Tuesday, January 24, 2012

Chicken Coq Au Vin

Thank you Julia Child 
This dish is an homage to Julia Child, one of the first great American female chefs.  She introduced french cuisine to America through her cookbook, "Mastering the Art of French Cuisine". She later went on to be a TV personality on her own cooking show. Her story has become ever more popular after the release of the movie Julia and Julia, which I highly recommend!  This is one of her recipes from her most famous cookbook. Introducing: Chicken Coq Au Vin!

French cuisine:  It is true that French cooking may not be the healthiest cuisine to cook, but it sure is something special! Traditional French cuisine uses a lot of butter, heavy cream, etc, so the dishes are fairly rich.  But this is where America looses the battle.  French portions are typically much smaller than American portions. Allowing rich foods, in smaller quantities allows the French to enjoy their favorite foods. Also, many Americans snack all day until their next meal consuming tons of extra calories, resulting in weight gain.  Serving this meal with roasted vegetables and a side salad will help you feel full, but not overeat!

Chicken Coq Au Vin can be translated to "Rooster in wine" which describes this dish quite nicely.  It is one of the most famous French recipes and is fairly simple and quick to make.  The smell coming from the kitchen will entice most to come see whats cooking! The dish is composed of mushrooms, pearl onions, and chicken in a rich red wine sauce.  Enjoy!

Chicken Coq Au Vin with Roasted Brussel Sprouts
Serves 8

1 pound of Brussel Sprouts
1 1/2 pounds red potatoes
1 Tbsp olive oil
1 tsp garlic powder
1 tsp rosemary
1 tsp thyme

3 pounds of chicken thighs and drumsticks
Salt and pepper, to taste
4 oz of salt pork (or thick cut bacon), cubed
2 cups of red wine (I used Pinot Noir)
2 cups low-sodium chicken broth
1 Tbsp tomato paste
2 cloves garlic, minced
1 Bay leaf
1/2 Tbsp thyme

20 pearl onions
1 Tbsp butter
2 cloves garlic, minced
16 oz mushrooms, sliced
3 Tbsp flour

Season chicken with salt and pepper and set aside.

Preheat the oven to 350. Cut the red potatoes into quarters and place in a 9x13 baking dish. Cut the ends of the Brussel Sprouts and toss in 1 Tbsp olive oil, add to potatoes. Sprinkle with pepper and herbs and cook for ~40 minutes at 350.

Place the salt pork in a frying pan and heat over medium heat for 3-5 minutes or until browned. Remove the pork and discard. Place the chicken in the hot oil (you may have to do this in two pans or two batches).  Cook covered for 10 minutes, turning once. Pour in the red wine and enough chicken broth to cover the chicken. Stir in the garlic, tomato paste, thyme and add the bay leaf.  Let simmer, covered, for 30 minutes.
Meanwhile start the onions and mushrooms.

Bring a small pot of water to a boil. Place the pearl onions in a microwave safe bowl with 2 Tbsp water for 20 seconds. This makes them easy to peel.  Peel them and place in the boiling water for 5 minutes.  Melt the butter in a large frying pan, add the garlic and cook for 1 minute. Add the mushrooms and onions and cook for 10 minutes, or until caramelized.

When the chicken is done cooking (to an internal temperature of 165), remove and set on a platter.  Add the flour to the liquid mixture and whisk immediately.  Cook on high until the liquid is reduced by half.
To assemble: Serve chicken, top with wine sauce and mushrooms and onions. Also plate 1 red potato (4 pieces) with 1/2 cup Brussels.

Nutrition Facts: 1 thigh, 1 drumstick with sauce 1.5 potatoes, 1/2 cup brussel sprouts

Nutrition Facts
Serving Size  ( 547 g )
Amount Per Serving
Calories  533Calories from Fat 203
% Daily Value *
Total Fat  23g37%
Saturated Fat  7g34%
Trans Fat  0g
Cholesterol  128mg43%
Sodium  230mg10%
Total Carbohydrates  13%
Dietary Fiber  6g22%
Sugars  8g
Protein  38g96%
Vitamin A  12%Vitamin C  90%
Calcium  9%Iron  20%

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