I have put a dutch oven on my Christmas list.
I don’t have one and I need one.
Let me make my case for you.
You see Tuesday, I made Coq au vin (that’s French for Chicken in wine) for today’s BB, that Bethany of this little piggy went to market chose for us.
It is a humble recipe that calls for the most basic ingredients.
Carrots, onion, garlic, bacon,mushrooms, chicken and liquor.
You are to sautee the bacon in a DUTCH OVEN, of which I have none, so I used my largest All-Clad pan that I have been using on my stove top for the last 5 years.
Remember this, Internet, it is important.
Take the bacon out and brown the chicken.
Sautee the veggies in the chicken/bacon goodness toss in some chopped garlic and add some liquor to deglaze the pan.
Put the chicken, bacon and drippings back in the pan, add some chicken stock and the rest of the liquor.
Put your dutch oven pot in the oven and bake for 40 minutes.
Take it out of the oven, put it on your burner, mush some flour and butter together and add it to the pot to thicken.
It was at this point where things got just a bit hairy in the kitchen.
You see, at the same time I was taking said dutch oven pot out of the oven, I had some venison(deer) meat cooking on another burner for the girl, and some rice that needed attention too.
I took the lid off the coq au vin, turned the girl’s meat, and checked to see if the rice was done.
Then I went to get the knife for the butter (to mash into some flour). I had inadvertently set the lid half on the knife, so I picked the lid up.
Without a pot holder.
Because I have NEVER put that pot in the oven before, I just didn’t connect that pot lid straight out of 350º oven + human fingers = burning sensations that will make you throw said lid and second degree blisters will begin to form.
That will cause the girl to come running, Superman call from the other room to see if I was ok, and my girlfriend to sit there and just shake her head.
Superman will come to fuss over you, you will sprinkle Wondera into the coq au vin, call it good, and walk around for the next 4 hours with an ice pack between your right thumb and forefinger.
You will also not have a single thought of taking a picture of the lovely, delicious coq au vin, because…see above.
So you are just going to have to imagine a serving dish full of Coq au vin.
Isn’t it the best coq au vin you have ever seen???
This recipe is so simple. So humble. So delicious.
And as soon as I get a dutch oven, I am definately going to make it again.
Superman…ya want to eat???
Buy me a dutch oven!
Coq Au Vin
- 4 ounces good bacon, diced
- 1 (3 to 4-pound) chicken, cut in 8ths
- 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 ~~I used brandy
- 1/2 bottle (375 ml) good dry red wine such as Burgundy~~I used Burgandy
- 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~~didn’t use because helloooooo there is already onion in this
- 1/2 pound cremini mushrooms, stems removed and thickly sliced~~I used button mushrooms, because even though Pothole has cremini mushrooms, they want an arm and leg, and I happen to like my arms and legs right where they are, thankyouverymuch!
Preheat the oven to 350 degrees F.
Heat 2 tbsp. olive oil in a large Dutch oven. Add the bacon and cook over medium heat, 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.
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.~~or you can sprinkle in some Wondra and call it good. 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. ~~ I did this while the coq au vin was in the oven. Add to the stew. Bring the stew to a simmer. Season to taste. Serve hot.