January Blizzard

Good Morning,

This week we experienced the first blizzard of the winter season. It was beautiful, and offered a bit of quiet respite, as we tucked into our homes. It was a good day to make Coq au Vin. Over the course of the afternoon, the house filled with the most wonderful aromas. It was the perfect antidote, after shoveling all that magnificent snow. You will find the recipe below.

           Paperwhite Narcissus on the Windowsill After the Storm

Coq au Vin

Ingredients:

1/4 cup olive oil, divided

1 whole chicken cut up or 4 chicken-leg quarters (about 4 pounds)

2 teaspoons kosher salt

2 teaspoons black pepper

8 ounces thick bacon, cut in 1 inch slices

4 shallots, peeled and cut in half

4 cloves garlic, peeled and cut in half

12 ounces of baby carrots, cut in half (the colored ones a nice option)

1 - 2 large white onions, halved and sliced

2 cups chopped celery

1 cup chopped red onion

4 springs fresh thyme

4 springs fresh rosemary

2 bay leaves

1 teaspoon dried red pepper

2 cups Riesling

3 cups chicken broth

Fresh rosemary for garnish if desired

Preparation: 

1. Preheat oven to 325 degrees.

2. Using a Dutch oven over medium high heat, heat 2 Tablespoons of the olive oil. Season each chicken piece on both sides with the salt and pepper, divided evenly. Place the chicken skin side down, in the Dutch oven. Brown on both sides, remove from the pan, and set aside to drain. Drain the grease from the pot when it it cool enough to handle safely.

3. Add the bacon to the Dutch oven and cook, stirring frequently until browned. Using a slotted spoon, remove the bacon and set aside to drain on paper towels. Discard the remaining grease.

4. Add remaining 2 tablespoons of olive oil to the pot and place heat on medium high. Add garlic, shallots, and white onions ( or cipollini onions), and cook until lightly browned, about 8 minutes, stirring occasionally. Add carrots, celery and red onion, and cook until lightly browned, stirring occasionally.

5. Add thyme, rosemary, bay leaves, red pepper, and wine. Simmer over medium-high heat, scraping the bottom of the pan with a wooden spoon to loosen the browned bits. Add bacon and broth. Place the chicken in the pot in a single layer. Bring mixture to a simmer over medium high heat.

6. Cover and transfer to the oven.

7. Braise chicken for 45 minutes, or until a meat thermometer registers 165 degrees when inserted into the thickest portion of the thigh. . Remove from the oven and cool slightly.

8. Transfer chicken and vegetables to a platter. Strain the sauce and place in a medium saucepan. Cook over high heat until the reduced to about 2 cups. Serve sauce with the chicken.

Enjoy!