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The Grill and Bar Forum We're not banging tin all the time. Share your favorite recipes with others.


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Old 01-10-2011, 06:22 PM
DMNyankee DMNyankee is offline
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Join Date: Jan 2008
Location: Clayton,NC
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Default I love to cook as much as I love to eat. Try this.

I just made my coq au vin which means cooked in wine. It's basically chicken stew but it rocks.
4 chicken breasts on the bone w/ skin
1 lb baby carrots
2 med. onions cut bite sized
4 med. white potatoes cut bite sized
6 celery stalks cut bite sized
2 cups wine (any kind but I split 1 C red and 1 C white)
1 14oz can whole peeled tomatoes
SPG* ,sage, and bay leaf

Pull off the skin and excess fat from the chicken and render down in a big pot on medium heat. I have a porcelain enameled cast iron one that works great for this.
Toss the skin out once you're done.
Caramelize the onion in the chicken fat
Cut the whole toms in quarters (save the liquid from the can)
Add the veggies to the pot
Season and add wine and tomato liquid
Stir it up and nestle the chicken into the pot
Add enough water to cover the food and put on lid
Simmer on med/low for 2 hours minimum (more is fine too)
Pull out the breasts and shred the meat off the bones with a pair of forks and return meat to pot
Serve with some Parmesan cheese on top and some nice crusty bread on the side

*SPG is salt, pepper, and garlic that I make at home. Put equal parts kosher salt, black peppercorns, and dehydrated minced garlic into a coffee grinder ( I have one just for making dry rubs) and keep it in one of your empty spice jars. It's awesome on steaks and a great base to build any rub from. Add cumin, dried chiles, and brown sugar for a BBQ rub, sage and bay for poultry, etc.
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