Category: one-pot

Appetizers, Autumn, Fall, Main Course, one-pot, Soups and Stews, Thanksgiving

Farro, Kale and Butternut Squash Soup

by Lynda Balslev25 Comments on Farro, Kale and Butternut Squash Soup

~ Farro, Kale and Butternut Squash Soup with Parmigiano ~

Autumn in a bowl sums up this nourishing soup. Sweet butternut squash and sturdy kale team up with farro, an ancient Italian wheat grain, known as spelt in English. Farro is a hulled wheat, which means it retains its husk during harvest. The husk serves as a protective cloak, preserving nutrients and protecting the kernel from insects and pollutants, which permits the grower to avoid pesticides. Rich in protein, fiber and B vitamins, farro has a satisfying nutty flavor which adds heft with health to soups and stews. The final touch in this warming soup is a chunk of Parmesan cheese, which is nestled into the simmering stock, breaking down and releasing umami flavor while thickening the soup.

Farro, Kale and Butternut Squash Soup

Either curly green or lacinato kale may be used for the soup. Remove tough ribs from leaves before chopping.

Active Time: 45 minutes
Total Time: 45 minutes
Serves 4 to 6

1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, finely chopped
1 cup semi-pearled farro
6 cups chicken stock, plus additional stock as necessary
2 cups cubed butternut squash
1 (15-ounce) can Italian plum tomatoes with juice
1 (2-inch) chunk of rind of Parmesan cheese
1 bay leaf
2 teaspoons dried thyme
1 teaspoon salt, to taste
1/2 teaspoon freshly ground black pepper
2 to 3 cups coarsely chopped green kale leaves
Finely grated Parmesan cheese for garnsih

1. Heat the oil in a soup pot over medium heat. Add the onion and sauté until softened, 2 to 3 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Add the farro and stir to coat.
2. Add the chicken stock, squash, tomatoes, cheese chunk, bay leaf, thyme, salt, and pepper. Bring to a boil, breaking up the tomatoes with a wooden spoon. Reduce the heat, partially cover the pot, and simmer until the squash is tender and farro is cooked, about 30 minutes. (Add more stock to desired consistency if soup is too thick.) Taste for seasoning and add more salt if desired.
3. Stir in the kale leaves and simmer until the kale brightens in color and wilts, 1 to 2 minutes. Discard Parmesan rind and the bay leaf. Ladle the soup into bowls and pass the cheese for sprinkling over the soup.

Fish and Shellfish, one-pot, Soups and Stews

Salmon Chowder with Cauliflower and Spinach

by Lynda Balslev24 Comments on Salmon Chowder with Cauliflower and Spinach

~ Salmon Chowder  with Cauliflower and Spinach ~

If I had to name one East Coast food I miss the most, it would be a good chowder. Chowder speaks New England to me. It speaks of summer with squeaky sandy beaches radiating heat and rainy days in a firelit pub, crowded fishing harbors with clanging boueys and circling seagulls, and the unmistakable smell of the ocean and seaweed suspended in fog. I moved away from New England 20 years ago, and still feel as though it’s in my bones – especially in the summer when I crave a clam or fish chowder. To satisfy this craving, I’ve learned to make my own. There is nothing more confirming that you are not-in-New-England-anymore, than when you order a “chowder”  in different corners of the world that you call your new home. The results can be dismaying. So, long ago I decided to just figure it out myself.

The fish has varied upon location. In Boston, of course, littleneck clams are the star ingredient. In France, I improvised with tiny vongoles, in England I dabbled with smoked cod, and in Denmark I relied on plentiful salmon. And now, in the Bay area, my favorite remains salmon.  The buttery richness of salmon permeates the broth, adding a pleasant and necessary dimension to the creamy soup. For extra smokiness, I might add a little smoked salmon, but simple salmon will do. I’ve been making chowder for so long now, it’s become a staple in our menu rotation and my kids have grown up eating it, wherever we’ve lived.

Salmon Chowder with Cauliflower and Spinach

Serves 4.

2 tablespoons olive oil or butter
1 medium onion, chopped
2 tablespoons all-purpose flour
4 cups water
2 medium yukon potatoes, cut into 3/4-inch dice
1 1/2 cups coarsely chopped cauliflower florets
2 teaspoons paprika
1 teaspoon Tabasco
1 cup whole milk
1/2 cup heavy cream
1 pound salmon filet, pin-bones removed, raw or pre-cooked
1 bunch fresh spinach leaves, stems removed
Salt
Freshly ground black pepper

Heat oil in a pot over medium heat. Add onion and sauté until translucent, 2 minutes. Add flour and cook, stirring, another 2 minutes. Add water and whisk to blend the flour. Add the potatoes and cauliflower. Simmer, partially covered, until potatoes are tender, about 15 minutes. Stir in paprika, Tabasco, milk and cream. Bring to a boil, and reduce heat. Add salmon and simmer until fish is cooked through if using raw salmon, or heated through if salmon is pre-cooked. Stir in spinach and briefly cook until bright green in color and wilted, 1 minute. Season to taste with salt and pepper. Ladle into soup bowls and serve immediately.

Chicken, Main Course, one-pot, Poultry, recipe, Soups and Stews

Harvest Chicken Tortilla Soup

by Lynda Balslev24 Comments on Harvest Chicken Tortilla Soup


~ Harvest Chicken Tortilla Soup ~

My inspiration for making soup is often a convergence of too many veggies in the refrigerator with homemade stock and leftovers from a roast chicken. Such was the case after a weekend of house guests and dinners involving carnitas, black bean salsa, lots of corn and the aforementioned roast chicken. This recipe is not an authentic tortilla soup, as I managed to empty most of the contents of my veggie drawer into it. It’s chock-a-block full of corn, beans, zucchini and peppers, which led me to call it a Harvest Chicken Tortilla Soup.

Harvest Chicken Tortilla Soup
Serves 4 to 6

1 tablespoon olive oil
1 medium yellow onion, chopped
1 poblano pepper, stemmed and seeded, diced
1 sweet red pepper, stemmed and seeded, diced
1 jalapeno pepper, stemmed and seeded, finely chopped
3 garlic cloves, minced
1 small zucchini, cut into 1/2 inch dice
4 cups chicken stock
1 (28-ounce) can Italian plum tomatoes, with juice
1/4 cup tomato paste
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne
1/4 teaspoon cloves
3/4 pound shredded cooked chicken
1 cup fresh corn kernels
1 cup cooked black beans
1/4 cup cilantro leaves, chopped

Tortilla chips, broken in pieces

Heat the oil in a soup pot over medium heat. Add the onion and sauté until softened, about 2 minutes. Add the peppers and continue to sauté 2 minutes. Stir in the garlic and zucchini and sauté briefly, about 1 minute. Add the chicken stock, plum tomatoes with juice, tomato paste, cumin, coriander, salt, pepper, cayenne, and cloves. Bring to a boil, then reduce the heat and simmer partially covered, about 20 minutes. Stir in the corn, beans, and chicken and simmer until piping hot. Taste and adjust the seasoning if desired. Stir in the cilantro leaves and ladle into bowls. Serve garnished with the tortilla chips. 

Charcutepalooza, Fish and Shellfish, one-pot, Soups and Stews

Smoking Hot: Salmon and a Smoky Chowder Recipe

by Lynda Balslev17 Comments on Smoking Hot: Salmon and a Smoky Chowder Recipe
Smoking Hot: Salmon and a Smoky Chowder Recipe


Smoked Salmon Chowder

This month’s Charcutepalooza challenge is smoking hot, all right. The instructions? To hot smoke pork or salmon. Last month I wined and brined a pork rib roast, so I decided to go fish this month. After all, who can resist a slab of succulent, smoky salmon? In our home it’s considered it’s own food group.

I made several filets, knowing that if I didn’t look out, the smoked salmon would be gobbled straight up before I could embellish or create a recipe with it. My strategy was to centrally place a finished piece in the refrigerator for sacrificial consumption – a decoy, if you will – while I stashed another couple of hunks in the crisper for later creative use.

First things first, the hot and smoking method is simpler than you may think. Methods abound using smokers, weber grills, woks, stovetop smokers. I have a weber kettle grill, which I’ve often used for smoking, so chose that method. The salmon should be brined first, which may be done in as little as an hour or over several days. The longer brine time results in salmon gravlax, which produces saltier, more flavorful results – perfect if you wish to enjoy the fish au natural. I didn’t want to wait, opting for a 2 hour brine, followed by air-drying and smoking the fish, all of which I accomplished within an entire day.


Fast forward a day, and, as expected, the decoy fish was quickly consumed. It’s been raining lately, and I have had a hankering for a creamy, smoky chowder. I make chowders all the time, and always include a smoky component – either in the form of smoked fish or bacon. In this rendition, the only fish I used for the chowder was the hot smoked salmon. The results were wickedly good.

Smoked Salmon Chowder
Serves 4

1 tablespoon olive oil
1 tablespoon butter
1 medium onion, chopped
1 medium fennel bulb, fronds removed, cut in 1/2 inch pieces
Salt
2 tablespoons all-purpose flour
1/2 pound russet or yukon potatoes, peeled, cut in 1/2 inch pieces
4 cups water
2 pounds hot smoked salmon, broken in chunks (or 1 pound smoked salmon + 1 pound uncooked salmon filet)
1 cup heavy cream
1 teaspoon freshly ground black pepper

Heat oil and butter in a deep skillet or soup pot. Add onion, fennel and 1 teaspoon salt. Saute until the onion becomes translucent and the fennel softens, 3 minutes. Add flour and cook, stirring, 1 minute. Add potatoes and water. Bring to a boil, then reduce heat and cover. Simmer until potatoes are tender but not too soft, 15 minutes. Stir in salmon, cream and black pepper. Simmer 10 minutes.
Taste for salt – depending on how salty the salmon is, you may need more. Serve hot, garnished with fresh parsley or chopped fennel sprigs.

Autumn, Fall, France, Main Course, one-pot, Switzerland, Vegetarian, Winter

Porcini Cheese Fondue

by Lynda Balslev11 Comments on Porcini Cheese Fondue

It perplexes me when the subject of cheese fondue comes up, and it’s often accompanied by a snide reference to the seventies. I find it sad that this quintessential alpine dish is relegated to a by-gone era evoking images of shag rugs, unfortunate hair and textured bell-bottoms. Certainly this was not intended when the rural inhabitants of Swiss and French mountainous villages devised a warming winter dish incorporating their local cheese and winter staples.

I may be biased. I was never a fan of the seventies, even when I lived in them. Conversely, I am a huge fan of Switzerland. After all, I lived there for 10 years following my stint at cooking school in Paris. My husband and I were married in Switzerland, and our children were born there. As a result, Switzerland holds a special place in our hearts and will always be considered home to our family.

The best way to a country’s soul is to experience its cuisine. As an expat in Geneva it was a delicious pleasure to embrace Swiss specialties, namely chocolate and cheese. We’ll leave the chocolate for another post. As for the cheese, we enjoyed it in all of its forms, and the Swiss tradition of melting it in deep pots with wine and spirits quickly became a favorite. When we eventually moved from Geneva to London, and then on to Copenhagen, I became more reliant on making my own version of fondue for wintry family dinners to satisfy our wistful cravings.

This recipe has been tweaked and fine-tuned over the years, influenced by taste and available ingredients. In addition to serving it with the usual bread, I like to pass around bowls of parboiled baby potatoes, cauliflower and broccoli florets for dipping.

Porcini Cheese Fondue

The extra ingredient in this cheese fondue is porcini mushrooms, which I highly recommend adding. They will simmer in the cheese imparting a rich umami flavor to the fondue. If you prefer a simple cheese fondue, omit the porcini. Serves 4.

3 tablespoons Calvados or Poire William brandy
3 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper, plus extra for serving
1/4 teaspoon nutmeg
2 cups dry white wine, such as Sauvignon Blanc
1 small garlic clove, minced
1 pound high quality alpine cheese such as Gruyère, Emmental, Comté. (I use 2/3 Gruyere and 1/3 Emmental), grated
1 ounce dried porcini mushrooms, soaked in hot water until reconstituted, drained, squeezed dry and coarsely chopped
1 loaf peasant bread, cut in 3/4 inch cubes

Note: Have all of your ingredients ready before you begin. Once you start, the fondue will come together quickly, and during this time it must be constantly stirred. The fondue must not come to a boil during this time.

Combine Calvados, cornstarch, salt, 1/2 teaspoon black pepper and nutmeg in a small bowl, stirring to dissolve the cornstarch. Set aside.
Add wine and garlic to a large heavy saucepan or fondue pot. Heat over medium heat until tiny bubbles form, giving the wine a fizzy appearance without bringing to a boil. Add cheese one handful at a time, stirring constantly until each handful is melted before adding the next – do not let the fondue boil.
Once cheese is added, continue stirring one minute – do not let the fondue boil.
Stir in cornstarch. Continue stirring until mixture thickens to fondue consistency. (I find that some cornstarch brands thicken more easily than others. If your fondue remains thin, add 1 more tablespoon cornstarch diluted with 2 tablespoons white wine.) If using porcini, stir the mushrooms into the cheese at this point. Remove from heat. Pour cheese into a warm fondue pot if necessary. Serve immediately.

Serve with extra ground pepper, bread and parboiled vegetables such as small potatoes, cauliflower and broccoli florets.

Lamb, Main Course, Meat, one-pot, Soups and Stews, spices, Winter

Moroccan Lamb Stew and a recipe for Ras el Hanout

by Lynda Balslev31 Comments on Moroccan Lamb Stew and a recipe for Ras el Hanout

Still fixated on warming stews, I recently prepared this lamb stew which not only has heat but the heady aroma of exotic spice. Its secret ingredient is ras el hanout. Ras el hanout is a north African spice blend which may include upwards of 50 spices, including cinnamon, cardamom, clove, turmeric and cayenne. The name, translated, means head of the shop, meaning the best on offer. Like many spice blends, there is no one way to make it, and variations exist from home to home, merchant to merchant.

At first, I made a version of this stew without the addition of ras el hanout, and it was very good. When I added ras el hanout to the recipe, the stew was excellent. You can find ras el hanout in the spice section of your supermarket or specialty stores. If you cannot locate it, then I encourage you to try to make your own version – it’s easy to do.

Moroccan Lamb Stew with Chickpeas and Figs

The lamb is coated and marinated in a spice paste. As the meat browns in the pot, the spices will also brown and cook, adding a rich flavor and color to the stew.

Serves 6-8.

1/4 cup plus 2 tablespoons olive oil
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground paprika
Salt
Freshly ground black pepper
2 1/2 – 3 pounds lamb shoulder or leg, cut in 2 inch chunks
1 large onion, chopped
1 large carrot, chopped
5 garlic cloves, chopped
1 tablespoon grated fresh ginger
1 – 14 ounce can Italian plum tomatoes with juice
2 cups chicken stock
12 dried Calimyrna or Turkish figs, halved
1 cinnamon stick
2 teaspoons ras el hanout (recipe below)
1 – 14 ounce can chickpeas, drained
1 tablespoon brown sugar

Harissa or red chili paste
Fresh cilantro sprigs

Combine 1/4 cup olive oil, coriander, cumin, paprika, 2 teaspoons salt and 1 teaspoon black pepper in a small bowl. Mix to form a paste. Place lamb in a large bowl. Rub paste all over lamb. Let sit at room temperature for 2 hours or refrigerate covered up to 24 hours.
Preheat oven to 325 F. Heat 2 tablespoons olive oil in a Dutch oven or oven proof pot with lid over medium-high heat. Add lamb in batches and brown on all sides, taking care not to overcrowd the pan. Transfer lamb to a plate or bowl.
Add onion and carrot to the same pot. Saute, stirring up the brown bits, for 2 minutes. Add garlic and ginger and continue to saute 1 minute. Add tomatoes, chicken stock, figs, cinnamon stick, ras el hanout, 1 teaspoon salt and 1 teaspoon black pepper.  Return lamb and any collected juices to the pot, submerging it in the stock. (Add additional chicken stock to cover, if necessary.) Bring to a boil, then reduce heat to a simmer and cover pot. Transfer to oven and bake until lamb is falling apart tender, about 2 hours.
Transfer pot to stove. Remove lamb and vegetables with a slotted spoon and place in a bowl. Bring stock to a boil over medium-high heat. Boil uncovered until sauce is reduced by about half and thickened, skimming fat.  Stir in chickpeas. Taste to check for seasoning. If necessary add a tablespoon of brown sugar to the stock. Return lamb and vegetables to pot. (May be prepared up to 24 hours in advance. Cover and refrigerate. To serve, skim any collected fat from surface. Rewarm over medium-low heat or in a 325 F. oven.)
Serve with prepared couscous. Pass bowls of harissa and fresh cilantro around the table as condiments.

Ras El Hanout
adapted from The Food of Morocco by Tess Mallos

Be sure to use very fresh spices, or grind the whole dried spices.

3 teaspoons ground cinnamon
3 teaspoons ground coriander
3 teaspoons ground nutmeg
2 teaspoons allspice
2 teaspoons ground cumin
2 teaspoons ground ginger
2 teaspoons ground turmeric
2 teaspoons ground black pepper
2 teaspoons ground cardamom
1/2 teaspoon ground cloves
1/2 teaspoon ground cayenne

Combine all the spices together. Store in a glass jar in a cool, dark place.
(Recipe may be halved.)

Autumn, Fall, Football, Main Course, one-pot, Soups and Stews, Winter

Black Bean, Sausage and Butternut Squash Chili

by Lynda Balslev17 Comments on Black Bean, Sausage and Butternut Squash Chili

I can’t help myself. I am on a soup and stew bender, and this chili is my latest rendition. This chili is a hearty stew perfect for the winter weather. It’s chunky and sating, packed with black beans, brimming with peppers and butternut squash, and fortified with spicy sausage. If you can stand it, let it refrigerate overnight before serving, and it will taste even better. This will warm you in the cold weather, and is a festive snack option for Superbowl viewing.

Black Bean, Sausage and Butternut Squash Chili

Serves 6

1 tablespoon olive oil
3/4 pound chorizo or hot Italian sausage
1 large yellow onion, chopped
2 cups butternut squash cubes cut in 1/2″ square
4 garlic cloves, minced
1 poblano pepper, membranes and seeds removed, cut in 1/2″ pieces
2 jalapeno peppers, seeded, finely chopped
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon ground coriander
1 – 28 ounce can Italian plum tomatoes
1 1/2 cups chicken stock
2 tablespoons tomato paste
2 bay leaves
2 cups cooked black beans
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/3 cup cilantro leaves, plus extra for garnish
2 scallions, white and green parts finely sliced
fresh avocado as garnish (optional)

Heat olive oil in a stock pot or deep skillet over medium heat. Add sausages and brown on all sides. Transfer to a plate lined with a paper towel. When cool enough to handle, cut in 1/4 inch slices.
Add onion to pot and saute until softened, 3-4 minutes. Add squash, garlic and peppers. Saute 3 minutes. Add dry spices and cook stirring, one minute. Add tomatoes, chicken stock, tomato paste and bay leaves. Simmer until squash is tender, about 20 minutes. Stir in black beans, sausage, salt and pepper. Simmer 10 more minutes. Taste to adjust seasoning.
Before serving add cilantro. Serve in bowls with with scallions, fresh avocado (if using) and additional cilantro.

Fish and Shellfish, one-pot, Soups and Stews, Winter

Coconut Shrimp Curry

by Lynda Balslev25 Comments on Coconut Shrimp Curry

Coconut Shrimp Curry

It’s that time of year again: the holidays have passed, the reality of winter sets in, and I have a bout of  culinary wanderlust. Over-sated with the goodies of Christmas-past, it’s now time for comfort and heat. I crave stews and spice, at once hearty and exotic. The warmth of soup soothes the soul on a wintry night, while aromatic spices titillate the senses, hinting of sunny far flung destinations. Heady and satisfying, I can’t think of a better way to embrace the cold, grey January weather.

Coconut Shrimp Curry

This recipe may be easily prepared in 20 minutes – just enough time to cook the rice. Serves 4

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 jalapeno pepper, stemmed and seeded, minced
1 tablespoon grated fresh ginger
1 tablespoon curry powder
1 – 28 ounce can Italian plum tomatoes
1 1/2 cups coconut milk
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 pound shrimp, peeled and deveined
1/2 cup cilantro/coriander leaves, coarsely chopped

Heat oil in deep skillet or soup pot. Add onion and sauté until soft but not brown, 2-3 minutes. Add garlic, jalapeno, ginger and sauté until fragrant, 1 minute. Add curry powder and continue sautéing, 1 minute. Add tomatoes, coconut milk, salt and pepper; simmer 5 minutes. Stir in shrimp and cook until they turn pink and are just cooked through. Stir in cilantro. Taste to adjust seasoning. Serve immediately in bowls with basmati rice.

Autumn, Fall, entertaining, France, gluten-free, Main Course, Meat, one-pot, Soups and Stews, Winter

Aprés-Ski Menu: Beef Bourguignon

by Lynda Balslev18 Comments on Aprés-Ski Menu: Beef Bourguignon

 

During the winter season I like to prepare rustic recipes from the French countryside. These hearty dishes are made with staples from the land, such as potatoes and root vegetables, bitter winter greens, cured meats and cheese.  My favorite is beef bourguignon, a stew consisting of a tough cut of beef slow-cooked in Burgundy wine until falling-apart tender, mingling with carrots, onions and mushrooms in a rich, savory stock.  It’s a delicious one-pot meal perfect for a cold night or an apres-ski meal. It can easily be made in advance, and like most stews, tastes even better the next day for easy planning. Enjoy with a glass of red wine, a roaring fire, friends and family.

Beef Bourguignon

Serves 6 to 8

Olive oil
3 pounds beef chuck, cut into 1 1/2-inch chunks
Salt and freshly ground black pepper
1/2 cup cognac
4 large carrots, divided
4 large garlic cloves, smashed
1 large yellow onion, chopped
1 (750-ml.) bottle full-bodied red wine
1 cup beef stock
1 (6-ounce) can tomato paste
2 teaspoons dried thyme
10 ounces pearl onions, peeled
1/2 pound white mushrooms, halved
1 tablespoon brown sugar

1. Heat 2 tablespoons olive oil over medium-high heat in a large oven-proof pan with lid or Dutch-oven. Season the beef with salt and pepper. Working in batches, add the beef to the pan, without over-crowding, and brown on all sides. Transfer to a bowl and repeat with the remaining beef.
2. Add the cognac to the same pan and deglaze over medium-high heat, scraping up any brown bits, and reduce by half. Pour the cognac over the beef and set aside.
3. Preheat the oven to 325 F. (170 C.)  Coarsely chop 2 carrots. Heat 1 tablespoon olive oil in the same pan. Add the chopped carrots, the garlic, and onion. Sauté over medium heat until slightly softened, about 3 minutes. Return the beef and any collected juices to the pot. Add the wine, stock, tomato paste, and thyme. (The beef should be covered by the wine and stock. If not, add more wine or stock to cover.) Bring to boil, then reduce the heat to low. Cover the pot and transfer to the oven. Cook until the meat is very tender, 2 1/2 to 3 hours.
4. About 30 minutes before the beef is finished cooking, cut the remaining carrots into 1/2-inch slices. Saute the carrots in a skillet with 1 tablespoon oil until bright in color and crisp-tender, about 3 minutes. Transfer to a plate. Add the onions and mushrooms to the same skillet and sauté until lightly golden and crisp-tender, about 3 minutes. Remove from the heat and set aside.
5. Remove beef from oven. Pour the stew into a large strainer set over a bowl. Remove the meat from the mixture and return to the Dutch oven, then press down on the cooked vegetables in the strainer to extract as much juice as possible. Discard the solids.
6. Pour the strained liquid into a saucepan and bring to a boil over medium-high heat. Simmer until the liquid is reduced by half and has a sauce consistency, skimming the fat from surface. Add the sugar and season to taste with salt and pepper. Pour the sauce back over beef and add the carrots, onions, and mushrooms. Bring to a simmer to heat through, then serve.

Note: Beef bourguignon can be prepared up to 2 days in advance. Cover and refrigerate. Remove solidified fat from surface before reheating. Reheat over medium-low heat on stovetop, or in a 325 F oven.

Chicken, one-pot, Poultry, Soups and Stews, Wine, Winter

Coq au Vin

by Lynda Balslev9 Comments on Coq au Vin

Coq au Vin is cozy winter food. It’s meant to slow cook and, like many stews, tastes even better the day after it’s prepared. I’ve come across recipes for quick Coq au Vin. This option sounds ideal for a busy weekday night, but, if you ask me, I would rather save my Coq au Vin for the weekend when it can simmer away, filling the kitchen with warmth and the aromas of wine and herbs, while building anticipation for dinner to come.

Traditional Coq au Vin required slow cooking, since it called for using a tough rooster as its main ingredient, which benefited from a long cooking process to tenderize the bird. Nowadays, chicken is commonly used, and the length of cooking time is shortened. Nonetheless, the dish is best when left to simmer over low heat, and the sauce is allowed to reduce and thicken into a luxuriously rich stew.

In this version, I omit the bacon and use a generous amount of brandy to deglaze the pan. Tomato paste is added to round out the sauce with a touch of sweetness. I like to slow-cook the stew in the oven at a lower temperature, freeing up the stove top for other needs. In the meantime, I am free to get on with other tasks, or relax with a book and a cup of tea or gløgg.  This is the epitome of winter weekend food, preferably when the weather is cold and dismal outside.

Coq au Vin – Chicken Braised in Red Wine

As an option to butchering a whole chicken, purchase 2 whole legs and 2 to 3 breasts with skin and bone intact. Serves 4 to 6.

1 tablespoon olive oil
One chicken, cut in 8 pieces
Salt
Freshly ground black pepper
1/3 cup brandy
4 garlic cloves, smashed
3 large carrots, sliced 1/2-inch thick
1 large onion, chopped
8 ounces white mushrooms, halved (quartered if large)
1 (750 ml) bottle full-bodied red wine
1/4 cup tomato paste
2 teaspoons dried thyme
2 bay leaves
1 tablespoon brown sugar

1. Preheat the oven to 325°F. (170°C.) Heat the oil in an oven-proof pot with lid or Dutch oven over medium-high heat. Add the chicken pieces, skin-side down, in batches. Brown on all sides, 4 to 6 minutes. Transfer to a platter.
2. Carefully add the brandy to the pot (it will steam) and stir to deglaze the pot while you let the brandy reduce by about half.
3. Add the garlic, carrots, onion, and mushrooms, and cook for about 3 minutes, stirring frequently. Add the wine, tomato paste, thyme, and bay leaves. Return the chicken to the pot and nestle the pieces in the wine. Bring to a boil and then reduce the heat to a simmer. Cover the pot and transfer to the oven to cook for 1 1/2 hours, stirring occasionally.
4. Transfer the pot to the stove top. Remove the chicken and vegetables with a slotted spoon and place in a large bowl. Boil the sauce over medium heat until reduced by about half and thickened to a sauce consistency, skimming the fat, about 20 minutes. Add the sugar and salt and pepper to taste. Return the chicken and vegetables to the pot, and gently simmer to thoroughly heat through.
5. Serve warm in low bowls with mashed or roasted potatoes.