truly me….being me

day to day random topics. me just being me.

trying to cook something new

I decided a few days ago that I wanted to try something new food wise.  So I got to looking around on http://www.epicurious.com and found a recipe for quick coq au vin.  I thought to myself, what the hell, let’s go for it.  So tonight after work I set out to make this recipe that Julia Child made famous.  It is still bubbling away on the stove as I write this, but if it tastes as good as it smells, it is a complete winner.  I, of course, tweaked the recipe.  But isn’t that what a recipe is…a guideline?  The thing I changed was the type of mushrooms used.  My wonderful boyfriend brought me some morels.  According to some, the only way to eat them is to fry them so what I did was a complete sin.  However, I don’t fry food cause it hurts my stomach, so into the coq au vin they went.  I am sure they will still be wonderful. The recipe also calls for a complete bottle of red wine.  I poured myself a glass and used what was left.  I just couldn’t pour the whole thing in the pan with the chicken.  It seemed so wrong.  Anyway, if interested here is the recipe….again I got it off epicurious.com.

Quick Coq au Vin 

March 2008

by Victoria Granof

 
  • 3 tablespoons olive oil
  • 2 or 3 thick slices bacon, roughly chopped
  • 1 (4-pound) chicken, cut into six pieces
  • 1 handful flour, seasoned with salt and pepper to taste
  • 8 to 10 ounces button or cremini mushrooms, rinsed and halved (optional)
  • 20 whole baby carrots, cut in half
  • 1 clove garlic, peeled and minced
  • 2 large sweet onions, chopped, or 2 cups pearl onions
  • 1 bottle red wine (white works, too)
  • 1 cup chicken broth
  • 1 bay leaf
  • 2 sprigs thyme

1. Heat the olive oil in a large pot over medium-high heat. Add the bacon and cook until crisp. Transfer to a large plate.

2. Shake the chicken pieces with the seasoned flour in a paper or plastic bag.

3. Brown the chicken in the pot, 4 to 5 minutes per side. Transfer to the plate with the bacon.

4. Sauté the mushrooms (if using), carrots, garlic, and onions in the pot until they just begin to brown, 5 minutes.

5. Pour half the wine into the pan and cook over high heat for about 8 minutes.

6. Add the broth and the remaining wine. Bring to a boil and add the chicken, bacon, and herbs.

7. Return to a boil, then cover and simmer for 45 minutes. Remove the bay leaf and thyme and serve.

 

 

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