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COQ AU VIN Ingredients:


• 6 bone-in, skin-on chicken thighs • 1 pinch kosher salt and freshly ground black pepper to taste • 8 ounces bacon, sliced crosswise into 1/2-inch pieces • 10 large button mushrooms • 1/2 large yellow onion, diced • 8 ounce bag baby carrots • 2 shallots, sliced • 2 teaspoons all-purpose flour • 2 teaspoons butter • 1 1/2 cups red wine • 6 sprigs fresh thyme • 1 cup chicken broth


Directions: Preheat oven to 375 degrees


Season chicken thighs all over with salt and black


pepper. Place bacon in a large cast iron skillet and cook over medium-high heat, turning occasionally, until evenly browned. Transfer bacon with a slotted spoon to a paper- towel lined plate, leaving drippings in the skillet. Increase heat to high and place chicken, skin-side down, into the skillet. Cook in hot skillet until browned, 2 to 4 minutes per side. Transfer chicken to a plate. Drain and discard all but 1 tablespoon drippings from the skillet.


STUFFED BUTTON MUSHROOMS


Ingredients: • 12 white button mushrooms, stems removed • 1 tablespoon olive oil • 3 tablespoons butter • 1/2 onion, finely chopped • 1 clove garlic, finely chopped • 2 slices of bacon, cooked, drained and crumbled • 2 tablespoon chopped fresh parsley • 1 1/2 cups plain bread crumbs • Dash of cayenne pepper • salt and pepper, to taste


Directions:


Preheat oven to 375 degrees. Wipe mushroom caps clean with a damp cloth. In a large skillet heat oil and 1 tablespoon butter over medium high heat. Add onions and cook for 1 minute. Stir in chopped mushroom stems and cook until soft, about 2 minutes. Stir in the garlic, bacon and fresh parsley. Toss to coat and cook for another minute. Remove from heat


46


and add breadcrumbs a half cup at a time. Add just enough bread crumbs so that mixture remains moist. Season mixture with cayenne, salt and pepper. When mixture is cool enough to handle stuff the caps. Place the stuffed caps in a baking dish and drizzle with 2 tablespoons of melted butter. Bake for 12-15 minutes or until heated through. Serve immediately.


March/April 2017


Lower heat to medium-high. Saute mushrooms, onion, and shallots with a pinch of salt in the hot skillet until golden and car- amelized. Stir flour and butter into vegetable mixture until com- pletely incorporated. Pour red wine into the skillet and bring to a boil while scraping browned bits of food off the bottom of the pan with a wooden spoon. Stir bacon and thyme into red wine mixture. Simmer until wine is about 1/3 reduced. Pour chicken broth into wine mixture and set chicken thighs into skillet; bring wine and stock to a simmer. Cook chicken in the preheated oven for 30 minutes. Spoon pan juices over the chicken and continue cooking until no longer pink at the bone and the juices run clear, about 30 minutes more. Transfer chicken to a platter. Place skillet over high heat and reduce pan juices, skimming


fat off the top as necessary, until sauce thickens slightly. Season with salt and pepper. Remove and discard thyme. To finish, pour the sauce over chicken thighs and serve immediately.


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