Last night we went to Paris for dinner…
Coq au Vin
Coq au Vin Recipe
2 – 3 lb whole chickens (I used 1 5 lb one)
3 cups red wine
2 bay leaves
2 sprigs tyme
9 0z bacon slices, diced
2 oz butter
20 baby onions (Pearl onions)
1 teaspoon oil
1 oz flour
4 cups/35 fl oz chicken stock
1/2 cup brandy
2 teaspoos tomato paste
1 oz softened butter
1 tablespoon flour
2 tablespoons chopped flat-leaf parsley
1. Joint each chicken into eight pieces by removing both legs and cutting between the joint of the drumstick and the thigh. Cut down either side of the backbone and lift it out. Turn chicken over and cut through the cartilage down the centre of the breastbone. Cut each breast in half, leaving the wing attached to the top half. (This was way more difficult then I thought it would be. You should have seen the mess my mom and I made. Next time I will be buying already cut up -whole chickens)
2. Put wine, bay leaves, thyme, salt and pepper in a bowl with the chicken. Cover. Refrigerate for 4 hours or overnight.
3. Blanch the bacon in boiling water, then drain, pat dry and sauté in a frying pan until golden. Remove. Melt 1/2 oz of the butter in the pan, add the onions and sauté until browned. Lift out and set aside.
4. Melt another 1/2 oz of the butter, add mushrooms, season with salt and pepper and sauté for 5 minutes. Remove and set aside.
5. Drain the chicken, reserving the marinade, and pat the chicken dry. Season Add remaining butter and the oil to the frying pan, add chicken and sauté until golden. Stir in the flour.
6. Transfer the chicken to a large saucepan or casserole and add the stock. Pour the branding into the trying pan and boil, stirring, ofr 30 seconds to deglaze the pan. Pour per the chicken. Add the marinate, onions, mushrooms, bacon and tomato paste. Cook over medium heat for 45 minutes, or until the chicken is cooked through.
7. If the sauce needs thickening, lift out the chicken and vegetables and bring the sauce to a boil. Combine the butter and flour and whisk into the sauce. Boil, stirring, for 2 minutes or until thickened. Add the parsley and return the chicken and vegetables to the sauce.
*This was pretty tasty, but my sauce was not as thick as it was suppose to be. Then again, it was first time cooking a fancy French dish, so I wasn’t expecting it to be perfect.
Creme Brûlée Recipe (for use with smaller ramekins – I doubled for my dinner and ended up with 4 smaller ones and 4 larger ones)
1 cup heavy cream
1 cup milk
1/4 vanilla bean (split)
3 egg yolks
1 whole egg
1/4 cup sugar
Brown sugar (I use Sugar in the Raw)
1. Preheat oven to 325 degrees
2. Combine heavy cream, milk and vanilla bean in sauce pan; heat to boil. Remove from heat and allow to rest for 10 minutes. Scrape bean seeds into the mixture.
2. With an electric mixer, combine eggs and sugar. Add the milk mixture in a steady stream. AFter fully blended, strain mixture through a fine strainer.
4. Divide mixture into ramekins. Set ramekins in baking dish and pour hot water around the ramekins so they are 1/2 submerged (be careful when you are putting them in the oven so that the water doesn’t slop into the ramekins and so that the cream mixture doesn’t spill into the water).
5. Place in center of oven and bake for 25 – 30 minutes, or until just set. Remove from oven and chill for several hours.
6. Cover the top with brown sugar and caramelize the top with a torch, using a smooth motion working for the outside toward the middle until golden brown.