Jan 6, 201210:59 AMOne More Bite
Recipe: Coq Au Vin
David Plowman
With a wife, two birthday celebrations, three small children, client expectations and the hustle and bustle of holiday shopping, sometimes it becomes challenging to complete the "to-do" list in a timely manner. What was to be the last part of a 4 part series on holiday party planning has left me with only enough time to reflect on the outgoing year while resolving to better meet deadlines of importance in the new. Now that Christmas has passed as quickly as it it came, there remains but one final festive hurdle. As I pause to reflect on all that life had to offer in 2011, several noteworthy events come to mind.
Shortly upon entering into 2011 my lovely wife informed me that our family was going to have yet another mouth to feed. Our 4th child had taken a "womb with a view" and would arrive sometime in the summer. Excited by the thought of growing our family beyond our expectations we embraced the blessing we had been given. A surprise, yes... but well received.
In March after 13 years of living in the northland, my wife (a Hibbing native) decided that she would like to move back East. Another surprise. But also well received. On Easter weekend we arrived back to our original meeting place of Lancaster, PA. Home Sweet Home! Although coming full circle, we will always be connected to the northland and all that it had to offer.
Spring passed and Summer came. On August 22nd Matthew James Plowman entered the world. Another mouth to feed. Another bottom to diaper...Butt...well received.
October marked the first anniversary of blogging "One More Bite" Those closest to me will tell you there are two things to which I am passionate - People and food. I am grateful to Editor Robert Lillegard and Duluth Superior Magazine in acknowledging these passions. Without their support this summary would not be possible. Though there have been many followers of "One More Bite", I would be remiss if I didn't thank the loyal and regular readers who check in weekly to see what's new. To Robin T. (CO), Tawnee P. (FL), Sharon S., Julie K-M.,and Jane F. (PA) Angie F. (MN) Shana B. and June F. (WI) and Marg C. (Ontario, CAN). Thank you one and all for your support!
Reflecting back on 2011 once again, one thing is certain - It was a very good year!
As we enter into a new year, I leave you with a recipe that is perhaps the most famous chicken dish of France - Coq Au Vin (rooster with wine). Much like Beof Burguignon, A hearty and rich dish perfect for colder weather, Coq Au Vin is best served with a crusty loaf of French bread and a glass of Burgundy wine. Break from your traditional New Year dinner celebration and serve up a peasantly pleasant yet rich and refined satisfying meal for the masses. Bon Appetite!
Ingredients: 3 lbs. Chicken - cut into 8 pieces, 4 slices Apple wood smoked bacon, 8 oz. EACH pearl onions, carrots and fresh mushrooms, 1 1/2 lbs. red potatoes - quartered, 4 cloves garlic - minced, 2 T. butter, 3 T. flour, 2 T. fresh chopped parsley, 1 1/2 C. EACH Kitchen Basics chicken stock and Burgundy wine of choice, 2 teaspoons dried thyme, Kosher salt, pepper.
Directions: (1) Pre - heat oven to 350 degrees. Place bacon onto baking sheet and bake until lightly golden and crisp. DO NOT OVER BAKE! Remove and set aside. (2) Melt half of butter in a medium sauce pan and caramelize onions. Remove, drain excess oil and set aside. Add remaining butter to pan and saute mushrooms for about two minutes. Remove, drain and set aside. (3) Using the same pan as vegetables, brown chicken a few pieces at a time. Remove and place into a crock pot. Add in the garlic and thyme. Meanwhile, pour the wine into a small sauce pan and reduce to about one cup.(4) Drain off all but one tablespoon of oil from the pan used to fry the chicken and stir in the flour. Cook on low heat, scraping meat pieces and juices from the bottom. Pour in the wine and chicken stock and bring to a boil. Reduce heat and stir continuously until thickened. Remove from heat and pour over chicken. Add potatoes, carrots, onions and mushrooms to the crock. Season with salt and pepper to taste. (5) Bake on high for approximately one hour. using a meat thermometer, temp-out the chicken (180 degrees is preferred for poultry). Transfer chicken and vegetables to a serving platter. Spoon gravy over the top and finish with the chopped parsley.
Recipe, Food styling and Photography by David Plowman, personal chef / owner Catering By Grace. He can be contacted at cateringbygrace2010@hotmail.com
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