COQ AU VIN RECIPE | INA GARTEN | FOOD NETWORK
Provided by: Ina Garten Bio & Top Recipes
Total time: 1 hours 30 minutes
Prep time: 20 minutes
Cook time: 1 hours 10 minutes
Yield: 3 servings
|2 tablespoons good olive oil|
|4 ounces good bacon or pancetta, diced|
|1 (3 to 4-pound) chicken, cut in 8ths|
|Kosher salt and freshly ground black pepper|
|1/2 pound carrots, cut diagonally in 1-inch pieces|
|1 yellow onion, sliced|
|1 teaspoon chopped garlic|
|1/4 cup Cognac or good brandy|
|1/2 bottle (375 ml) good dry red wine such as Burgundy|
|1 cup good chicken stock, preferably homemade|
|10 fresh thyme sprigs|
|2 tablespoons unsalted butter, at room temperature, divided|
|1 1/2 tablespoons all-purpose flour|
|1/2 pound frozen small whole onions|
|1/2 pound cremini mushrooms, stems removed and thickly sliced|
- Preheat the oven to 250 degrees F.
- Heat the olive oil 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 sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
- Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.
- Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.
POIRES AU VIN ROUGE (PEARS IN RED WINE) RECIPE | ALLRECIPES
Provided by: Shay
Total time: 5 hours 0 minutes
Prep time: 15 minutes
Cook time: 45 minutes
Yield: 6 servings
|3 cups red wine|
|1 cup white sugar|
|2 cinnamon sticks|
|4 whole cloves|
|1 strip orange zest|
|1 teaspoon fennel seed|
|3 whole black peppercorns|
|2 bay leaves|
|6 large firm pears|
- Combine the red wine, sugar, cinnamon, cloves, orange zest, fennel seed, peppercorns, and bay leaves in a large saucepan. Peel the pears, and remove the cores from the bottom, leaving the stems intact; set aside. Bring the wine to a boil over high heat, stirring until the sugar has dissolved. Add the pears, return to a simmer, then reduce the heat to medium-low, and continue simmering until tender, about 25 minutes.
- Remove the pears from the wine syrup, cover, and refrigerate until cold. Strain the syrup through a mesh sieve, and discard the spices. Simmer the syrup over medium heat until thickened enough to coat the back of a spoon. Refrigerate the syrup until cold.
- Once the syrup is cold, pour over the pears, cover, and chill at least 2 hours before serving.
Calories 359.2 calories, CarbohydrateContent 71 g, FatContent 0.4 g, FiberContent 7.7 g, ProteinContent 1.1 g, SodiumContent 9.2 mg, SugarContent 54.5 g
BEEF BOURGUIGNON RECIPE – NYT COOKING
Provided by: Melissa Clark
Total time: 2 hours
Yield: 4 to 6 servings
|3 pounds beef chuck or other boneless stewing beef, cut into 2-inch cubes and patted dry|
|2 1/4 teaspoons kosher salt, more to taste|
|1/2 teaspoon freshly ground black pepper|
|5 ounces lardons, pancetta or bacon, diced (about 1 1/4 cups)|
|1 onion, finely chopped|
|1 large carrot, sliced|
|2 garlic cloves, minced|
|1 teaspoon tomato paste|
|2 tablespoons all-purpose flour|
|1 750-milliliter bottle of red wine|
|1 large bay leaf|
|1 large sprig of thyme|
|8 ounces pearl onions, peeled (about 12 to 15 onions)|
|8 ounces cremini mushrooms, halved if large (about 4 cups)|
|1 tablespoon extra-virgin olive oil|
|Chopped flat-leaf parsley, for garnish|
- Season beef with 2 teaspoons salt and 1/2 teaspoon pepper. Set aside for at least 30 minutes at room temperature, or chill in the refrigerator for up to 24 hours.
- In a large Dutch oven or heavy-bottomed pot with a tightfitting lid, cook lardons over medium-low heat until fat is rendered and lardons are browned and crisp, about 10 to 15 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Reserve fat in pot.
- Heat oven to 350 degrees. Raise heat under pot to medium-high and cook until fat is starting to smoke. Lay half the beef cubes in a single layer in the pot, leaving space between pieces. Cook until well browned on all sides, 10 to 15 minutes; transfer pieces to a plate as they brown. Repeat with remaining beef.
- Reduce heat, if necessary, to prevent burning. Stir in onion, carrot and remaining 1/4 teaspoon salt and cook until soft, about 10 minutes, stirring occasionally.
- Stir in garlic and tomato paste, and cook for 1 minute. Stir in flour, cook for 1 minute, then add wine, bay leaf and thyme, scraping up brown bits at bottom of pot. Add browned beef and half the cooked lardons back to pot, cover, and transfer to oven. Let cook until beef is very tender, about 1 1/2 hours, turning meat halfway through.
- Meanwhile, in a large skillet set over high heat, combine pearl onions, mushrooms, 1/4 cup water, the olive oil and a pinch each of salt, pepper and sugar. Bring to a simmer, then cover and reduce heat to medium, cooking for 15 minutes. Uncover, raise heat to high, and cook, tossing frequently, until vegetables are well browned, 5 to 7 minutes.
- To serve, scatter onions and mushrooms and remaining cooked lardons over stew, then top with parsley.
@context http//schema.org, Calories 666, UnsaturatedFatContent 14 grams, CarbohydrateContent 38 grams, FatContent 23 grams, FiberContent 6 grams, ProteinContent 57 grams, SaturatedFatContent 8 grams, SodiumContent 1075 milligrams, SugarContent 15 grams, TransFatContent 1 gram
EASY FRENCH RATATOUILLE – SUMMER STEW PROVENCAL RECIPE
Provided by: Florence RICHOMME
Categories: Side dish
Prep time: 20 minutes
Cook time: 90 minutes
|3 red bell pepper|
|8 big ripe tomatoe (or 800 gr caned tomato pulp)|
|4 cloves garlic|
|herbes de Provence (or a blend of thyme, rosemary)|
|2 bay leaves|
|salt and pepper|
- Prepare ingredients
- 1 traditionnal method
- 2 quick method
- Then let it cook slowly