Coq Au Vin
2 tablespoons good olive oil
4 ounces good bacon or pancetta, diced
1 (3-4lb) chicken cuts in 8ths
Kosher salt and freshly ground black pepper
½ lb. carrots cut diagonally in 1 inch pieces
3 stalks celery
1 yellow onion, sliced
1 teaspoon chopped garlic
¼ cup Cognac or good brandy
½ bottle (375ml) good dry red wine such as burgundy or cabernet
1 cup good chicken stock, preferably homemade
10 fresh thyme sprigs
5 sprigs fresh rosemary
2 tablespoons unsalted butter, at room temperature divided
1 ½ tablespoons all-purpose flour
½ lb. small whole onions (tri-color)
½ lb. whole baby potatoes (tri-color)
½ lb. cremini mushrooms, stems removed and thickly sliced
Preheat oven to 250 degrees.
Heat the olive oil in large Dutch oven. Add the bacon and cook over medium heat for 8-10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon. Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
Add the carrots, celery, onions, 2 teaspoons salt and 1 teaspoon pepper to the pan and cook over medium heat for 10-12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the cognac and put the bacon, chicken and any juices that collected on the plate into the pot. Add the wine, chicken stock, rosemary, whole baby onions, whole baby potatoes, thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30-40 minutes, until the chicken is just not pink. Remove from the oven and lace on top of the stove.
Mash 1 tablespoon of butter and flour together and stir into the stew.
Boston Butt Roast with Italian Sausage and Cannellini Beans
1 Boston pork roast/butt
Salt and freshly ground pepper, to taste
¼ cup all-purpose flour
¼ cup olive oil
2 yellow onions cut into ¼ inch dice
2 celery stalks, cut into ¼ inch dice
2 carrots, peeled and cut into ¼ inch dice
4 garlic cloves, minced
1 can San Marsano tomato (12oz)
¼ cup chopped fresh flat-leaf parsley, plus more for garnish
2 tablespoons chopped fresh thyme
3 cup chicken broth
4 links Italian sausage
1 cup dry white wine
4 cup soaked cannellini beans
Preheat oven to 275 degrees.
Cut the pork into 3 ½ inch pieces, season with salt and pepper, and dredge in flour.
In a larger braiser over medium heat, warm the olive oil until just smoking. Add the pork and Italian sausage and brown on all sides, 10-12 minutes total. Transfer to a plate.
Add the onions, celery and carrots to the pan and cook, stirring occasionally, until tender, 8-10 minutes. Add the garlic, tomatoes, the ¼ cup parsley and thyme and cook for 1 minute. Stir in the broth, beans, wine and bring mixture to a boil. Return the shanks to the pan cover and transfer to the oven. Cook, turning the pork occasionally, until the meat is fork-tender and almost falls off the bone, 2 ½-3 hours. Transfer the shanks to a platter and cover loosely with aluminum foil.
Skim the fat off the braising liquid, set the pan over medium-high heat and bring to a boil. Simmer until the liquid is thickened, 15-20 minutes. Stir in the cooked beans, mashing some of them into the sauce. Garnish the shanks with parsley and serve immediately with beans and braising juices.
Braised Curry Lamb Shanks
2 tablespoons olive oil
8 lamb shanks
2 onions, halved, thinly sliced
2 garlic cloves, crushed
4 stalks lemongrass
2 teaspoons grated fresh ginger
6 kafir lime leaves
½ teaspoon ground cardamom
1/3 cup korma curry pasted
5 granny smith apples, peeled, cubed
1 ½ cups unsweetened coconut milk
2 cups white wine
2 cups beef stock
1 bunch fresh cilantro leaves (to garnish)
Preheat oven to 275 degrees.
Heat 1 tablespoon of oil in a large sauce pan, with a cover, for later. Brown the lamb, remove from pan. Add all the vegetables, sauté for 3 minutes, then return meat to pan, adding all the liquid and curry, bring to a boil, cover, place in oven for 3 hours. Remove from oven, adjust seasoning, finish with fresh cilantro and serve with favorite sides.