This tiny jewel box restaurant with white table cloths, dark walls and rust colored banquettes, is the perfect venue for a romantic occasion, or the perfect drop in spot for when you need a little love. The casually rich and warm atmosphere is comforting and the food only glorifies that feeling. A charming wine list and luscious cocktails just add to the ambiance.
Chef Mark’s Coq au Vin had an Alsatian influence with its melting purple cabbage resting on top of the glorious chicken simmered in red wine, and that chicken, resting on bacon mashers. I really loved this, but when I spoke with a girlfriend of mine, she waxed eloquently of her mother’s Coq Au Vin. I know how it is when you have those fond food memories, so when she casually mentioned that she had her mom’s recipe, I said send it on over. It came via text within a few minutes. God, I wish I was that organized!
It’s funny when we think about the foods that inspire us. It is funny about what we remember of foods from our childhood. Chef Mark reminisces about about seafood from Cape Cod. Digging for steamer clams, fishing for striped bass, and of course, fresh lobster. I grew up on the Kankakee River. We dug for crawdads. We never ate them. We counted them. My grandfather was a butcher. We ate beef. My mom might not have cooked us many of Julia’s recipes, but I do remember seeing her with that book. Julia inspired many of us.Chef Mark was one of them, my mother another, and Laura’s mother another. And the list can keep on going…
Laura’s Mother’s Coq Au Vin with Minor Adaptations from Julia Child!
Time To Make: About 60 minutes
Serves About 8
8 chicken thighs-bone in and skin on
4 chicken breasts-bone in and skin on-cut into 3 pieces
3 T bacon fat or butter
2 c frozen pearl onions
1 lb fresh crimini mushrooms and I threw in a few ounces of morels
3/4 c minced green onions
3 garlic cloves, chopped
3 T cognac
3 T butter
3 T flour
2 c beef stock
1 c good dry red wine (this gives a lot of flavor so make sure you like it!)
Salt, pepper, thyme parsley
Melt bacon fat or butter in a large skillet or Dutch oven over medium high heat. Feel free to use bacon and reserve it for a garnish. Brown chicken that has been seasoned with salt and pepper in the Dutch oven. You will have to do this in separate batches. Remove from pan. Now add the onions and brown those. Remove onions and add mushrooms and saute until tender. Remove mushrooms and set aside. Add green onions and garlic and saute until tender. Deglaze your pan with the cognac and cook while scraping up all the brown bits from the bottom of the pan. Add butter and stir in flour and cook a few minutes while stirring to take away the raw flour taste. Slowly stir in the stock and the red wine. Stir over medium heat until thickened. Add back chicken and season with thyme, salt, pepper and parsley-reserving some for garnish. Bring to a simmer and simmer slowly for about 1/2 hour or until the chicken is tender and the juices run clear. Add back mushrooms and onions and simmer covered another hour until the chicken is falling off the bone. At this poin,t this is ready to be served or kept in the refrigerator, until reheating for dinner. I love the extra flavor it gets from being chilled. If you chill it, make sure to remove the congealed fat from the surface. Before reheating remove from refrigerator and bring to room temperature.This can be reheated in a preheated 325 degree oven for about an hour.
I serve this with mashed potatoes, though boiled potatoes or noodles will work also.
More to Try:
Roasted Carrot Dip with Hazelnut and Raisin Topping
Mussels in White Wine with Home Made French Fries
Onion and Chicken Fat Baked Rice with Boneless Rib Roast
Quick Chocolate Cake
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