Classic Coq au Vin

When we were first dating, my husband used to make coq au vin.  It was one of his signature dishes.  Now, years later, he's started making it again.  This is the recipe he is now using, which originally appeared in Bon Appetit in 2002.  It's wonderful!  We had it this past Sunday night, with truffled mashed potatoes, caesar salad and Mission Hill Five Vineyards Pinot Noir (for drinking not marinading).  It's a fair bit of work, but I recommend you give it a try.


Hugh's Coq au Vin

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• 1 750-ml bottle French Burgundy or California Pinot Noir
• 1 large onion, sliced
• 2 celery stalks, sliced
• 1 large carrot, peeled, sliced
• 1 large garlic clove, peeled, flattened
• 1 teaspoon whole black peppercorns
• 2 tablespoons olive oil
• 6 pounds chicken pieces (we use leg pieces, with skin)

• 1 tablespoon olive oil
• 6 ounces thick-cut bacon slices, cut crosswise into strips
• 3 tablespoons all purpose flour
• 2 large shallots, chopped
• 2 large garlic cloves, chopped
• 4 large fresh thyme sprigs
• 4 large fresh parsley sprigs
• 2 small bay leaves
• 2 cups low-salt chicken broth

• 4 tablespoons (1/2 stick) butter
• 1 pound assorted fresh wild mushrooms (such as crimini and stemmed shiitake)
• 20 1-inch-diameter pearl onions, or boiling onions, peeled

• Chopped fresh parsley

At least one day ahead:

Combine wine, onion, celery, carrot, garlic, and peppercorns in large pot. Bring to boil over high heat. Reduce heat to medium and simmer 5 minutes. Cool completely; mix in oil. Place chicken pieces in large glass bowl. Pour wine mixture over chicken; stir to coat. Cover and refrigerate at least 1 day and up to 2 days, turning chicken occasionally.

For cooking chicken:
Using tongs, transfer chicken pieces from marinade to paper towels to drain; pat dry. Strain marinade; reserve vegetables and liquid separately.

Heat oil in heavy large pot (wide enough to hold chicken in single layer) over medium-high heat. Add bacon and sauté until crisp and brown. Using slotted spoon, transfer bacon to small bowl. Add chicken, skin side down, to drippings in pot. Sauté until brown, about 8 minutes per side. Transfer chicken to large bowl. Add vegetables reserved from marinade to pot. Sauté until brown, about 10 minutes. Mix in flour; stir 2 minutes. Gradually whisk in reserved marinade liquid. Bring to boil, whisking frequently. Cook until sauce thickens, whisking occasionally, about 2 minutes. Mix in shallots, garlic, herb sprigs, and bay leaves, then broth. Return chicken to pot, arranging skin side up in single layer. Bring to simmer; reduce heat to medium-low. Cover pot and simmer chicken 30 minutes. Using tongs, turn chicken over. Cover and simmer until tender, about 15 minutes longer.

Meanwhile, melt 3 tablespoons butter in heavy large skillet over medium heat. Add mushrooms; sauté until tender, about 8 minutes. Transfer mushrooms to plate. Melt remaining 1 tablespoon butter in same skillet. Add onions and sauté until beginning to brown, about 8 minutes. Transfer onions to plate alongside mushrooms; reserve skillet.

Using tongs, transfer chicken to plate. Strain sauce, pressing on solids in strainer to extract all sauce and return sauce to pot. Add onions to pot and bring to simmer over medium heat. Cover and cook until onions are almost tender, about 8 minutes. Add mushrooms and bacon. Simmer uncovered until onions are very tender and sauce is slightly reduced, about 12 minutes. Tilt pot and spoon off excess fat from top of sauce. Season sauce with salt and pepper. Return chicken to sauce. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.) Rewarm over low heat.

Arrange chicken on large rimmed platter. Spoon sauce and vegetables over. Sprinkle with parsley.

Read More http://www.epicurious.com/recipes/food/views/Classic-Coq-au-Vin-107153#ixzz1l2yzgFn4

Rice Pilaf with Cashews, Cranberries and Saffron

Several months ago I got a copy of Vij's at Home:  Relax, Honey, written by Vancouver restauranteurs Vikram Vij and Meeru Dhalwala.  I enjoyed many recipes from this book which instructs on "the warmth and ease of Indian cooking."  Of all of the recipes I tried, however, this one was the easiest and most popular at our house.  The kids ask for it for their lunches now on a regular basis.  It definitely survives well in the fridge for a day or two.  I've made a couple small changes from the original recipe to make it a bit easier.  Enjoy!

Rice Pilaf


1 1/2 c basmati rice
2 1/2 c cold water
3/4 c roasted, unsalted cashews
2 tbsps oil
1 tsp cumin seeds
1 onion, finely chopped
1 tbsp chopped garlic
1/2 tsp turmeric
1 tsp salt
1/4 tsp saffron threads soaked in 1/4 c hot water
1/3 c dried cranberries

Wash and drain rice twice in cold water, then add 2 1/2 c cold water to the drained rice and allow to soak for 20 minutes to one hour.
In a medium pot, heat oil on medium for 45 seconds. Add cumin seeds and allow them to sizzle for 15-30 seconds.  Immediately add onion and saute until light to medium brown (about 5 minutes).  Add garlic and cook to golden (1-2 minutes).  Add turmeric and stir for 45 seconds.  Add rice with all of its water and salt.  Increase heat slightly, stir and bring to a boil.  Stir in the saffron and its water.  Reduce heat to simmer, cover and allow to cook for 10 minutes.  Without removing the lid, turn off the heat and allow the rice to cook in its steam for further 10 minutes.   Remove the lid and stir.
Mix nuts and cranberries into rice and serve.