Foodie Friday | Coq Au Vin - The Curated House

The weather this week has had me all discombobulated. If today was at all like the weather from Wednesday I would be posting some kind of fresh and light salad in hommage to Spring {and Summer on its heels}! But February seems to have decided that it will indeed subscribe to winter’s expectations and be cold and white and wet. So, comfort food continues to be most prominently featured on the menu in my little kitchen these days.

I’m not sure if I’ve confessed this to you yet, but j’adore Paris. Architecturally I think it is one of the most elegant and visually stunning cities in the world. And the very next thing I think of once I have dreamily remembered the spectacular cityscape of limestone structures is {quite naturally} the food. Oh Paris. You sure know how to win a girl’s heart.

Today’s recipe is something of a working-girl’s rendition of Coq Au Vin. It’s elegant comfort food and pairs just beautifully with Cauliflower Purée and Carmelized Fennel.

COQ AU VIN

Coq Au Vin would more commonly be made with bone-in, skin-on chicken breasts, but I decided to use chicken thighs for a budget-friendlier version and we all loved the result! The dark meat is moist and tender and marries beautifully with the rich flavours of the wine, bacon and shallots. Our son was pacing the kitchen waiting for dinner to be ready when he caught a wiff of the gorgeous aromatic goodness coming from the oven!

THE INGREDIENTS
1/2 package reduced sodium bacon {sugar-free}
6 chicken thighs
6 shallots
2 cloves garlic
3 c. chicken broth
2 c. dried shiitake mushrooms
1 1/2 c. dry red wine
Salt + pepper
Pinch of Herbes de Provence
2 Tbsp butter
2 Tbsp Cup4Cup flour

THE METHOD
Preheat oven to 375°F. Pour the chicken broth into a saucepan and bring to boil. Add dried shiitake mushrooms and reduce to a simmer. Roughly chop bacon into 1/2 inch pieces and brown in a sauté pan over medium-high heat. Remove bacon to drain on paper towels and strain off the fat from the pan, leaving just enough to brown the chicken. Lightly season the chicken with salt and pepper and brown on both sides.

While the chicken is browning, peel and quarter the shallots and chop the garlic. Once the chicken has browned, remove to a small Dutch oven or roasting pan. Next, add garlic and shallots to the sauté pan. Once the onions and garlic are translucent, add the red wine to de-glaze the pan. Add in the chicken broth and mushrooms and bring to a boil. In a small bowl, combine the butter and Cup4Cup flour and then add to the sauce and stir in to thicken. Finally, add the bacon back to the sauce and pour over the chicken in the Dutch oven or roasting pan. Roast in the oven for another 45 minutes.

CAULIFLOWER PUREE

THE INGREDIENTS
1 head cauliflower
1/4 c. or less of butter

THE METHOD
Steam cauliflower until tender and falls apart when prodded with a fork. Transfer to blender along with butter and purée. Finish with salt + pepper.

CARAMELIZED FENNEL

THE INGREDIENTS
2 bulbs of fennel
Large dollop of butter
1/4-1/2 c. chicken stock

THE METHOD
Using the same pan you used to create the sauce, add a dollop of butter over medium-high heat. Cut 2 bulbs of fennel into 1/4-1/2 inch thick slices and brown on both sides. Once butter is absorbed, pour in just enough chicken broth to simmer without immersing the fennel. Cook down, flip the fennel and repeat until it is golden and caramelized. Finish with salt + pepper to taste.

As you know, I’m all about plating the food. It’s the little things, right? For this meal, I simply plated the cauliflower purée next to the fennel and then topped the cauliflower with the Coq Au Vin. Simple, hearty and satisfying.