Coq Au Vin

Sometimes a recipe can seem too intimidating to even try. That's how I felt about all the recipes I'd come across for Coq Au Vin until I saw Ina Garten preparing it yesterday. It looked so earthy for a cold winter day & it gave me another chance to use my new Rachael Ray dutch oven. Plus the recipe seemed to follow the same technique of her Beef Bourguignon which I've made quite a few times. It was easy to put together; after a little prep work I just put it in the oven & let it simmer. It smelled absolutely wonderful & the chicken just fell off the bone. Mike really enjoyed it & said the chicken was "so moist & flavorful". Served with Yukon Gold mashed potatoes, it was the perfect Sunday meal.

Coq Au Vin
2 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.

*I used 3/4 to 1 pound of carrots & Pinot Noir**

Coming tomorrow...Sweet & Sour Meatballs

Grilling Season

Nothing says summer like the smell of charcoal. We have a great gas grill, but on Sunday I went out & got a plain kettle-style charcoal grill. Mike & I spent the afternoon outside cooking dinner & sipping ice-cold lemondade. Shiloh was never far away; I think he instantly assumed he was partaking of our meal since we were cooking it on his territory. We cooked a simple meal - ranch flavored chicken breasts & red potatoes, along with corn on the cob. It was absolutely delicious; the chicken was moist & tender & the potatoes were soft inside with a slightly crispy crust on the bottom. And the only thing we had to clean up afterwards were a few plates, utensils & glasses. Here's to the start of some fabulous grilling & lazy summer evenings.

Ranch Chicken & Potatoes
1 pound B/S Chicken Breasts (B/S = boneless/skinless)
6 red potatoes
2 Tablespoons EVOO
1 Packet Hidden Valley Ranch Dip Mix

Slice potatoes into 1/4" thick slices. Place in Ziploc bag along with 1 Tablespoon EVOO. Add 1 Tablespoon ranch dip mix, shake to distribute evenly. Shake out onto 2 pieces of aluminum foil. Fold into two packets, place on ready grill. Cook until tender.

Rub remaining tablespoon EVOO onto chicken breasts. Sprinkle each breast with 1/2 teaspoon dip mix. Add to grill about 15 minutes after starting potatoes. Cook until chicken reaches internal temp of 180, turning once.

Our market's fresh corn didn't look great, so I got Green Giant from the freezer section. I thawed 4 ears & they were ready to add to the grill along with the chicken.

Cheesy Chicken & Noodles

My friend Mary first introduced me to Chicken Spaghetti & I immediately fell in love with it. I fixed it for my husband a few weeks ago & it has become one of his favorites, which would explain why I was fixing it again for yesterday's dinner. I've tweaked the recipe just a bit to suit our taste, exchanging the spaghetti for broad egg noodles (hence the name change) & adding shredded cheese to the sauce just before mixing with the noodles. I also use the Rotel labeled "milder" as the original is very hot. The recipe is a great way to make use of leftover chicken or you can cut up & saute chicken breasts or tenders. Some recipes call for canned chicken, but I don't recommend it.

Cheesy Chicken & Noodles
2 Tablespoons butter
1 pound chicken breast, cooked & cubed
1 small onion, chopped
2/3 pound Velveeta cheese, cubed
1 can Rotel
8 cups chicken stock
KRAFT Mexican Style Shredded Four Cheese - 2 cup bag
1 bag broad egg noodles

For noodles, bring chicken stock to boil in large pan. Meanwhile, melt butter in skillet, add onion, saute until tender. Add cooked chicken, Rotel & Velveeta cheese. Simmer over low heat, stirring often, until cheese is melted. Add noodles to boiling stock, cook according to package directions. Drain, reserving 1/2 cup of stock. Return noodles to pan. Add Kraft shredded cheese to chicken mixture, adding reserved stock as needed to thin sauce. Pour sauce over noodles, stir to combine. Serve with salad & rolls.