♥ 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!


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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.

Recipe below. How will you make soups, gravies or sauces without chicken stock? Don't worry, Hungry's got your back with this simple, quick and cheap chicken stock recipe. No need to thank us.

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How To Make Chicken Stock

Ingredients:

3 tbsp olive oil
2 carrots with peel, sliced
2 parsnips with peel, sliced
2 ribs celery, sliced
1 onion with peel, quartered
½ head garlic with peel
Splash white wine
4 lbs. chicken bones (raw, roasted or mixed), necks, backs, wings or scraps
6 sprigs thyme
¼ bunch parsley
2 bay leaves
1 tsp black peppercorns
4 whole cloves
Any of the above peelings or scraps from the freezer
Water
Salt

Directions:

In a large stock pot over medium high heat, add the olive oil and working in batches, saute the carrots, parsnips, celery, onion, and garlic until they begin to brown. Add the wine and scrape up any brown bits from the bottom of the pot. Add the chicken bones, thyme, parsley, bay leaves, black peppercorns, cloves, scraps and fill with enough water to cover. Bring to a boil, then turn down to a simmer and cook for 2 ½ to 3 hours. Skim any foam that rises to the surface of the stock during cooking. Add more water to keep everything covered if necessary.

Strain, skim the fat from the top and season with salt. Store the chicken stock in an airtight container. It will hold in the freezer for up to 1 year.


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Recipe below. With almost any leftover veggies, some olive oil and a little white wine you've got your own homemade vegetable stock!

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How To Make Vegetable Stock

Ingredients:

¼ cup olive oil
2 carrots with peel and tops, sliced
2 parsnips with peel, sliced
3 stalks celery, sliced
1 onions with peel, quartered
2 whole leeks, sliced
Half a head of garlic with peel
10 mushrooms, sliced (or a handful of dried mushrooms)
Splash white wine
Water
¼ bunch parsley
6 sprigs thyme
2 bay leaves
1 tsp black peppercorns
Any leftover peelings and ends of vegetables from the freezer
¼ cup soy sauce
Salt, to taste

Directions:

In a large stock pot over medium high heat add the olive oil and working in batches, saute the carrots, parsnips, celery, onions, leeks, garlic and mushrooms until they begin to brown. Add the white wine and scrape any caramelized bits from the bottom of the pot. Add the parsley, thyme, bay leaves, black peppercorns, peelings, soy sauce and enough water to cover. Bring to a boil, then turn down and simmer for 1 hour. Add more water if necessary to keep the veggies covered. Taste and season with salt if necessary.

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Recipe below. Either by itself, the bast of a stew or with mashed potatoes and brisket, homemade beef stock is the foundation for a delectable dish!

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How To Make Beef Stock

Ingredients:

8 lbs. beef bones in 2-3 in. chunks
6 oz. tomato paste
2 carrots with peel, sliced
2 ribs celery, sliced
1 onion with peel, quartered
2 whole tomatoes, halved
2 cups red wine
Half head garlic
¼ bunch parsley
6 sprigs thyme
4 bay leaves
1 tbsp black peppercorns
Any of the above scraps from the freezer
Water
Salt

Directions:

Preheat the oven to 425.

Put the bones in a roasting pan and cook in the oven for 1 hour.

Take the pan out of the oven and add the tomato paste, carrots, celery, onion and tomatoes. Stir to coat the bones and the veggies with the tomato paste. Return the pan to the oven and cook for another 30-45 minutes or until the veggies have browned.

Take the roasting pan out of the oven and dump the contents into a large stock pot. Put the roasting pan on the top of 2 burners and over high heat, deglaze the pan with the red wine, scraping up any brown bits from the bottom of the pan. Pour this into the stock pot.

Add the garlic, parsley, thyme, bay leaves, black peppercorns and scraps and cover with water. Bring to a boil, then turn down to a simmer. Cook for 6 hours, skimming any foam that collects on the surface of the stock. Add water if necessary to keep everything covered.

When the stock is done, strain it and skim the fat from the top. Season with salt. Cool and store in an airtight container. Beef stock will last in the freezer for up to 1 year.




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