
Roast Asparagus with Romano Cheese
Orange Scented Sugar Snap Peas
"I shall now begin to speak of purple, which exceeds all the colors that have so far been mentioned both in costliness and in the superiority of its delightful effect." -- Vitruvius, De architectura, 1st century BC.
Online Profile Quote Post Goto Top
 
Mikhailoh
Member Avatar
If you want trouble, find yourself a redhead
Yep. Maple Leaf is just over in Greenburg, Indiana area about an hour from me. Good product.
Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball
Offline Profile Quote Post Goto Top
 
Jolly
Member Avatar
Geaux Tigers!
I'm not quite as fancy as those folks, but a baked sweet potato along a wild rice based side dish would be mighty tasty in my book...
The main obstacle to a stable and just world order is the United States.- George Soros
Offline Profile Quote Post Goto Top
 
Mikhailoh
Member Avatar
If you want trouble, find yourself a redhead
Sounds very good to me, too.
Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball
Offline Profile Quote Post Goto Top
 
Catseye3
Member Avatar
Fulla-Carp
Mikhailoh
Feb 26 2017, 10:44 AM
Sounds very good to me, too.

It's the cherries. I wonder if the cherries and a sweet potato is too much sweet. Maybe better something like the grilled pepper salad or roast asparagus (if available) would balance better?
"I shall now begin to speak of purple, which exceeds all the colors that have so far been mentioned both in costliness and in the superiority of its delightful effect." -- Vitruvius, De architectura, 1st century BC.
Online Profile Quote Post Goto Top
 
Mikhailoh
Member Avatar
If you want trouble, find yourself a redhead
Baguette with fantastic olive oil and Dukkah, roast asparagus with shaved parmesan.

Wanted to keep it simple because dessert will be pretty spiffy. Late harvest Semillion paired with three cheeses, a creme brulee and a lemon tart.
Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball
Offline Profile Quote Post Goto Top
 
Mikhailoh
Member Avatar
If you want trouble, find yourself a redhead
Spectacular dinner.
Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball
Offline Profile Quote Post Goto Top
 
brenda
Member Avatar
..............
You could write a cookbook, Mik. It all sounds great!
“Weeds are flowers, too, once you get to know them.”
~A.A. Milne
Offline Profile Quote Post Goto Top
 
Mikhailoh
Member Avatar
If you want trouble, find yourself a redhead
Might could have skipped that last glass of wine....

Oh well. I can sleep on the way home.
Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball
Offline Profile Quote Post Goto Top
 
Catseye3
Member Avatar
Fulla-Carp
Tonight: Crockpot Chicken Wings in Tomato Sauce, Mesclun Mix Salad with Compari Tomatoes and Blue Cheese Dressing. All homemade. Perfect mesh. Simple and good.
"I shall now begin to speak of purple, which exceeds all the colors that have so far been mentioned both in costliness and in the superiority of its delightful effect." -- Vitruvius, De architectura, 1st century BC.
Online Profile Quote Post Goto Top
 
Mikhailoh
Member Avatar
If you want trouble, find yourself a redhead
Back home today. I don't think my liver has ever been so tired.
Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball
Offline Profile Quote Post Goto Top
 
George K
Member Avatar
Finally
Mikhailoh
Feb 27 2017, 06:44 PM
Back home today. I don't think my liver has ever been so tired.
It deserves a drink.
A guide to GKSR: Click

"Now look here, you Baltic gas passer... "
- Mik, 6/14/08


Nothing is as effective as homeopathy.

I'd rather listen to an hour of Abba than an hour of The Beatles.
- Klaus, 4/29/18
Online Profile Quote Post Goto Top
 
jon-nyc
Member Avatar
Cheers
George K
Feb 27 2017, 06:45 PM
Mikhailoh
Feb 27 2017, 06:44 PM
Back home today. I don't think my liver has ever been so tired.
It deserves a drink.
But first, some liver-ups.

In my defense, I was left unsupervised.
Online Profile Quote Post Goto Top
 
Catseye3
Member Avatar
Fulla-Carp
jon-nyc
Feb 27 2017, 06:56 PM
George K
Feb 27 2017, 06:45 PM
Mikhailoh
Feb 27 2017, 06:44 PM
Back home today. I don't think my liver has ever been so tired.
It deserves a drink.
But first, some liver-ups.



Are those the same as Liv-A-Snaps?
"I shall now begin to speak of purple, which exceeds all the colors that have so far been mentioned both in costliness and in the superiority of its delightful effect." -- Vitruvius, De architectura, 1st century BC.
Online Profile Quote Post Goto Top
 
Catseye3
Member Avatar
Fulla-Carp
Mikhailoh
Feb 27 2017, 06:44 PM
Back home today. I don't think my liver has ever been so tired.

Lots of water the next week. You might squeeze the juice of a lemon and a couple of shots of cayenne pepper into a glass of water first thing in the morning. (This sounds bad, but it isn't; it tastes cleansing.) Take it easy on eating, especially meat.
"I shall now begin to speak of purple, which exceeds all the colors that have so far been mentioned both in costliness and in the superiority of its delightful effect." -- Vitruvius, De architectura, 1st century BC.
Online Profile Quote Post Goto Top
 
« Previous Topic · The New Coffee Room · Next Topic »
Add Reply