Category Archives: Chicken

Coq au Vin Blanc

Coq au Vin Blanc | @tasteLUVnourish | #coqauvin #chicken #whitewine #stew #comfortfood

If you asked me to name a dish I’d eat over and over again…it would be this one. Not only for the reasons you may assume. This incredibly warming meal is like a delicious hug in bowl and when the weather turns cool, it makes the entire house smell like home. But, what I also look forward to, is the process of cooking this meal. Each step gives such satisfaction, from the browning bits of fragrant pancetta to the golden crisp skin of the chicken and the fruity aroma of the wine.

Coq au vin is a very homey traditional braised chicken, usually made with red wine. I do love that recipe, but to be honest, I love this one more. The white wine is less overpowering and doesn’t affect the color of the chicken. I also use pancetta instead of bacon. Bacon in the US is very smokey and I do love that, but not in coq au vin. I think the smokiness takes over. I love the way pancetta lends great flavor, but stays in the background.

This, to me, is a wonderful weekend meal, when you have time to enjoy putting it together. It also makes a nice meal for entertaining. I tend to make this our Sunday dinner an awful lot. Leftovers warm up perfectly for another night during the week.

Coq au Vin Blanc | @tasteLUVnourish | #coqauvin #chicken #whitewine #stew #comfortfood

Coq au Vin Blanc

4 ounces pancetta, finely diced
2 tablespoons olive oil
1 whole chicken (about 4 to 5 pounds), cut into pieces
kosher salt
freshly ground black pepper
16 ounces white button mushrooms (or your favorite variety), sliced
1 large shallot, finely diced
10 ounces pearl onions, peeled (see Notes)
1 stalk celery, sliced
2 medium carrots, sliced
3 cloves garlic, minced
2 tablespoons all purpose flour
1 bottle dry white wine
1/2 cup chicken or vegetable broth
5 to 6 sprigs fresh thyme
1 bay leaf
5 to 6 sprigs fresh parsley

In a large Dutch oven over medium high heat, cook the pancetta bits until golden and a bit crisp. Remove them, using a slotted spoon and set them aside on a small dish.

Add a bit of olive oil to the pot. Salt and pepper the chicken pieces and brown them on both sides, about 3 to 4 minutes per side, in small batches. Put the pieces aside in a large dish as you work.

Preheat your oven to 350 degrees.

Add the mushrooms to the pot, continuing on medium high heat. If you need to, add just a smidgen of oil. Brown the mushrooms until they are a deep golden brown. This will give your dish great flavor. They will release some water during the process, but keep them going and do not add any salt at this stage. They’ll begin to dry up and get brown and delicious. Once they are, add the shallot, pearl onions, celery and carrot. Continue cooking until the shallots soften. Add the garlic and cook for just a minute. Add the flour and stir to coat all of the vegetables.

Pour in the bottle of wine. Bring the wine to a light simmer and add the chicken broth, thyme sprigs, bay leaf and about 4 sprigs of the parsley along with the pancetta and chicken.

Cover the pot and place it in the oven for 1 1/2 to 1 hour and 45 minutes or until the chicken is tender.

Sprinkle the remaining leaves of parsley over the top and serve with mashed or smashed potatoes.

Serves 8

Notes:

  • You can save some money by buying a whole chicken and cutting it up yourself. I like to do that, but in a pinch, you can certainly find one already cut.
  • Fresh pearl onions are a bit time consuming to peel yourself, so feel free to use the frozen ones. Just give them a thaw in a sieve before using. A trick to peeling the fresh onions yourself, is to drop them into a pot of boiling water for just about thirty seconds. Lift them out with a slotted spoon and the peels will pop off much easier.
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    Coq au Vin Blanc | @tasteLUVnourish | #coqauvin #chicken #whitewine #stew #comfortfood


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    Phyllo Chicken Pot Pie

    Phyllo Chicken Pot Pie - save a ton of calories and fat by using phyllo and this simple recipe! TL&N

    Being committed to a healthy diet doesn’t mean you’re immune to drooling a bit every time you see an indulgent shot of comfort food. I basically stare at food…All. Day. Long. It’s not always easy being the “healthy” food blogger. I’ve learned to handle it by taking some of those dishes and lightening things up the best I can. Sometimes, it doesn’t go as well as I imagine it will…but others…hmmm. This definitely falls into the others catagory.

    This filling is full of chicken and the traditional vegetables you’d find in chicken pot pie, like onions, celery, carrots and peas. I’ve also added some mushroom to this. I think those deeply browned mushrooms add so much flavor to this dish and honestly…if you wanted make this vegetarian, just double the mushrooms and omit the chicken entirely! It would be delicious!

    The phyllo top is where you save the biggest bundle of calories and fat. I actually prefer it to a regular pie crust. It’s light and airy, but still gives you a great buttery crunch on top! I’ve made this many times before and I have to say…I wasn’t thrilled with how these turned out. I think I was so wrapped up in wanting to make these look perfect for the blog that they ended up kind of stiff looking. So…my tip to you…don’t layer your phyllo sheets perfectly. Allow for the wrinkles, even create some intentionally. Doing that leaves you with the most beautifully flakey top.

    Phyllo Chicken Pot Pie - save a ton of calories and fat by using phyllo and this simple recipe! TL&N

    Phyllo Chicken Pot Pie

    2 lbs. pre-cooked chicken, cut into bite sized pieces (see Notes)
    2 T. butter
    1 T. olive oil
    10 oz. white button mushrooms, sliced
    1 medium onion, diced
    2 stalks celery, diced
    3 medium carrots, sliced
    1/4 C. all purpose flour
    2 C. chicken or vegetable broth
    1/2 C. frozen peas
    salt and pepper
    1/2 box phyllo sheets
    2 T. olive oil
    salt

    In a large skillet over medium high heat, add the butter, olive oil and mushrooms. Sauté the mushrooms until they become a nice deep golden brown. This will take a few minutes. Do not add any salt at this point or they’ll get soggy and won’t get brown. Next, add the onion, celery and carrots. Continue to cook until the onions and celery have softened. Add the flour and stir to coat all of the vegetables. Cook for a few minutes. Stream the broth into the skillet while whisking. Bring to a boil and reduce the heat to simmer until thickened. Add the frozen peas and salt and pepper to taste. Remove the pan from the heat, add the chicken and set aside.

    Preheat your oven to 375 degrees.

    Combine the 2 T. of olive oil with just a pinch of salt in a small bowl.

    Open up the package of phyllo. You’ll only be using about 5 to 7 sheets for one large casserole or possibly more to accommodate smaller dishes. You can cover the phyllo with a piece of waxed paper, but you’ll be working so fast…you probably won’t need it. Get one sheet and lay it flat on a board. Brush the sheet with a bit of the olive oil mixture. Layer on the next sheet repeating the same process until you’ve got a stack of 5 to 7 sheets.

    Ladle the filling into one large casserole or individual oven safe dishes. For one large casserole, carefully move the stack of phyllo and top the casserole off. For individual servings, cut the phyllo to fit your dish and top it off. You may have to create another stack of phyllo sheets. When done, be sure to carefully roll up the remaining phyllo and wrap them in plastic wrap and a zipper bag. They can be refrozen for later.

    Place the casserole or individual dishes (placed on a cookie sheet) into the oven and bake for about 20 minutes or until the phyllo gets crisp and golden.

    Serves 4

     

    Phyllo Chicken Pot Pie - save a ton of calories and fat by using phyllo and this simple recipe! TL&N