Tag Archives: food

Coq Au Vin

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Mise en Place

 

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Bacon

 

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Browning the chicken

 

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Browning tomato paste

 

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Assembling all the ingredients

 

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Chateauneuf-du-Pape, wine from the Rhone region of France
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Dutch-oven pot

 

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Removing the chicken from the oven

Coq Au Vin, literally means in French, Rooster in (red) wine. It is a delicious dish made famous by the highly famed French chef, Julia Child. It is indigenous to the Burgundy region of France. In keeping with the tradition, it is nice to use a Pinot Noir, however this time, I used a Chateauneuf-du-Pape, (from the Rhone region of France) that was readily available. I have used both wines in this dish, and each time, it came out scrumptious. I recommend making this on the weekend, or when you have some free time. This will need  30 – 45 minutes in prepping time, including frying the chicken,  then, an hour and fifteen minutes, (75 minutes)  in the oven.  You will have ample time to do some cleaning, while the chicken is simmering nicely in the oven.

There are many variations to this dish, but I always like to experiment, and put my spin on it. With today’s busy lives, it is hard to find all the ingredients, in order to keep the authenticity in some traditional dishes.  If you can’t find a rooster, by all means, use a chicken, like I did.  I am so excited to share with you my mouth-watering version of Coq Au Vin.  You will be doing some juggling,  so, grab your apron, your kitchen tools, and get cooking with me!

Serves: 4 -6   Degree of difficulty: Medium-difficult
Prepping time: 30-45 minutes, including frying the chicken. In addition to this, the chicken will cook in the oven for about 1 hour and 15 minutes.

Ingredients:

  • 1 – 4 lb. chicken, cut-up in eight pieces, skin off
  •  1 cup red wine,  ( I used a Chateauneuf-du-Pape which worked wonders, but a Pinot Noir will do just fine.
  • 1/2 container of chicken broth low-sodium
  • 6 garlic cloves, chopped
  • 6 oz mushrooms, sliced
  • 8 oz frozen pearl onions
  • 1 tbsp. tomato paste
  • 1/2 cup chopped tomatoes
  • 1/2 cup whole-wheat flour
  • 3 tbsp. olive oil, + more if necessary
  • 1 tbsp. butter
  • 3 strips of bacon, chopped
  • salt and pepper to taste
  • 6 sprigs of fresh thyme, +  couple with the stems for garnish
  • 1 bay leaf

Preparation:

1) Have your butcher, cut up the chicken in eight pieces, and remove the skin.  Season chicken with salt and pepper and drench in flour. Remove all excess flour and set aside.

2)  On medium-high heat, in a large Dutch oven pot, heat up 1 tbsp. olive oil, brown the bacon, remove and set aside. If the bacon  rendered too much fat, remove some, but please, be careful.  You can replace the fat with another tablespoon of olive oil.

3) PLEASE FOLLOW ME CAREFULLY HERE!  In the same pot, brown the chicken, 2-3 minutes or so on each side,  you will do this in batches. Remove and set aside. (Please do not attempt to taste the chicken, as it will still be raw on the inside.) This is where you will be doing some juggling, you can either turn the burner off, and start step #4,  or do step 4 and 5 simultaneously,( only if you feel comfortable doing this.) If not, please do not forget, to pre-heat the Dutch-oven pot before starting step #5.

4) In a small frying pan, on medium-high heat, heat 1 tbsp. butter, and 1 tbsp. olive oil,  sautee the sliced mushrooms until they are golden brown. DO NOT add any salt, as it will make them watery, and prevent them from getting a golden brown color. Set aside.

5) On medium-high heat, in the Dutch-oven pot, add 1 tbsp. olive oil, sautee the garlic until it releases its aroma, then add the tomato paste. Brown together as you see it in the picture. Deglaze with the wine for 1-2 minutes, add the chicken broth,  chopped tomatoes,  pearl onions, bay leaf, thyme, bacon, sautéed mushrooms. Mix well,  add the chicken, and season the broth/sauce to taste with salt and pepper. (DO NOT TASTE IT, AT THIS POINT, CHICKEN IS STILL RAW) Bring to a quick boil, then turn the burner off.

6) In the meanwhile, pre-heat the oven to 350 degrees, place the pot,  COVERED  on the middle rack. Let it braise for about one hour and fifteen minutes in the oven, or until chicken is cooked through. Do not overcook as the chicken will fall apart. At the halfway point, be sure to give it a good stir. Continue cooking in the oven until the time is up.

Remove the chicken from the oven, and serve it with a side of brown rice, or potatoes. Your loved ones will enjoy this hearty and delightful meal.

I realize this is not a weeknight meal, but I hope you will give it a try, when you have a couple of hours to spare in the kitchen. I consider this, an affordable gourmet dish packed with amazing flavors, and beautiful aromas.

Wine pairing: Pinot Noir from the Burgundy region, or any medium-bodied red wine of your choice.

“I enjoy cooking with wine, sometimes I even put it in the food.”

Bon Appetit from Gina’s Kitchen

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Julia Child playing with a chicken

Thank you Julia Child for making cooking so much fun, and for teaching us so many tricks in the kitchen.

 

 

 

 

 

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FoodieWineLover Community

My fellow friend bloggers are passionate about food, wine, cultures and traditions from around the world.  I have met the most wonderful ones,  and enjoy their exotic, and delicious recipes.  What I also like about them, is their passion to share  their knowledge, and to show support to newbies like myself.  Little by little, I am learning the ropes, and the beautiful world of blogging. I have compiled a list of food/wine bloggers that have supported me on this new journey.  I follow their beautiful blogs, and highly recommend them. Please be on the look out for some scrumptious recipes from all of us!

Kindly click on the images to access their websites! Happy Cooking From Gina’s Kitchen To Yours!

KouzounasKitchen


kickingbackthepebblesMyEasyGourmet

cytasty

 

plattejoy

WiseQueenDonnaBlog

 

Bites, Bubbly & Blogs

Since I am still fairly new at blogging, I decided to have a little get together in my kitchen with a couple of fellow (beginner) bloggers. We brainstormed and exchanged notes and ideas to help each other out. Angela will be blogging about food and wine and Barbara will be blogging about her amazing photography skills. I learned a lot from Angela’s organizational skills and computer knowledge, and Barbara taught me how to give my photographs some character and make them pop.  Their sites will be up and running soon, and I could not be more excited for them. From what I am seeing, bloggers help one another and are very supportive of each other.  That in itself is a big inspiration and motivates me to bring out my creative side.

GinaAngBarb

Needless to say, we had fun in my “Gina’s Kitchen” with small bites and bubbly to celebrate our new ventures. Of course, we spent nearly two hours, on and off trying to get some great food shots. Thank goodness, Barbara was there to guide us and give us some useful tips in food photography. This takes practice, and one can only get better with time and lots of experience. I made a lovely lump crab meat salad “sans mayo” since Angela does not care for it. I know some of you are frowning but not all of us are created equal and that’s what makes life so interesting.

It is a very simple recipe that anyone can whip up in no time

  • 1 – 8 ounce jar lump crab meat
    you can also use imitation crab meat which works
  • 2 stalks of celery, sliced
  • 1/2 red bell pepper, sliced
  • 1 small red onion, diced
  • 1 lemon
  • Salt and pepper to taste
  • 3 TBS olive oil

Degree of difficulty: Very easy
Serves 4-6

Preparation:

Lightly break up lump crab meat, if you are using imitation crab, you can shred it with your hands for a nice presentation. Combine all the ingredients at once and chilled for at least one hour. For added richness, you can add some mayonnaise and whatever spice you like.

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I also served some delicious smoked salmon with sliced cucumbers. They were light and tasty but most of all, they paired beautifully with the bubbly.

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Simple, yet sophisticated

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Barbara brought some delicious hummus with veggies and Angela made a very healthy and scrumptious salad with field greens, avocados, corn, cherry tomatoes and sunflower sprouts.

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It was a fun and productive day, especially in the company of two friends that I care for. I admire both for their lovely qualities and  generous hearts.

Stay tuned for more exciting blogs on food, wine and travels. Until next time, happy blogging from Gina’s Kitchen!