Just a quick post before I get to some homework and scholarship applications…I am still working on sorting out that Epic Fail post, and I guess you can say this was a little bi of an epic fail. You see, this was an absolutely delicious dinner, but I was so eager to eat it that I neglected to take a picture of the final product. So you just have to picture it, or go take a look at Ree’s amazing photos at Pioneer Woman. Other than missing pictures, this dish was perfect and seriously tasty…may have something to do with the fact that everything is cooked in a healthy dose of wine? 😉
Why is bacon so delicious and photogenic? Start with four slices of THICK bacon. The kind you get from the deli, not the wimpy stuff sold shrink-wrapped in the cheese section. Trust me on this one. Cut the bacon into small pieces, and then fry it up.
When it’s starting to get a little crispy, put it in a small bowl and set aside. Leave all that extra bacon fat in the pan, we’ll use it later. Yum!
Now, dice a large onion (Ree used half, but my family loves onions, so I used a whole Walla Walla onion). Then, grab three carrots and wash, peel, and roughly chop them. Basically once they are peeled, take the top off, and the cut them lengthwise into quarters, and then roughly chop these. I added celery to mine for added veggie power, and I just chopped those up into small pieces as well.
I used chicken thighs from the deli, but you can used anything you have already: chicken breasts, a whole chicken cut up, or even drumsticks. I forgot to trim off the excess fat on these before I salted and peppered them, so I had to trim them, and then re-season them. See, this is almost an epic fail! 🙂
I used 6 thighs, so I cooked them in two batches. I mixed olive oil in the pan with the bacon fat to cook them, until they were browned on the outside. The insides cook in the oven, so don’t overcook them!
In the same pan (remove some of the oil/fat if there is too much) cook the vegetables until the onions are translucent. Remove them with a slotted spoon to drain off any excess oil and sprinkle on the chicken and bacon
Turn the heat down and add 2 cups of red wine to the pan using a spoon to scrape the bottom and sides of the pan to dislodge any browned bits of deliciousness. Let the wine simmer for a few minutes as you stir it, and then pour straight on to the chicken.
I then cooked up a package of egg noodles and then promptly forgot my camera even existed. Basically what happened was I put noodles in big, deep bowls, and then placed the chicken on top and spooned extra sauce and veggies on top. My parents and I then consumed the delicious food, leaving no leftovers. It was that good.
You seriously need to try it, and also go look at Ree’s pictures at her blog to see how amazing the final product is!
You’ll notice in her recipe she uses mushrooms which is traditionally how you make coq au vin, but neither my mum nor I like mushrooms. I also only used one clove of garlic with the veggies but again, that’s a personal taste thing.
The Pioneer Woman’s Coq au Vin (with some changes)
- 4 slices Bacon, Cut Into Small Pieces
- 6 chicken thighs, trimmed
- 1 whole Medium Onion, Diced
- 3 Carrots, Washed, Peeled, And Roughly Chopped
- 1 clove Garlic, Minced
- 2 Tablespoons Butter
- 2 cups Burgundy Wine
- 1/2 pound Pasta (egg Noodles Or Fettucini)
- Salt And Pepper, to taste
Saute bacon pieces in a large skillet over medium low heat until fat is rendered. Remove bacon from the skillet and set aside. Increase heat to medium.
Salt fat site of chicken pieces, then place chicken, fat side down, in skillet and cook in bacon grease until both sides are nice and golden brown. Remove from pan and set aside in a 2-quart baking dish, skin side up.
Saute onions, carrots, celery and garlic in bacon grease until onions are translucent, about 3 minutes. Remove from grease with slotted spoon and set aside.
Layer the bacon pieces and vegetable mixture in pan with chicken.
Drain grease from the large skillet, then place over medium heat. Pour in 2 cups Burgundy wine, using a wire whisk to scrape loose all the burned/brown bits. Lightly salt liquid and allow to cook for 3 minutes. Pour over chicken and vegetables. Cover and bake in a 350 degree oven for 1 hour 15 minutes to 1 1/2 hours.
Cook pasta until al dente and drain.
Serve chicken in a pasta bowl with noodles spooning juice from baking dish over the top of everything.