As the More is More Mom, I’m all about … more good-for-the-soul chicken dinners! It’s no big secret. I’m the first to admit it. I am in love with my propane-fueled Weber grill. We grill almost every night; whether there is sun, rain, snow, or sleet. Just like the postman delivers the mail. Conveniently, we have our grill positioned right outside our patio door. I’m able to slide it around, with the flick of a wrist, so I never actually have to go outside. Fire hazard, shmire hazard! It’s perfect!
Some nights, however, we crave that good, roasted-in-the-oven, stick-to-your-ribs kind of dinner. My Nick liked it so much he ate every last one of the carrots right out of the roasting pan (what chocoholic, junk-food loving teenager does that?)! Your family is going to love it too ….
Easier Than It Sounds Coq Au Vin
3–4 pounds of chicken pieces with the skin (I used thighs and drumsticks and they were outstanding)
1 tablespoon thyme
1 teaspoon course sea salt
1 teaspoon cracked black pepper
4 tablespoons butter, two for the chicken and the other two for the veggies
1 tablespoon oil
1/4 cup shallot, finely chopped
Four leeks, finely chopped, white and light green parts only
1 pound of carrots, peeled and cut into 2–3” pieces, slicing the thickest pieces in half or quarters. This should produce approximately twenty-four slices of carrots, a nice number for four people.
1 cup of white wine
3 pounds of small, red potatoes, peeled and left whole
1 tablespoon chopped parsley
3/4 cup heavy whipping cream
2 tablespoons all purpose flour
Preheat the oven to 350°F. Arrange chicken on a board or platter and pat dry. Sprinkle chicken with thyme, salt, and pepper.
In a large pot, or oven-proof skillet, which I happened to use, heat 2 tablespoons butter and 1 tablespoon oil.
Brown the chicken over medium-high heat, in two batches if necessary, for about ten minutes per batch.
Remove from the pan and place on a platter, to collect any juices. To the pan or skillet juices, add 2 tablespoons butter, leeks, and shallots. Sauté over medium-low heat, covered for about eight minutes, stirring occasionally. Add wine, chicken, and carrots. Bring to a boil, until the liquid is reduced by nearly half, for approximately five minutes. Cover the pot, and place in the oven, braising for twenty to twenty-five minutes.
While the wine, chicken, and carrots are boiling, place the potatoes in a large pan covered with cold water. Bring to a boil, reducing the heat to a simmer until fork tender, approximately twenty to twenty-five minutes. Strain, place back in the pot, and sprinkle with parsley. Set aside
In the meantime, remove the pan with the chicken from the oven. Place the chicken on a platter. Leave the carrots in the pan to cook a little longer. Add heavy cream and reduce to a simmer. Cover and cook for approximately five to seven minutes. Remove the carrots. Add flour and stir until thick.
Place a helping of chicken, carrots, and potatoes on a plate and smother in sauce.
Prepare to be warm, happy, and comforted!
More meals as a family, more vegetables for your growing teenager, more good-for-the-soul comfort food …
For step-by-step photographs, please visit me at my website: Moreismoremom.com