Simple Elegance: Quick Coq Au Vin

I used to make a quick version of Coq Au Vin, or so I thought, as part of our regular weeknight meal rotation. I had a recipe that was all made in one pot and could be done in less than an hour. The hubs really liked it and I liked that it was easy. I hadn't made the dish in quite some time and I thought of it the other day when trying to come up with something delicious but a little more special to make for the hubs on my day off. I figured since I had the day off I could find a different recipe that maybe would be more work but would be more like the classic Coq Au Vin, which takes a whole lot longer to prepare. When searching for a new recipe, I learned my old dish was really nothing like what Coq Au Vin is supposed to be. It was a good dish, but now I don't even think it can be called Coq Au Vin. Here I was searching for a chicken dish with tomatoes and wine but apparently I was way off. Obvi, Coq Au Vin is the super fancy french way of saying chicken cooked in wine, and to my surprise, there are no tomatoes involved. There is however a whole lot of wine, yummy mushrooms, bacon, garlic, shallots, chicken, etcetera, etcetera, etcetera. What I realized in the end that I was not wrong that I love Coq Au Vin, I was just totally wrong in what it actually was... and boy am I glad to be wrong!

The absolute best thing about this dish is that it sounds totally impressive but I'll let you in on a little secret- it's totally easy! Totally simple elegance!

Quick Coq Au Vin

3 tbsp olive oil
3 slices thick cut bacon, roughly chopped
4 chicken thighs
1 handful flour seasoned with salt and pepper
8 oz crimini mushrooms, halved
8 shallots, cut into slices
2 garlic cloves, pressed
1 bottle red wine, less one glass (for the cook!)
1 cup chicken broth
1 bay leaf
2 sprigs fresh thyme

Heat oil in a large heavy bottomed pot or dutch oven over medium high heat. Add bacon and cook until crisp. Set bacon aside.

Shake chicken with the seasoned flour in a plastic bag until coated. Shake off any excess flour and brown chicken in pot, 4-5 minutes per side. Set chicken aside with bacon.

Saute mushrooms, garlic and shallots in pot until they just begin to brown, about 5 minutes. Pour half of wine into pan and cook over high heat for about 8 minutes. Add broth and the rest of the wine. Bring to a boil and add the chicken, bacon and herbs to pot. Return to a boil then cover and simmer 45 minutes. Remove bay leaf, thyme and serve.

Recipe adapted from 2 epicurious recipes found here and here.

Sunday Supper: Winter Warm Up Chili

We are in the midst of a winter wonderland and I absolutely love it! My yard is completely snow covered; the geese continue to wade in the brook; and Puppy (our youngest hound) gets up every morning, goes straight to her window seat and looks out the window patiently waiting until we let her out to frolic in the snow. The hubs and I finally got a rug for our living room this morning and then we spent the rest of the day playing in the snow with the hounds. There is something about running around in the snow while playing with my dogs that makes me giggle and completely forget about any other craziness going on in my life.

After a fun filled day of playing in the snow I decided to make a big pot of chili to warm up the hubs and I. I've made chili lots of times but have yet to find THE recipe. This time around, I thought I'd try winging it and it was by far the best chili I've ever made! It was a little smoky, a little spicy, a little sweet, and the perfect thing to warm us up after a day in the snow.

Winter Warm Up Chili

4 slices thick cut bacon, chopped
1 tbsp olive oil
2 medium onions (1 sweet, 1 yellow), chopped
5 cloves garlic, minced
1 4 oz jar diced green chiles
3/4 lb ground beef
3/4 lb ground pork
3/4 lb ground veal
1 tbsp chipotle chili powder
1 tbsp paprika
1 tsp cumin
1 tsp oregano
1 tbsp salt
1/2 tbsp fresh ground black pepper
1 1/2 tbsp brown sugar
2 14.5 oz cans fire roasted tomatoes with garlic
2 tbsp tomato paste
1 15 oz can chili beans
1 tbsp of your favorite bbq rub (I used the hubs secret blend that we like to call Nuts & Bolts)

Garnish:
sharp cheddar cheese

Heat oil in a large pot or dutch oven over medium high heat. Cook bacon until just starting to crisp. Remove from pot and drain on paper towel. Add onion and cook until softened and golden, about 6 minutes. Add garlic and green chiles. Cook for 1 minute. Add beef, pork, and veal and cook until brown, about 5 minutes. Add chili powder, paprika, cumin, oregano, salt, pepper, and brown sugar and stir until well blended. Stir in tomatoes with their juice, tomato paste, chili beans, and add cooked bacon back to pot. Bring to a boil then reduce heat to low and simmer, uncovered, about 1 hour until liquid reduces a bit and chili is thick and chunky. Add bbq rub and continue simmering, covered, at least 1 more hour. Serve hot with crusty bread and top with shredded sharp cheddar cheese.

Modern Housewife Tips:
1. The blend of meat adds a lot more flavor. I found the blend that I used all packaged together at my local grocery store which is why I used what I did but most importantly, you want to use beef and pork at the very least.
2. The longer you simmer, the better! I initially was only going to simmer 1 hour but after an hour, we decided to let it go longer to let the flavor really penetrate the meat. You want to try to simmer at least 2 hours.
3. Next time I will try rubbing the meat with the bbq rub and letting it marinate for about an hour before cooking to give it even more flavor.

Cooking For One: Savory French Toast BLT

The hubs is travelling for business this week which means I'm cooking for one the next few days. I actually kind of enjoy making dinner just for me because I can be a little selfish and I can make anything that sounds good to me, and only me. I do think it can be difficult though to come up with a yummy dinner that is easy to make just enough for one person without having way too much leftover. But, a warm, savory sandwich is perfect on a cool night and you can easily control your portions so that you aren't left with way too much after you enjoy.

I found this recipe from Martha Stewart a couple weeks ago and I've been dying to try it but I knew the hubs wouldn't be much of a fan, therefore tonight was the perfect opportunity! I absolutely love french toast and I absolutely love BLT's, so to me, this was a match made in heaven! I altered Martha's recipe a little since I consider myself really great at making both BLT's and french toast and also since I was cooking for just me. Below is my version as well as a link to Martha's version in case you'd like to compare and contrast. I know it sounds a little funky, but seriously, give it a shot! SO delish!

P.S. The yummy little green nuggets in the background of the photo above are homemade bread and butter pickles made by my mama. It's my grandmother's recipe and if I ever get the recipe then maybe one day I'll share with you!

Savory French Toast BLT

2-3 slices thick cut bacon
about 1/4 to 1/2 tbsp maple syrup
2 eggs
1/2 cup cream
2 tbsp chopped fresh chives
salt and pepper, to taste
1 tbsp butter
2 slices crusty bread
a couple lettuce leaves
2 slices tomato
mayonnaise, optional

Heat a frying pan over medium heat. Add bacon to pan and just enough maple syrup to lightly coat (you don't need much maple syrup at all, just basically enough to swirl in the pan). Cook bacon until just crisp, about 5 minutes, turning half way through.

Meanwhile, combine eggs, cream, chives, and salt and pepper in a shallow bowl. Add bread and soak each side. In a large skillet, over medium heat, melt butter. Add bread and cook until golden and crisp around the edges, about 3 minutes on each side, flipping once.

Assemble sandwich with a very light layer of mayonnaise (optional), lettuce, tomato, bacon, and sprinkle any leftover chives on top. Serve warm.

Recipe adapted from Martha Stewart