http://cptv.vo.llnwd.net/o2/ypmwebcontent/mackattack/Food%2020110430.mp3
C O Q A U V I N B L A N C
From Farmhouse Kitchen FAVORITES
3 Tb Extra Virgin Olive Oil, plus more as needed
3 Lb organic boneless, skinless Chicken (white and dark meat), cut into 1 1/2-inch cubes
1/2 Cup Unbleached White Flour
2 tsp Salt
1/2 tsp Pepper
1/2 tsp dried Thyme
Zest of 1 medium Lemon
1 large Yellow Onion, chopped
3 cloves Garlic, minced
1 medium Fennel bulb, cored and chopped
2 Cups assorted Mushrooms, sliced
1 Cup small canned or frozen Artichokes, halved
1 2-inch Lemon peel
1-2 Tb Capers
1/2 tsp dried Thyme or 2 sprigs fresh Thyme
2 Bay leaves
3 Cups White Wine
4 Cups Potatoes, peeled and quartered
2 Tb Heavy Cream
3 Tb fresh Flat Leaf Parsley, chopped
Salt & Pepper, to taste
- Wash the chicken and pat dry with paper towels.
- Cut away any visible fat.
- In a large ziplock bag add flour, salt, pepper, thyme and lemon zest.
- Add chicken and shake to coat meat completely.
- In a heavy cast-iron pot, heat 2 Tb of oil on medium-high heat.
- In batches, add 1/3 of the floured chicken to the pot, turning to brown all sides.
- Total cooking time is 5–7 minutes per batch.
- Set browned chicken aside in a bowl.
- Add an additional 1 Tb of oil to the pot and reduce heat to medium.
- Add onion, garlic, fennel and mushrooms to the pot and cook until vegetables are soft.
- Add 1/2 cup wine to deglaze the pot, scraping all of the golden bits off the bottom of the pot with a wooden spoon.
- Add artichokes, lemon peel, capers, herbs, chicken and remaining wine.
- Bring mixture to a boil.
- Cover and reduce heat to medium-low and simmer, stirring occasionally, for 1 hour, or bake at 350 degrees for the same amount of time.
- Add potatoes and simmer for an additional 20 minutes, or until potatoes are soft.
- Discard lemon peel, bay leaf and thyme sprigs.
- Using a slotted spoon, remove Coq au Vin from the pot and place in a large covered serving bowl.
- Add 2 Tb heavy cream to the sauce and simmer on high heat until reduced in half.
- Top the Coq au Vin with the reduced sauce.
- Sprinkle with fresh parsley.
- Serve with baguette.
Makes 6-8 servings
