Coq au Vin - Rooster with Wine

For best results,  let the finished dish cool and then refrigerate it ’till the next day, skimming any fat from the surface and re-heating the coq au vin very gently.

Photo by Kate Jackson

Ingredients

1/2 cup Harter House thick sliced bacon, cut into 1/4- by 1 1/2-inch strips (optional)
2 or more tablespoons olive oil
3 1/2 to 4 1/2 pounds chicken thighs/legs with skin, thoroughly dried
1/4 cup Cognac or Armagnac
Salt and freshly ground black pepper
1 bay leaf
1/4 teaspoon dried thyme
20 pearl onions, peeled (can use frozen)
3 tablespoons all-purpose flour
2 cups red wine, preferably Burgundy, Côtes du Rhône, or pinot noir
About 2 cups chicken stock (Homemade is best) or beef stock
1 or 2 garlic cloves, mashed or minced
About 1 tablespoon tomato paste
3/4 pound fresh mushrooms, trimmed, rinsed, and quartered

SIDES

Carrots

Mashed or new potatoes

Directions

To make the coq au vin on your stove top, toss bacon in a heavy-bottomed casserole or pot along with 2 tablespoons oil over medium or medium-high until lightly browned, about 2 minutes. Transfer the  bacon to a plate, leaving the drippings in the pot.

2. Heat the drippings or oil remaining in the pot over medium-high heat. Add the chicken, being careful not to crowd the pieces. (You may need to work in batches). Cook the chicken, turning frequently, until nicely browned on all sides. (If working in batches, return all the chicken to the pot.) Carefully pour the Cognac or Armagnac into the pot and wait until it becomes bubbling hot. If desired—and if you’re brave—ignite the sauce with a match. Let it flame for a minute, gently tilting the pot by its handle and swirling the sauce to burn off the alcohol. To extinguish the flames, simply cover the pan with its lid.

3. Season the chicken with salt and pepper. Add the bay leaf and thyme to the pan and then nestle the onions, carrots and potatoes, around the chicken. Cover the pot and let the chicken simmer gently, turning the pieces once, for about 10 minutes.

4. Uncover the pot, sprinkle the flour over everything, and turn the chicken and vegetables so the flour is absorbed by the sauce. Cover and cook, turning once or twice, for 3 to 4 minutes more.

5. Remove the pot from the heat and gradually stir and swirl in the wine and enough stock to almost cover the chicken. Add the bacon, garlic, and tomato paste to the pot, cover, and gently simmer for 25 to 30 minutes. Test the chicken for doneness (there should be no trace of pink and the juices should run clear when the meat is pierced with a knife). Grab some tongs and transfer the chicken pieces to the plate when they’re done.  If the vegetables are not quite tender, continue cooking them in the sauce, then return the chicken to the pot, add the mushrooms, and simmer 4 to 5 minutes. The sauce should be just thick enough to lightly coat the chicken and vegetables. (If the sauce seems too thin, bring it to a boil and cook until the sauce is reduced to the desired consistency. If the sauce is too thick, thin it with spoonfuls of stock.) Taste the sauce and correct the seasoning accordingly. Serve the coq au vin immediately or let it cool, cover, and refrigerate overnight. To reheat, skim any fat that has congealed on the surface of the stew and place the pot of coq au vin over medium-low heat.

NOTE

You can consider incorporating some flavor-making steps that were omitted in the making Julia Child's version of the French classic. back into your coq au vin routine to imbue it with layer after layer of complexity. First, uncork that bottle of red and douse the bird, allowing it to take an overnight bath in the fridge to infuse the meat with a subtle but certain depth of flavor—not to mention a slightly freakish maroon hue. Drain the chicken then pat it dry and continue with the searing, reserving the wine to use during cooking. 

Another easy trick? Sauté those teensy pearl onions in the rendered bacon drippings prior to adding them to the stew for what we think are obvious reasons. Same goes with the mushrooms. And never, ever serve the stew straightaway from the stovetop; rather, let it cool and then refrigerate it ’till the next day, skimming any fat from the surface and heating the coq au vin gently—and we do mean gently—over low heat until warmed through. And you thought you didn’t know how to speak French.

FROM - LeitesCulinaria.com     Adapted from Julia Child's Kitchen

Interesting reading about Julia Child and the History of this recipe.

Notes from cooks

Jackie made mashed potatoes.  She added more mushrooms and pearl onions than the recipe called for, and hungered for even more.  The dish was served with multi-colored baby carrots.  She served an Oregon medium-bodied Pinot Noir with this dish.

Krista served it with egg noodles and a salad, and her guests nearly licked their plates, they loved it so much.

Alice added crunchy French bread for dipping into the extra sauce.

Perfect Homemade Macaroni and Cheese

Use a 1½ Quart Casserole dish

Serves 6

3 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
4 tablespoons (1/2 stick) unsalted butter, plus more for dish
2.75 cups milk
1/4 cup all-purpose flour
1 teaspoons kosher salt
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
2.25 cups (about 9 ounces) grated sharp white cheddar
1 cups (about 4 ounces) grated Gruyere OR 3/4 cups (about 2.5 ounces) grated pecorino Romano
1/2 pound elbow macaroni

1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 1 tablespoon  butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 3 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.

2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 1½  cups cheddar, and ¾  cup Gruyere OR ½ cup pecorino Romano. Set cheese sauce aside.

4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.

5. Pour the mixture into the prepared casserole dish. Sprinkle remaining ¾ cup cheddar and ¼ cup Gruyere OR 1/8 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.

From:

https://www.marthastewart.com/271998/perfect-macaroni-and-cheese

Banana Layer Cake with Cream Cheese Frosting

Cake:
1 cup mashed bananas - about 2 large bananas
1 cup buttermilk, or can use soured milk (add 1 tablespoon vinegar to a cup and fill up with milk; let sit a minute)
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 stick unsalted butter, softened- 1/2 cup
1 3/4 cup granulated sugar
2 eggs, lightly beaten
1 tablespoon vanilla

Instructions:

1. Preheat oven to 350 degrees, (or if you are using dark pans, then 325). Grease 2 9 inch round layer cake pans.
2. In a bowl, mash the bananas well using a fork. Stir in the buttermilk.
3. Mix flour, baking soda, baking powder, and salt together in separate bowl.
4. Cream Butter and sugar together in a large bowl. Stir in the eggs and vanilla.
5. Alternately add the dry and wet ingredients into the butter mixture, beating well after each addition. Pour the batter evenly into the 2 prepared cake pans.
6. Bake in preheated oven for about 35 minutes, or until cake springs back when lightly touched in the center. Or you may test with a toothpick. Cool cake in pans on wire racks for 10 minutes, then invert cakes onto cooling racks and let cool completely. At this point, you can frost the cake, or wrap each layer well in plastic wrap and store in the refrigerator overnight. Then assemble and frost the next day.

Cream Cheese Frosting:

8 ounces cream cheese, room temperature
1 stick (1/2 cup) softened butter
31/2-4 cups powdered sugar
1 teaspoon vanilla

In a large bowl, cream the butter and cream cheese together with a mixer.
mix in the vanilla. Add the powdered sugar in about 3 additions, mixing well after each addition. If the frosting seems too stiff, you may add a tablespoon of cream or milk and mix until creamy.

To frost the cake: 
Place one cake layer on cake platter. Add about 3/4 to 1 cup of frosting on the cake and spread evenly to the edge. Top with the remaining cake layer and press cake gently down. Add remaining frosting to top and smooth down and around the sides. I usually swirl the top of the frosting with a knife. I like to refrigerate the cake for 30-60 minutes to set the frosting well.
Slice, serve and enjoy!

From Lynda's Recipe Box