Food for Thought
Well, as everyone has already read in a recent column written by my chef instructors, sadly, some of you missed our Global Gourmet fundraising gala April 17. But this does not mean you cannot experience global cuisine in your own home.
A lot of the names of these foreign dishes may sound discouraging, but it's only a name and you don't always have to be a chef to pull off a very delicious dish in your own home that will have your friends and family saying Wow!
Here is a recipe that originates from France called Coq Au Vin.
France is known for fine dining and fine wine, so this dish gives you the best of both worlds. Go ahead and give it a try, maybe you will find the inner chef in you.
Coq Au Vin
1 1/2 bottles of French red wine, divided
1 capon or chicken (four pounds) cut into serving pieces, or just use chicken thighs and legs
6 tbsp of butter, divided
6 strips of bacon cut into one-inch pieces
1 large onion, chopped
3 sprigs of fresh thyme
3 bay leaves
3 carrots, chopped into one-inch pieces
2 cloves of garlic, chopped finely
3 medium potatoes, peeled and cut into one-inch cubes
8 ounces white mushrooms, sliced
3 tbsp all purpose flour
Directions
In a large container, pour in one bottle of the red wine and add capons or chicken pieces, whatever you decide to use. Cover and refrigerate for 24 hours.
Heat three tbsp of the butter in a large skillet over medium high heat. Remove the capon or chicken pieces from the marinade and add them to the skillet and sear on all sides about four to five minutes per side. About halfway through the searing process, add the chopped bacon.
Put the red wine marinade in a large Dutch oven over medium heat, stir in the onion, thyme, bay leaves, carrots and garlic. Add the seared poultry and bacon to the marinade and add the remaining half bottle of red wine to cover the poultry.
Partially cover the Dutch oven with a lid, allowing a gap for steam to escape and let simmer for 45 minutes. Add the mushrooms and potatoes to the Dutch oven once the first simmering process is done and simmer for another 10 to 15 minutes, or until the potatoes are fork tender.
Roux
In a small pot, melt three tbsp of butter over medium heat; then add three tbsp of flour and cook until light brown. Whisk in one cup of the simmering wine until incorporated and smooth and then mix back into the Dutch oven and stir until evenly incorporated.
Simmer for 10 more minutes and it is ready to serve. It goes well with noodles or whatever else you prefer.
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This week's column is written by CNC professional cook student Cory Hill.
