Coq Au Vin

INGREDIENTS

1 whole chicken, cut up
1 or more cups chick stock (homemade preferred)
2 slices pancetta or thick bacon
1/2 cup flour
2 tbsp butter
kosher salt and freshly cracked pepper
1 bulb fennel, sliced
2 cups mushrooms
2 cloves garlic, chopped
2 cups pearl onions, peeled
2 carrots, cut in 2-inch pieces
1 large potato, cubed
2 1/2 cups Burgundy or pinot noir wine
5 sprigs fresh thyme
Fresh parsley, chopped, for garnish

DIRECTIONS
Heat the olive oil in a large Dutch oven or cast iron pan. Add the pancetta and cook over medium heat until lightly browned. Remove the bacon to a plate.

Lay the pieces of chicken out on paper towels and pat dry. Rub the chicken with salt and pepper. When pancetta is set aside, 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, potatoes, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add mushrooms and cook until lightly browned. De-glaze the pan with the Burgundy. Stir in the chicken stock and add the fresh thyme. Bring to a simmer. Cover and simmer for 30 to 40 minutes, until the chicken is tender.

Combine 1 tbsp of butter and 1/4 cup of flour together and stir into the mixture. If needed, combine remaining butter and flour to thicken coq au vin. Add more wine if more liquid is required. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.

Curry Chicken, Jamaican-Style

Updated picture from another try - no red peppers in this one



INGREDIENTS
2 chicken breasts, cut in strips
1 medium onion, chopped in large pieces
4 small potatoes, cubed
1 red bell pepper, cut in large 1-inch pieces
4 small garlic cloves, finely chopped
2 tbsps fresh lemon juice
1 tsp red curry paste
2 tbsps curry powder
1 tsp ground ginger
2 tbsps olive oil
1 cup chicken broth
1 bunch coriander (cilantro), finely chopped
1 small zucchini, cubed (optional)
1 can coconut milk
1 tsp kosher salt
fresh ground pepper to taste

DIRECTIONS
Place chicken between sheets of waxed paper. Using mallet, pound chicken to even 1/2-inch thickness. Season chicken with salt and pepper and lemon juice. Set aside for 5 minutes. Heat oil in large nonstick skillet over high heat. Add chicken. Sauté until brown and almost cooked through, about 2 minutes per side. Transfer chicken to plate. Reduce heat to medium. Add onion, red pepper and curry paste to skillet. Stir until cooked and translucent. Add garlic, saute 1 minute. Stir in potatoes (and zucchini, if desired). Add broth, bring to a boil until reduced to glaze, and potatoes are cooked through, about 10 minutes. Add curry powder and ginger powder and stir until dissolved, add salt. Return chicken to skillet. Add coconut milk and coriander, and stir until combined. Simmer another 10 minutes or until the sauce thickens.

Serve over steamed rice.

My sister Patricia's Shepherd's Pie

I will never make Shepherd's Pie without this recipe again. It is by far my favorite recipe for this dish. Not surprisingly, it comes from my sister whose mother-in-law is English. I am making this dish tonight!

Shepherd's Pie

INGREDIENTS
1 lbs starchy potatoes, diced
2 tbsps canola oil
1 small onion, finely chopped
1 clove garlic, finely chopped
10 oz. ground lamb or beef
2 tbsps mild curry paste
4 oz hot beef broth
1 tbsp tomato ketchup
1 tbsp soy sauce
2 tbsps corn starch
1/4 cup frozen peas
2 tomatoes, cubed
cheddar cheese (for top)

DIRECTIONS
Preheat oven to medium broil. Cook potatoes and mash. See directions below. Heat oil in large pan. Saute onion, garlic, carrot and beef until well browned. Stir in curry past, beef stock, ketchup, and soy sauce. Bring to a boil. Reduce heat and simmer for 3 to 4 minutes. Mix corn starch with warm water until paste and stir into mixure. Stir in tomatoes and peas. Continue to stir until slightly thickened. Add salt and pepper to taste. Pour mixture into glass pie dish or casserole dish. Spread mashed potatoes on top. Fork a crisscross pattern on potatoes. Place dish in oven uncovered. About 20-30 minutes, until gold and bubbly. Sprinkle cheddar cheese on top about 3 minutes before you are done. Cook until cheese is melted. Serve.













MASHED POTATOES
Boil potatoes in water. Add a piece of onion or garlic in water for extra flavor. Add salt to water. Potatoes will be cooked when you can stick a fork through a piece and it falls apart. Drain potatoes and return to pot. Add 2 tablespoons butter and 1/3 cup of milk. You can substitute cream for milk or sour cream. Mash until smooth. Add salt and pepper to taste. Add parsley if desired.



TIPS
I vary this recipe by using olive oil instead of canola oil, some tomato paste mixed with a little brown sugar (or sweet wine) instead of the ketchup and I add frozen corn or other veggies depending on what I have on hand. Some people use brown gravy mix instead of the beef broth. If you do, use 6 to 8 ounces of brown gravy and eliminate the beef broth and corn starch mixture. You can also use beef consomme instead of gravy. I would add about half of the corn starch when using consomme.