Sunday, January 11, 2009

New Year's Eve - Part 2 - Easy and Very Good Coq Au Vin

A Casey/Top Chef Recipe
Only thing I would have changed was I would have added about 10 chicken thighs for 6 people.
6 chicken thighs, skinless
Salt and pepper
Grapeseed oil for searing ...olive oil works just fine
1/2 lb bacon, diced small
1 small white onion
1 bunch ramps...80/20 and also impossible to find
1T tomato paste
1 tomato, cut into chunks
1 bay leaf
3 cups red wine
3 sprigs thyme
2 cups chicken stock
2 bunches, asparagus spears
4 russet potatoes
1 cup cream
1 stick butter, salted
1T mascarpone
Chopped dill
1t grapeseed oil
7 cipollinis, blanched and peeled...80/20 ..impossible to find

Season chicken thighs with salt and pepper. In a hot saute pan, heat grapeseed oil over medium-high heat. Sear chicken on both sides. Set aside.
Remove all but one tablespoon of oil from the pan. Add bacon and render the fat. When bacon is almost cooked, add onion and ramps. After 2 minutes, add tomato paste, tomato chunks and bay leaf for seasoning. Turn heat down to low-medium and cook for about 5 minutes, stirring constantly with a wooden spoon. Deglaze pan with red wine. Cook wine for 10 minutes. Return chicken to pan, add thyme sprigs and chicken stock. Cover with foil and place in preheated oven of 350 degrees. Cook for 1 hour. Remove foil and continue cooking after stirring chicken uncovered for 15 minutes.
In the meantime, slice asparagus. Peel and cut potatoes into chunks. In a pot of cold, salted water, place potatoes on medium-high heat. When potatoes boil, cook until just tender. When ready, completely strain off water and return potatoes to pot. Steam off the water over low heat. Be careful not to scorch potatoes on the bottom. Run potatoes through a ricer and mix with cream and butter (reserve 1 tablespoon) a little at a time until creamy. Whip in the pan with a wooden spoon. Season and add in mascarpone; garnish with dill. Set aside.
In a sauté pan, melt one tablespoon of butter with grapeseed oil. Add cipollinis and saute with salt and pepper. When browned and cooked through, add to tomato-chicken stock sauce.

No comments: