Craig loves Coq Au Vin. Not sure if this was a family favorite or if Chef Al Burton made it so amazingly well at one of his legendary parties, but regardless, he seems to always mention it. I however, am not a huge fan of hours of cooking and using all parts of the chicken (Coq) - but give me the wine (au vin) and now we can start talking. So Rachel Ray shared a recipe that seems to be the perfect compromise - boneless chicken (yes, honey we can use boneless dark meat too), lots of wine (happy) and cooks in 30 min (extra happy). Additionally, she glammed up a family classic - Smashed potatoes with apple cream and brie - HOLY COW. If this doesn't say fall family classic with a bit of panache, I don't know what does. I couldn't find the recipe online...so this is from memory and experience.
From our table to yours, enjoy!
Quick Coq Au Vin
Ingredients:
- 3 large, boneless skinless chicken breasts (all my Orange County friends are happy)
- 4 boneless, skinless chicken thighs (if you like or just add extra breasts)
- 1/2 bottle dry, white wine (I know, seriously, buy two buck chuck)
- 3-4 pieces bacon, diced
- 1 yellow onion, diced
- 3 garlic cloves, diced
- 2 carrots, chopped
- 3 celery stalks, chopped
- Flour (for chicken and a sprinkle to thicken the sauce)
- sprigs thyme
- 2 bay leaves
- Olive Oil, salt and pepper (of course)
- Marinate chicken in large bowl with wine (yes, all of it)
- In large sauce pan, cook chopped bacon until crispy
- Remove bacon with slotted spoon and reserve
- In same sauce pan, cook chicken until cooked through. Use tongs to remove chicken from the wine marinade, but SAVE THE WINE - you will use this for the sauce.
- When chicken is cooked (probably 3-4 min/side) remove chicken from pan
- Add a little olive oil to pan and add onions, garlic, celery, thyme sprigs, bay leaves and carrots - cook for 2 min
- Add the wine from the chicken marinade, sprinkle with 1 t flour, stir, cover and cook for 5 min
- Return chicken to pan cook for 5 min
- Remove thyme stem and bay leaves
- Spoon into potatoe reservoir (see below for more detail)
Smashed Potatoes with Apple and Brie
Ingredients:
- 1 1/2 pound Yukon potatoes
- 4 oz brie
- 1 granny smith apple, pealed and quartered
- 1 1/2 C cream (I used fat free half and half and it was great)
Directions:
- Clean and quarter potatoes
- Place in boiling water for 20 min (add a t salt when water boils)
- Bring cream or ff half and half to low boil and add quartered apple (cook for 10 min)
- Pour cream/apple mixture into food processor, blend into smooth mixture
- Drain potatoes and return potatoes to hot pan
- Pour blended apple mixture over potatoes
- Add brie (break into small portions to help it melt faster)
- Using a smasher, smash all ingredients (if it seems too thick, feel free to add milk)
- Salt and pepper to your liking
To plate this version of coq au vin and potatoes....
Using over sized bowls or plates with a lip, spoon smashed potatoes in the center of the dish. Make the potatoes into a reservoir. Spoon coq au vin (chicken, sauce and veggies) into the potato bowl. Sprinkle with crisp bacon and top with a sprig of thyme. Special and fantastic to the eye and belly.
1 comment:
OK - just made this dish and all i have to say is DO NOT WASTE YOUR TIME. There is a reason this dish should take time ...and this recipe proves it. My kids loved it, but I thought it was BLAH. I would make the potatoes again though.
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