New Dutch Oven! I broke down and brought the most expensive pot I have ever purchased... a Batali 4quart white enamel'd Dutch oven goodness from Crate and Barrel... after a wonderful dinner with our friends Sam and Kate this weekend .. in which she made the most amazing Lamb stew I just couldn't resist anymore.. I simply had to have one, and now since I've had the taste for one, I am thinking the grill pan with press looks pretty amazing as well.
What did I make you ask? Oh just something that goes perfectly with Saint Vernon French white wine from Macon Valley, Chicken Stew in White wine. Ok, so the name it lacks the grandeur of the wonder that was dinner melting in our mouths tonight.... and since I didn't get home till nearly 4 from purchasing the dutch oven... the five hour cook time, didn't seem like it was going to work.... what to do??? Veal!
So the difference in the recipe below substituted chicken for veal... the other not so white meat, which cooks pretty white and instead of coating the veal in flour before adding it to be browned.... I added 2 tablespoons of flour to the wine/oil mixture in the skillet to make a rue ( see this blog for more info if you have no idea what the hell a rue is) whisked and then added it to the dutch oven madness and left it to cook for about two and half hours..... what'd we end up with??
Yummmmm..... Enjoy, Bon Appetit!
Chicken Stew in White Wine
This variation on the classic French stew coq au vin uses white wine instead of the traditional red and also includes potatoes, so it makes a great one-pot meal. After 5 hours in a slow cooker, the chicken turns out exceptionally tender and juicy.
Ingredients:
- 1/3 cup all-purpose flour
- Salt and freshly ground pepper, to taste
- 1 chicken, 3 to 4 lb., cut into 8 serving pieces
- 3 Tbs. extra-virgin olive oil
- 3 bacon slices, chopped
- 1 yellow onion, thinly sliced
- 8 oz. white button mushrooms, quartered
- 1 lb. red-skinned potatoes, cut into 1/2-inch
pieces - 3 garlic cloves, crushed
- 4 fresh flat-leaf parsley sprigs
- 3 fresh thyme sprigs
- 1 bay leaf
- 1 1/2 cups chicken stock
- 1 1/2 cups white wine
Directions:
In a large bowl, combine the flour, salt and pepper. Add the chicken and toss to coat evenly.
In a large sauté pan over medium-high heat, warm half of the olive oil until just smoking. Add half of the chicken and brown on all sides, 3 to 4 minutes total. Transfer to a slow cooker. Repeat with the remaining oil and chicken. Add the bacon, onion, mushrooms, potatoes, garlic, parsley, thyme, bay leaf and stock to the slow cooker and stir to combine.
Remove the sauté pan from the heat, pour the wine into the pan and return to medium-high heat. Bring to a simmer, stirring to scrape up any browned bits from the pan bottom. Add the wine to the slow cooker, cover and cook on high for 5 hours according to the manufacturer?s instructions. Remove the bay leaf before serving. Spoon the stew into bowls and serve immediately.
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