Coq au Vin (The Pioneer Woman…again)

August 10, 2011 at 10:37 pm (Chicken, Entrees, Oven bakes & Casseroles, Soups/Stews)

This was my first time attempting something ambitious sounding like Coq au Vin.  Something about it sounded delightful, and I had been searching for recipes involving whole chicken.  Although, by the time I actually made this recipe, I used chicken leg quarters instead.  Turned out great though!  I used cooking wine, and was happy with the taste.  (Going against my adopted rule of “cook only with what you would drink”.)  The resulting taste was super rich and deep.  Perfect for a fall or winter evening, casual and fancy all at the same time.  And not a bank-breaker.  I probably made the first batch for $8 between sale prices and coupons.  Probably could’ve been cheaper if I’d been patient enough to wait for all the ingredients to go on sale.

Recipe: Coq au Vin

Prep Time: 25 Minutes | Cook Time: 1 Hour | Difficulty: Intermediate | Servings: 6


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Ingredients

  • 4 slices Bacon, Cut Into Small Pieces
  • 1 whole Fryer Chicken
  • 1/2 whole Medium Onion, Diced
  • 1/2 cup Carrots, Washed, Peeled, And Roughly Chopped
  • 5 cloves Garlic, Minced
  • 2 Tablespoons Butter
  • 1 pound White Mushrooms, Sliced
  • 2 cups Burgundy Wine
  • 1 pound Pasta (egg Noodles Or Fettucini)
  • 2 Tablespoons Butter
  • Parsley, Fresh, Minced
  • Salt And Pepper, to taste

Preparation Instructions

Saute bacon pieces in a large skillet over medium low heat until fat is rendered. Remove bacon from the skillet and set aside. Increase heat to medium.

Salt fat site of chicken pieces, then place chicken, fat side down, in skillet and cook in bacon grease until both sides are nice and golden brown. Remove from pan and set aside in a 2-quart baking dish, skin side up.

Saute onions, carrots and garlic in bacon grease until onions are translucent, about 3 minutes. Remove from grease with slotted spoon and set aside.

In a separate skillet, saute mushrooms in 2 tablespoons butter until golden, about 3 minutes. Set aside.

Layer half of the bacon pieces, carrot/onion mixture, and mushrooms in pan with chicken.

Drain grease from the large skillet, then place over medium heat. Pour in 2 cups Burgundy wine, using a wire whisk to scrape loose all the burned/brown bits. Lightly salt liquid and allow to cook for 3 minutes. Pour over chicken and vegetables. Cover and bake in a 350 degree oven for 1 hour 15 minutes to 1 1/2 hours.

Cook pasta until al dente. Drain and toss with 2 tablespoons butter.

Serve chicken in a pasta bowl with noodles, sprinkling minced parsley over the top. Spoon juice from baking dish over the top of everything.

Posted by Ree on August 10 2009

 

 

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Speedy Baked Beans

October 13, 2010 at 11:44 am (Oven bakes & Casseroles, Sides)

Another one from my momma.

Ingredients:

  • 6 slices bacon, diced
  • 2 medium onions, minced (about 1 cup)
  • 3 cans (1 lb, 3 oz each) baked beans with pork.  (I usually opt for Van Camps pork and beans)
  • 1/3 cup chili sauce
  • 1 1/2 teaspoons prepared mustard

Directions

In large skillet, cook and stir bacon and onion until bacon is crisp.  Stir in remaining ingredients.  Finish cooking by choosing one of the two following methods:

  1. Simmer uncovered for 15-20 minutes, stirring occassionally until liquid is absorbed.
  2. Pour into an ungreased 2 qt. casserole dish; bake uncovered in 350 degree oven for 45 minutes.

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Five Ingredient Lasagna

September 26, 2006 at 10:44 pm (Beef, Entrees, Oven bakes & Casseroles)

Serves 6

-8 oz. ground beef (or ground turkey)
-1 jar spaghetti sauce (usually Ragu)
-6 lasagna noodles, UNcooked
-8 oz. cottage cheese
-2 cups mozzerella cheese


Preheat oven to 350 degrees.

In an 11″ x 7″ lasagna dish, spread a thin layer of sauce. Place two noodles on top of sauce, then layer ground beef, cottage cheese, mozzerella cheese, and sauce. Repeat layers, until ingredients are used up. (I usually reverse the sauce and mozzerella cheese on the last layer).

Cover with aluminum foil and bake for 1 hour or until done. Works really well as leftovers (even if it’s a little runny on the first night).

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Lisa Eichelberger’s Chicken Casserole

September 26, 2006 at 10:40 pm (Chicken, Entrees, Oven bakes & Casseroles)

6 Generous Servings

-Approx 1 pound deboned, cooked and diced chicken
-16 oz. package mixed veggies, frozen
-1 can cream of chicken soup (mixed with 3 tablespoons mayonnaise)
-8 oz. sliced cheese (monterey jack or chedder)
-10-12 crackers (Keebler’s Club or Ritz), crushed
-3-4 tablespoons margarine, melted


Preheat oven to 350 degrees.

Spread frozen veggies in bottom of an 8″ square or round casserole dish. Layer chicken (season with salt and pepper if desired) on top of veggies. Layer soup mixture on top of chicken. Layer cheese slices on top of soup mixture. Mix crushed crackers with the melted margarine and spread on top of cheese. Bake for 40 minutes.

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Eggplant Parmesan – AWESOME!

September 26, 2006 at 10:33 pm (Entrees, Italian, Oven bakes & Casseroles, Vegetables)

Serves 8?

-1 large unpeeled eggplant, cut into one-quarter inch slices
-2 eggs, slightly beaten
-1 cup bread crumbs
-1/2 cup vegetable or olive oil
-2 fifteen-ounce cans tomato sauce
-1 teaspoon salt
-2 tsp oregano
-1/2 c. chopped (fresh) parsley
-1 ten ounce package mozzerella cheese slices (shredded works well too)
-1 cup grated parmesan cheese


Preheat oven to 350 degrees.

Dip eggplant in egg and then in bread crumbs. Fry slices in oil for three minutes on each side; drain well. In a saucepan, combine tomato sauce, salt, oregano, and parsley; bring to a boil and remove from heat. Place half of the eggplant slices in a greased two-quart casserole. Cover with half of the tomato sauce and half of mozzerella cheese. Repeat layers. Top with the parmesan cheese. Bake 45 minutes.

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