This recipe took most of the afternoon to prepare but it only takes one pan which is definitely a plus! Well, two pans if you make egg noodles. All the preparation went well, it looked pretty, it smelled delicious, the taste tests were so yummy but once it was ready to serve it was lacking in flavor and it kind of cold. I'm still unsure of what I did wrong. I followed the instructions step by step. I'm determined to make this right so I will be making it again in the very near future. I'll let you know how it turns out the second time.
If you've made this recipe and have any tips or tricks for me, please tell me! Thank you!
Coq Au Vin
2007, Ina Garten, All Rights Reserved
Inactive Prep Time:
1 hr 10 min
e2 tablespoons good olive oil
- 4 ounces good bacon or pancetta, diced
- 1 (3 to 4-pound) chicken, cut in 8ths
- Kosher salt and freshly ground black pepper
- 1/2 pound carrots, cut diagonally in 1-inch pieces
- 1 yellow onion, sliced
- 1 teaspoon chopped garlic
- 1/4 cup Cognac or good brandy
- 1/2 bottle (375 ml) good dry red wine such as Burgundy
- 1 cup good chicken stock, preferably homemade
- 10 fresh thyme sprigs
- 2 tablespoons unsalted butter, at room temperature, divided
- 1 1/2 tablespoons all-purpose flour
- 1/2 pound frozen small whole onions
- 1/2 pound cremini mushrooms, stems removed and thickly sliced
Preheat the oven to 250 degrees F.
Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.
Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.
Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.
photo via thefoodnetwork
The coq au vin mishap had me questioning my cooking ability that is until the very next night. I made Paula Deen's Old-Time Beef Stew! I made a few adjustments to make it my own and it was a HUGE hit! Even my chef-mother was asking for the recipe and my tricks. Which in my book is like earning another star on my cooking chart!
Old-Time Beef Stew
Recipe courtesy Paula Deen
Inactive Prep Time:
2 hr 15 min
- 2 pounds stew beef
- 2 tablespoons vegetable oil
- 2 cups water
- 1 tablespoon Worcestershire sauce
- 1 clove garlic, peeled
- 1 or 2 bay leaves
- 1 medium onion, sliced
- 1 teaspoon salt
1 teaspoon sugar
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
Dash ground allspice or ground cloves
- 3 large carrots, sliced
- 3 ribs celery, chopped
- 2 tablespoons cornstarch
- I added 1/4 cut Yukon gold potatoes
- I also added a little bit of dry red wine
*The only ingredients I stuck to the measurements listed: beef, oil and water. I used frozen sliced carrots but I did use fresh celery. Everything else I added per taste and smell. I don't use measuring spoons or cups for things like salt and pepper so I do apologize that I cannot give you the exact measurements I used.
Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.