Coq au Vin

I've done three posts in one day... the previous two posts are from past events, this post is current.

It was my birthday yesterday and I got an Emile Henry large dutch oven. Don't laugh, I asked for it. I have a medium sized Emile Henry dutch oven and it's just not big enough if I want to make a meal for more than two people. And you might ask why not Le Creuset? Because I like Emile Henry better and I have them in black which makes my kitchen/presentation style look pretty bad-ass sophisticated. Everyone has Le Creuset. Not everyone has Emile Henry. Yes, i'm snobby. Get over it.

So it's the day after my bday, I had a wicked red wine and vodka headache and only intense physical activity cured it (bike ride). At that point, I was up to using my birthday gift and as we had steak last night, chicken seemed like a good idea tonight. So what should I make in my new dutch oven that's chicken? Coq au Vin... recipe supplied by my all time fave chef: The Barefoot Contessa. She writes recipes in a way that makes total sense to me and I gravitate towards her style of cooking. It hasn't failed me yet and tonight's meal was incredible. Freaking amazing and I'm so excited we have leftovers for lunch.

Here's the recipe in it's entirety: Coq au Vin from foodnetwork.com

And here's my version:

Directions

2 tablespoons good olive oil
Ingredients

* 5 slices maple bacon
* 6 pieces skin on, bone in chicken... I used four thighs and two legs
* Salt and freshly ground black pepper
* 1/2 pound carrots cut diagonally in 1-inch pieces
* 1 yellow onion, sliced using my SLAP CHOP (yes, I have one and I love it)
* 1 tablespoon chopped garlic
* 1/4 cup brandy
* 1/2 bottle (375 ml) good dry red wine
* 1 1/2 cup chicken stock
* 10 fresh thyme sprigs
* 2 tablespoons unsalted butter, at room temperature, divided
* 3 tablespoons all-purpose flour
* 1/2 pound cremini mushrooms, stems removed and thickly sliced

Preheat the oven to 250 degrees F.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 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 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 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 around 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.

Mash 1 tablespoon of butter and the flour together and stir into the stew. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot and with garlic mashed potatoes.

I can't even explain how delicious this is...

p.s. testing a new font... that's why it doesn't match the rest of my posts