Coq Au Vin

So since we have our rooster in our fridge, we need to cook it up. We’ve been making lots of Coq Au Vin jokes this week, so here we go!

I use Meal Board for my meal planning. I love it and it makes it easy to keep track of what you have available if you aren’t as lazy as I am. In theory, the contents of your entire pantry could be logged. Mainly I use it to generate a shopping list. One of these days when I have time (HA!), I want to get this back in order. We have a half lamb, and quarter of beef coming, so that’s likely to happen from that.

I have a recipe from Food Network, and it is an abbreviated recipe. I thought it was an all day thing (and I think it probably is), but this works better for me, so that I can work all day and make the chicken later.

Ingredients:

  • 2 TB Olive Oil
  • 4 oz. Pancetta
  • Chicken
  • Salt and Pepper
  • 8 oz. Carrots
  • Onion
  • 1 tsp Garlic
  • 1/4 cup Cognac
  • 1/2 Bottle of Bergundy
  • 1 Cup Chicken Stock
  • Fresh Thyme
  • 2 TBSP Butter
  • 1 1/2 TBSP Flour (I’m going to use King Arthur Gluten Free Flour)
  • 8 oz. Frozen Whole Small Onions
  • 8 oz. Mushrooms

So, cook the pancetta in the olive oil for 8 to 10 minutes. Wash and dry chicken, salt and pepper, brown chicken for about 5 minutes.

Cook carrots and onions for about 10 minutes. Add garlic and cook for another minute. Add Cognac, carrots and onions. Add wine, stock, and thyme. Simmer. Cover and put in oven for 30-40 minutes. Add butter and flour. Add onions. Saute the mushrooms. Add to stew. Simmer for another 10 minutes. Season to taste, serve hot.

I’m going to serve over mashed potatoes, with asparagus and an arugula salad.

…and due to a comedy of errors, no mashed potatoes or salad. But I did baked potatoes and asparagus.

Banty Roos are not worth the effort for coq au vin. Our new house rule is that if they are too small for the killing come, they go straight into the stock pot.

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