Tasty Tuesdays! Coq au Vin

Things have been extremely busy in my neck of the woods lately.  Adding new items to the shopping cart, adding our very own J & L Health private label to some of them and working on getting the double blind medical study results published for Intestinal Calm for Celiacs, along with the article in the medical journal has made for a busy Jason.  Let's not forget trail riding because I've never forgotten how to play hard.....

I am working feverishly, not always to be confused with efficiently, on redesigning the theme of the blog.  After a good conversation with a friend of mine a few weeks ago, I knew more than ever I wanted to make some changes and mix it up a little. 

I love to do so many things in life that to me are second nature, but as she pointed out can be fascinating to so many others.  As you all know, I LOVE to cook in my dutch ovens, and as many more don't know, ride horses, hunt, fish, have a garden, and countless other things.  So in the coming days, the blog will take on a new look and feel.  There will be always be a Tasty Tuesday and I think I will add a day for strictly Dutch Oven cooking as well.  Another day, perhaps Wednesdays or Fridays will be a look back into many of the things that I did growing up that I hope you will enjoy and share with your friends and other bloggers.

This weeks post is one that left me scratching me head and I will be the first to admit, when I saw the recipe for Coq au Vin I thought..."What in the world is that?" It was first more of a fact finding journey than knowing what I was about to eat. When I found out it was braised chicken I knew I would love it!  Michael Fusco makes this dish outstanding and I will be trying out my own version verrrry soon!!

The recipe is as follows:

Ingredients

• 1/2 lb bacon slices
• 20 pearl onions, peeled, or 1 large yellow onion, sliced
• 3 lbs chicken thighs and legs, excess fat trimmed, skin ON
• 6 garlic cloves, peeled
• Salt & Pepper to taste
• 2 cups chicken stock
• 2 cups red wine (pinot noir, burgundy, or zinfandel)
• 2 bay leaves
• Several fresh thyme sprigs
• Several fresh parsley sprigs
• 1/2 lb button mushrooms, trimmed and roughly chopped
• 2 Tbsp butter
• Chopped fresh parsley for garnish

Blanch the bacon to remove some of its saltiness.  Drop the bacon into a saucepan of cold water, covered bya  couple of inches.  Bring to a boil, simmer for 5 minutes, drain.  Rinse in cold water, pat dry with paper towels.  Cut bacon into 1"x1/4" peices.

Brown bacon on medium high heat in a dutch oven big enough to hold the chicken, about 10 minutes.  Remove the cooked bacon, set aside keeping the bacon fat in the pan.  Working in batches if necessary, add onions and chicken, skin side down.  Brown the chicken well, on all sides, about 10 minutes.  Halfway through the browning, add the garlic adn sprinkle the chicken with salt & pepper.  Adding salt while cooking, instead of at the very end, will bring out the flavor of the chicken.

Spoon off any excess fat.  Add the chicken stock, wine, and herbs.  Add back the bacon.  Lower heat to a simmer.  Cover and cook for 20 minutes, or until chicken is tender and cooked through.  Remove the chicken and onions to a separate platter.  Remove the bay leaves, herb sprigs, garlic and discard.

Add mushrooms to the remaining liquid and turn the heat to high.  Boil quickly and reduce the liquid by 3/4 until it becomes thick and saucy.  Lower the heat, stir in the butter.  Return the chicken and onions to the pan to reheat and coat with sauce.  Adjust seasoning.  Garnish with parsley and serve.

This dish is a bit of work but WELL worth the effort!  Excellent flavor, a great winter time meal and did I mention excellent flavor??  Enjoy!!

This post is part of the following blog carnivals.....Go check out these great sites!!

Monday Mania
Mouthwatering Monday
Hearth 'n Soul
Slightly Indulgent Tuedays
Tuesday Twister
Real Food Wednesday
Gluten-Free Wednesday
Pennywise Platter Thursday
Recipe Swap Thursday