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"If we would just take some time out to cook, it's pretty clear we would be less stressed, our families would be healthier and our checkbooks would be happier too."
Weekday coq au vin
Prep: 25 minutes
Cook: 1 hour, 10 minutes
Servings: 4
Note: From "Ruhlman's Twenty," by Michael Ruhlman
Ingredients:
4 chicken legs
4 ounces bacon strips, cut into 1/2-inch pieces
1 medium onion, finely diced
4 cloves garlic, smashed
Kosher salt
3 tablespoons flour
1 carrot, left whole
8 shallots, peeled, left whole
2 bay leaves
1/2 pound white mushrooms, quartered
1 1/2 cups red wine
2 tablespoons honey
Freshly ground pepper
Chopped fresh parsley, grated lemon zest
1. Heat oven to 425 degrees. Place chicken legs on a large baking sheet; roast, 20 minutes. Remove from oven; reduce oven temperature to 325.
2. Meanwhile, put the bacon, onion and garlic in a large ovenproof skillet or Dutch oven. (The pan should be large enough to hold the chicken legs in one layer.) Add 2 three-finger pinches of salt and enough water just to cover ingredients. Cook over high heat until the water has cooked off, 5 minutes. Reduce the heat to medium-low; cook, stirring, until the onion has begun to caramelize, 5 minutes. Sprinkle with the flour; stir.
3. Nestle the chicken, skin-side-down, into the onion mixture in one layer. Tuck the carrot, shallots and bay leaves into the pan; add mushrooms. (The mushrooms can rest on top if there isn't enough room in the pan; they will cook down.) Add the wine and honey; season with pepper to taste. Add enough water to reach three-fourths the way up the chicken. Heat to a simmer over high heat; slide the pan, uncovered, into the oven.
4. Cook 20 minutes; turn chicken pieces skin-side up. Stir ingredients to make sure they cook evenly. Taste the sauce; add salt if needed. Return to oven; cook until chicken is tender, about 20 minutes. Remove pan from oven; just the skin side of the chicken should be above the liquid. Broil the chicken until the skin is crisp, 3-4 minutes. Remove and discard carrot and bay leaves. Serve chicken in shallow bowls garnished with parsley and lemon zest.
meng@tribune.com
Weekday coq au vin
Prep: 25 minutes
Cook: 1 hour, 10 minutes
Servings: 4
Note: From "Ruhlman's Twenty," by Michael Ruhlman
Ingredients:
4 chicken legs
4 ounces bacon strips, cut into 1/2-inch pieces
1 medium onion, finely diced
4 cloves garlic, smashed
Kosher salt
3 tablespoons flour
1 carrot, left whole
8 shallots, peeled, left whole
2 bay leaves
1/2 pound white mushrooms, quartered
1 1/2 cups red wine
2 tablespoons honey
Freshly ground pepper
Chopped fresh parsley, grated lemon zest
1. Heat oven to 425 degrees. Place chicken legs on a large baking sheet; roast, 20 minutes. Remove from oven; reduce oven temperature to 325.
2. Meanwhile, put the bacon, onion and garlic in a large ovenproof skillet or Dutch oven. (The pan should be large enough to hold the chicken legs in one layer.) Add 2 three-finger pinches of salt and enough water just to cover ingredients. Cook over high heat until the water has cooked off, 5 minutes. Reduce the heat to medium-low; cook, stirring, until the onion has begun to caramelize, 5 minutes. Sprinkle with the flour; stir.
3. Nestle the chicken, skin-side-down, into the onion mixture in one layer. Tuck the carrot, shallots and bay leaves into the pan; add mushrooms. (The mushrooms can rest on top if there isn't enough room in the pan; they will cook down.) Add the wine and honey; season with pepper to taste. Add enough water to reach three-fourths the way up the chicken. Heat to a simmer over high heat; slide the pan, uncovered, into the oven.
4. Cook 20 minutes; turn chicken pieces skin-side up. Stir ingredients to make sure they cook evenly. Taste the sauce; add salt if needed. Return to oven; cook until chicken is tender, about 20 minutes. Remove pan from oven; just the skin side of the chicken should be above the liquid. Broil the chicken until the skin is crisp, 3-4 minutes. Remove and discard carrot and bay leaves. Serve chicken in shallow bowls garnished with parsley and lemon zest.
meng@tribune.com
