Lets be honest and say that I mainly started cooking for one reason and one reason only. The Ladies love it! Thats right ladies. I like dinner by candle light and long romantic walks to the fridge!
For some of you gentlemen out there, Valentines day is fast approaching and if im a betting man, which I am…You have already made reservations at your favorite restaurant and have ordered the roses. Let me tell you something, that is the most boring thing I have ever heard in my life. There is nothing that makes your girl feel more special than by doing the same thing that every other couple in America does. Turn those berries you have between your legs into grapefruits and make your lady a romantic dinner. Don’t be scared to pull out all the stops either!
All thank you’s can be sent to my email!
Enough talk let’s get into some food.
Tonight I made a very classic dish called Coq Au Vin. It is a french dish that dates back way before you and I were roaming this earth. Coq Au Vin loosely translates to english to mean “rooster in wine.” It was traditionally made with poultry and braised or cooked in the wine from the region from where the chef derived. (typically Burgundy region of France)
Coq au vin
Cook time: ~ 1 hour 10 minutes
Serving size: 4
- 4 chicken thighs and legs
- 6 bacon slices (coarsely chopped)
- 4 tbsp Parsley (chopped)
- 8 oz. Crimini mushrooms (halved)
- 2 large carrots (chopped)
- 6 shallots (halved)
- 4 cloves garlic
- 1 1/2 cup dry red wine (Syrah, Bordeaux, Tuscan)
- 1 1/2 cup chicken broth
- 1/4 cup BBQ sauce (not necessary)
- 4 teaspoons flour
- Salt and Pepper
Firsts start by Preheating your oven to 400 degrees
Sautee bacon in a large nonstick pan over medium/high heat till crispy and remove with a slotted spoon and keep till later. Season your chicken with salt, pepper and 1 tbsp of parsley and add directly to the bacon drippings. sautee untill cooked through, about 8 minutes on each side. Transfer to baking dish and finish cooking in oven until sauce is complete. (save pan with grease and chicken drippings)
On medium heat in the same pan, add the mushrooms, shallots, garlic and carrots. season with salt and pepper and sautee untill brown, about 4 minutes. turn to high heat and add your bacon, wine and broth and another tbsp of parsley. (add the bbq sauce for a little smokeyness if you would like)
Bring to a boil then let boil on high heat for 8-10 minutes (stir ever 2 minutes). When the red wine has been reduced out add your flour and stir well. cook for another couple of minutes while the sauce thickens, about 3 minutes.
Remove chicken from oven and add it back into the pan along with the juice from the baking dish. Mix together and serve in a large bowl!
and as always,
Buon Appetito America!