Coq Au Vin (My version)

You all know that Coq au vin is just a fancy French way of saying “Chicken Stew”, right? ¬†IDK… many of my friends don’t know that so forgive me when I seem like I need to be “Captain Obvious” ūüėČ

I’ve mentioned before that my Mom’s family is French. ¬†NOT the sophisticated eloquent French that you might be picturing… more like the poor kind. ¬†I’m proud of that though because along with being poor comes the need to be inventive. ¬†We’re ALL inventive when it comes to food. ¬†My grandmother had 10 children and that’s a LOT of mouths to feed when you only have 1 chicken! ¬†Grandma used to go out to her yard and choose a chicken, chop it’s head off and take the feathers off. ¬†Yummy huh? ¬†Thank GOD I never had to SEE it, much less do it. ¬†I’d probably never eat meat if I had to witness something like that. ¬†Coq au vin is one of those recipes that you can make your own and it’s inexpensive. ¬†It just takes a little bit of time.

Here’s my way… which, BTW, has been SO simplified but SO tasty! ¬†This is what we had tonight. ¬†I have to be in the right mood to want to go through a little trouble and tonight, while it’s cold and rainy, I’m in the right mood!

Coq Au Vin (Michelle’s Way)

Ingredients:

2 1/2 to 3 lbs chicken pieces (breasts, thighs or drumsticks) OR a whole chicken, skinned and cut up (I used 3.5 lbs chicken breasts, boneless)

2 TBSP cooking oil

salt and pepper

2 large vidalia or sweet onions, cut into 8 pieces each

1 1/4 cups Burgundy

4 medium, thinly sliced carrots

1 lb sliced fresh mushrooms (optional)

1/4 cup chicken broth (or water)

1 TBSP dried parsley

1 TBSP fresh chopped parsley

1 tsp dried marjoram

2 tsp dried crushed thyme

1 bay leaf

4 cloves garlic, minced

1 lb smoked bacon, chopped and cooked crisp, bacon grease reserved

5 TBSP flour

2 TBSP butter

16 oz cooked Penne pasta for serving

Directions:

Cook bacon until crisp. ¬†It’s easier if you chop the bacon while it’s still a little frozen. ¬†Set aside.

In a large skillet or Dutch oven, brown chicken pieces on all sides in hot oil, about 15 minutes.  Drain fat.  Season chicken on both sides with salt and pepper.  Add onions, mushrooms, bacon, carrots, Burgundy, chicken broth, dried parsley, marjoram, thyme, bay leaf, and garlic.  Bring to boiling; reduce heat.  Simmer and cover.  Cook for around 50 minutes or until chicken is fork tender.

Take chicken and vegetables out of pot and set aside.  Discard bay leaf.

Heat reserved bacon grease and the 2 TBSP butter until hot.  Add flour and stir.  Cook for about 2 minutes.  Once roux (bacon grease and flour) is made, add mixture to the juices from chicken.  Cook and stir until thick and bubbly.  Once thickened, cook for 1 minute more.  Season to taste with salt and pepper.  Garnish with fresh parsley.

Pour sauce over chicken and vegetables and serve over pasta.

*This recipe makes very generous servings for 6 people. ¬†The bacon makes this even more tasty than the other recipes I’ve tried. ¬†Enjoy!

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Roasted Red Pepper Pasta & Broiled Shrimp

And in the midst of ALL this chaos… I’ve still had time to cook! ¬†Sometimes take out just is NOT satisfying and Lord knows we’ve been doing way too much take out lately! ¬†

Last night I made the most amazing dinner. ¬†I’m almost ashamed to admit that I’ve always steered away from this roasted red pepper sauce because it seems like anything you have to use a food processor with or a blender… well, it’s too complicated and creates too many dishes to wash later. ¬†Yeah, I’m lazy.. so what? ¬†lol ¬†This is WELL worth the extra step of pureeing the roasted red peppers and if you decide to make this, you’ll be SO thankful! ¬†Or maybe you’ve already tried it. ¬†Either way, it was new to me so I have to share ūüôā

Oh and as a side note, teenage munchkin had one of her bff’s over (another daughter to me) last night who is SO hard to please with food. ¬†Usually I have to end up making her a grilled cheese or throw in a frozen pizza because she won’t eat anything new. ¬†HOWEVER and Thank you JESUS, she LOVED this dish and asked me to keep it handy to make it for her again. ¬†Anything Shelby approved is a hit in OUR house ūüėČ

 

Roasted Red Pepper Pasta and Shrimp

Ingredients:

1 lb large shrimp, raw and in the shell

16 oz pasta (I used Penne)

12 oz jar of roasted red peppers with juice

1 TBSP Olive oil

5 cloves minced garlic

2 cups heavy cream

1 1/2 tsp salt

1 tsp pepper

1/2 cup Romano or Parmesan cheese

1 3 to 4 oz jar of Peproncinis  (Optional for garnish)

Fresh parsley for garnish

Directions:

1.  Shell and devein the shrimp.  Spray a broiling or grilling pan with Pam and place shrimp (separated well) on pan.  Cook in oven on BROIL just until shrimp turns pink.  Immediately take off of pan (to stop cooking process) an place on a plate to cool.

2.  Cook and drain pasta.

3.  While pasta is cooking, remove about 1 roasted red pepper from jar.  Chop and set aside.  Place remaining red peppers with their juice into blender and puree.

4.  Heat olive oil in large non stick skillet.  Saute garlic.  Cook and stir on medium heat for about 2 minutes.  Be sure not to get too brown or it will taste burnt and bitter.

5.  Add the pepper puree, cream, salt and pepper.  Cook on medium heat, stirring until hot bubbly and thick.  About 6 minutes.

6. ¬†Stir in cheese and parsley. ¬†Stir until cheese is melted. ¬†Add shrimp for a second until it’s warm again. ¬†

7.  Add sauce to the pasta and mix.  Top with Peproncinis if you want and extra cheese.

*Tip:  Always boil pasta in salted water so that the pasta has flavor.  When I drain the pasta, I immediately add back into the pan and toss with a little olive oil.  I then add a little Parmesan Cheese to the pasta BEFORE the sauce is added so that the cheese sticks to the pasta.