I had no grand intentions of a weekend feast-a-thon on Saturday morning. All I knew was that I wanted to relax with my family. I got up on Saturday morning, made French toast, and as I was cleaning up I decided to make a luxurious batch of vanilla ice cream. Recipe seen here.
The recipe called for 8 egg yolks. That left me with 8 egg whites that I could either waste completely or save for later. Of course, I opted for “save for later” choice. But what to do with the egg whites? I could go the generic route and make meringues or I could think of something else. Well since I was making ice cream that had 8 egg yolks, I decided to try for something a little more heart healthy.
So for Sunday morning I made my husband and I egg white omelettes stuffed with roasted asparagus, green onions, and cheese. They were delicious. Perhaps I’ll try to show you all how to make an omelette on here (HINT: You don’t need a special pan…it’s all about a properly lubricated pan and the way you manipulate the eggs. After that, you can put pretty much anything in there and they are delightful!)
Moving on with the whole “Using up the old” routine, I needed an idea for Sunday dinner. I had quite a lot of leftover white wine that I needed to use up. I could have made risotto and used up a little bit or I could have gotten a little creative. I love Coq Au Vin, but it is a dish usually made with red wine. “What the heck” I said to myself. So I made Coq Au Vin with white wine. I used up the leftover wine and the Coq Au Vin was…..meh. It was ok, but I wouldn’t recommend trying it. It was too fruity and it lacked the body that the dish usually represents. The recipe that I use to make Coq Au Vin, however is fantastic and I’ll share it with you in the hopes of spreading the French happiness. It’s an all-day kind of dish best saved for company or weekends. But it’s SO GOOD.
Coq Au Vin
2007, Ina Garten
2 Tblsp. good olive oil
4 oz. good bacon or pancetta, diced
1 (3-4 lb.) chicken, cut in 8ths
Kosher salt and freshly ground black pepper
½ lb. carrots, cut diagonally in 1-inch pieces
1 yellow onion, sliced
1 tsp. chopped garlic
¼ cup Cognac or good brandy
½ bottle (375 ml) good dry red wine such as Burgundy
1 cup good chicken stock, preferably homemade
10 fresh thyme sprigs
2 Tblsp. unsalted butter, at room temperature, divided
1-1/2 Tblsp. AP flour
½ lb. frozen small whole onions
½ lb. cremini mushrooms, stems removed and thickly sliced
Preheat oven to 250 degrees F. Heat the olive oil in a large dutch oven. Add the bacon and cook over medium heat for 8-10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon. Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
Add the carrots, onions, 2 tsp. salt, and 1 tsp. pepper to the pan and cook over medium heat for 10-12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30-40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.
Mash 1 Tblsp. of butter and the flour together and stir into the stew. Add frozen onions. In a medium sauté pan, add the remaining 1 Tblsp. of butter and cook the mushrooms over medium-low heat for 5-10 minutes, until browned. Add to stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot. YIELD: 3 servings.
A little hint to the weary, my mom uses this same recipe but lets it sit overnight before reheating it and eating it. She feels that it tastes better after sitting for a while. Some dishes are better as leftovers, you know. Enjoy!
