♥ Recipe ♥

Eat your heart out, Julia Child! Despite the intimidating name, this chicken recipe is easy enough for the average cook and its taste is refined enough to impress the guests!


* * * * * * * * * * * *
How To Make Coq au Vin

Coq au Vin

Ingredients:

Extra virgin olive oil
Butter, room temperature
¼ lb pancetta, diced 
3-4 lbs chicken thighs
Salt, to taste
Black pepper, to taste 
2 carrots, cut diagonally in 1-inch pieces 
1 yellow onion, sliced 
6 cloves garlic, smashed
½ lb mushrooms, quartered
1/2 bottle dry red wine
1 cups chicken stock
1 bunch fresh thyme 
1-2 tbsp AP flour 
Fresh parsley, chopped




Directions:
Preheat the oven to 300 degrees F.
Heat the 2 tablespoons of olive oil and 2 tablespoons of butter 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 season the chicken on both sides with salt and pepper. In the Dutch oven, brown the chicken in batches in a single layer until the skin is crispy and golden brown.  Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
Add the carrots and onions to the pan and cook over medium heat for about 10 minutes or until the onions are lightly browned. Add the garlic and mushrooms and cook for 1 minute. Add the wine to deglaze all the crispy brown bits stuck to the bottom of the pan.  Then add the chicken stock, thyme, bacon, chicken, and any juices that collected on the plate into the pot. Season with salt and pepper and bring to a simmer.
Cover the pot with a lid and place in the oven for 45 minutes - 1 hour.  Turn the oven up to 450 degrees, remove the lid and cook another 20 minutes to crisp the chicken. 
When the chicken is done, remove just the chicken to a platter and cover with foil to keep warm. 
Make a Beurre Manie by mashing 1 tablespoon of butter and 1 tablespoon of flour together to form a paste.  Place the Dutch oven over medium heat and stir the Beurre Manie into the stew.  Bring the stew to a simmer and cook for another 5 minutes. If you would like a thicker consistency, add another tablespoon of butter and flour.  Taste and season if necessary. 
To finish the dish, add the vegetables and sauce to the chicken on the platter and garnish with freshly chopped parsley.

Trussing a chicken allows for an even roast, making sure each and every bite is full of flavor!

*****
How To Truss a Chicken

1.Start with the chicken flat on a cutting board, breast side up with the tail and cavity facing you.
2.Fold the wings under the bird in an action that resembles scratching your back.
3.Cut a piece of butcher's twine about 30 inches long.
4.Start by placing the twine underneath the back and tail and bring it up and over the legs and make a cross.
5.Drop the twine under the legs and pull tightly to bring the tail and the legs together.
6.Using your thumbs to apply pressure, bring the twine forward in between the wing and the breast and flip the chicken over.
7.Cross the twine on the back and make a knot.
8.Flip the chicken back over and bring the twine over the wing and around the breast, keeping the twine taut.
9.Tie a secure knot underneath the breast.
10.Trim off any excess twine.

Recipe below. Save yourself a trip to the drive thru with these homemade nuggets!

* * * * * * * * * * * *
Chicken McNuggets
2 boneless, skinless chicken breasts, cubed
4 teaspoons salt
2 teaspoons ground black pepper
1/2 teaspoon parsley flakes
1/2 teaspoon dried oregano
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 cup finely ground yellow corn meal
1/2 cup flour
2 teaspoons baking powder
2 eggs
1/2 cup water
Vegetable Oil, for frying
Ranch Dressing, for dipping
Honey Mustard, for dipping, add 1 tablespoon hot sauce for spicy
BBQ sauce, for dipping
Ketchup, for dipping

1.In a heavy bottomed pot heat oil to 350F.
2.In the bowl of a food processor combine chicken, 2 teaspoons salt, 1 teaspoon black pepper, parsley flakes, dried oregano, onion powder, and garlic powder. Process into a paste.
3.In a shallow dish combine corn meal, flour, baking powder, 2 teaspoons salt and 1 teaspoon ground black pepper.
4.Whisk together the eggs in another shallow dish.
5.Form 1 tablespoon balls of the chicken mix and flatten into a nugget shape. Dredge nuggets in egg and flour. Add to hot oil and cook until crispy and cooked through, about 6-8 minutes. Serve with sauces.


*****