Text 18634, 101 rader
Skriven 2008-12-28 22:19:00 av JIM WELLER (1:123/140)
     Kommentar till en text av ALLEN PRUNTY
Ärende: Re: Hungry PelicanSeafood
=================================
-=> Quoting Allen Prunty to Dave Drum <=-

 AP> Sad thing is ... if they actually served real pelican on the pelican
 AP> platter I actually would have -wanted- to try it.

As they are fish eaters I doubt if they taste very good. stick to
seed eaters like chickens....

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Valentine Coq Au Vin Or Chicken In Wine
Categories: French, Chicken
  Servings: 2

      4    chicken thighs
      2 sl thick-cut bacon, roughly
           diced
      1    onion, diced
      2 c  sliced mushrooms
           Thyme, rosemary, bay leaf
      2    garlic cloves, diced
    1/2    bottle Cotes du Rhone
      2 c  stock
      1 tb butter
      3 tb flour

It's frustrating to be judged harshly based on your performance on
one totally random and institutionally enforced day of the year.
Here's my take: Valentine's Day is stupid in lots of ways but its
underlying value is that it reminds us to take a moment and be silly
and sweet on the one we really dig.

That said, here's a make-it-the-night-before, delicious, satisfying
and impressive dish to make for your lady or fella this year.

This recipe is a great example of practicality and mutability in the
kitchen. A couple years ago I became obsessed with expanding my
repertoire of classic dishes. Coq au Vin was the crowning jewel in
that tiara. I learned to make it from Mastering the Art of French
Cooking. Then, Tom and I were watching an episode of The French Chef
this weekend in which Julia prepares the same dish, but differently.
She basically tailored it to the American kitchen and market, making
it simpler and less intimidating. Smart, shrewd and practical,
things to love.

Valentine's Coq au Vin Really, really make this Tuesday night. It
will taste better and give you more time for love on Wednesday.

Four large chicken parts, skin on. You can use all breasts, breasts
and thighs, thighs and drumsticks. I don't care. I will say this
though, Coq au Vin is essentially a braise and chicken thighs are so
perfect for braising. Also, the fancy, free range very tasty chicken
is expensive. The thighs are almost affordable. They're something
like $4.49/lb at Whole Foods or you can get them from a bearded guy
at the farmer's market. I endorse knocking your Valentine out with
your American thighs.

Put the bacon in a heavy bottomed pan or casserole that can be used
on top of the stove. A cast iron dutch oven is perfect for this. Or
Le Crueset, if you're fancy, Corning Ware if you're my grandma. Heat
on medium for a couple minutes until some of the fat is rendered.
Add onions and mushrooms and cook until all is tender and a little
bit brown. Use a slotted spoon to scoop out the bacon and veggies
and set aside. Heat the pan with bacon fat up, adding a little olive
oil if necessary and add your chicken pieces, which you've patted
dry. Brown well on all sides. Add the wine, making sure to scrape
the bottom of the pan to deglaze. Then add the stock, onions,
mushrooms and bacon and two sprigs each thyme and rosemary (or 1/2
tsp each dried) and bay leaf. Simmer covered on top of the stove for
about half an hour.

Ok, at this point, you should let it cool, then put it in the fridge
for overnight. On the big day, skim the fat off the top then heat
through. Remove the warmed chicken and vegetables and turn the
remaining sauce up to a boil. Make sure to scrape the bottom of the
pan again to get up all that flavor. In another pot heat 1 tbs
butter and add 3 tbs flour when melted, whisking rapidly. Let your
roux cook for 3-4 minutes, until it's golden brown and smells toasty
and then use a ladle to add the hot sauce and whisk, boil and reduce
until it coats a spoon or is as thick as you like.

Serve this with potatoes and a salad, spooning the finger-licking
sauce all over the chicken and potatoes. Mmmm. You're fancy and your
Valentine knows it.

Posted by A-Train
                       
From: The Grocery Guy
 
MMMMM-------------------------------------------------



Cheers

YK Jim


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