Yes, that's a football. It's play off season for this insane NFL fan!
I love this time of year! The freezing cold air, the snow if we're lucky, the fireplace roaring, football for my beloved Pats.... & cozy meals.
Kelly and I decided we needed to learn how to make a few classics so, first on the list is Coq a Vin! I went to my go-to girls to get some inspiration (Ina & Anne) but for classics that always includes Julia..
Here's what I learned.
1. It's a labor of love if you dredge it in flour before you cook it. If you don't have 2 1/2 hours or need a faster version, don't dredge it. 2. If you dredge it, dredge it as it goes into the pan. 3. If it's not thick enough for your liking, you can thicken it pretty easily or you can use less chicken broth. Oh, and 4. It's delicious for a Sunday Supper!
Here's what you'll need:
- Chicken thighs and drumsticks (8 thighs, 4 drumsticks)
- One bottle of red wine (3-4 cups)
- 1/2 cup of Brandy
- 3 cups of chicken broth
- 3 cloves of garlic, chopped
- One spanish onion, chopped up small
- One small container of porcini mushrooms, quartered
- One bag of frozen baby onions
- One bunch of fresh thyme
- 3 long stalks of celery, chopped up small
- 4 oz of pancetta
- 8 oz of (very thick) bacon
- 3 Tablespoons of olive oil x 2
- 1/2 cup of tomato paste
- 1 cup of flour
- salt & pepper
Start with your large dutch oven and coat the pan with the first 3 tablespoons of olive oil. Heat medium high, to high. Put your cup of flour into a flat pan for dredging. One piece of chicken at a time dredge it into the flour and pop into the hot dutch oven for frying. It should make a lot of noise when you put the chicken in. You want the chicken to be brown on all sides.
Definitely don't overcrowd your pan, just enough to fit and work in batches. As you complete a batch sit the chicken on a paper towel to drain the oil off. Once all the chicken is done, go to your ingredients pictured below.
Before you add the bacon go ahead and add the next 3 tablespoons of olive oil. Add the bacon with the pancetta and cook it until it's crispy (medium high) add the celery and onions plus salt & pepper and lower the heat. You'll want these to cook until translucent. Add the garlic and let that simmer for about 2 minutes.Now, add the mushrooms, salt & pepper. After they cook down a bit add the brandy to glaze the pan and let the juice absorb. Next add your tomato paste, stir until it thickens a bit. Give it about 3-5 minutes and add your wine.
Add your chicken back in, add the onions and the chicken broth. Stir it and add a bunch of thyme. Place into a 300 degree oven for about 45 minutes. When you take it out take a look and see what you think. If there's a lot of liquid pop it back on the stove and turn up the heat, let it boil off a bit to thicken.
I added a little flour & butter (2 tablespoons of each blended in a saucepan)
Voila! Now, if you want to do the straight up chicken without flour, it will cut a little bit on the time and calories.
I served it with a cauliflower mash. Of course, I always sneak one potato no matter how healthy we are, in honor of my McSweeney & McGee's Irish heritage.
Enjoy, xo Measure