Posts Tagged ‘potatoes’

Chicken in Wine

March 19, 2010

I’ve been really bad at keeping my blog up to date and I’m out of excuses. I’m not even going to try and give you one.  The good news is that I haven’t stopped cooking. I’ve actually made some great meals that I’m really proud of and promise to get them all up here eventually. Pinky swear.

Weekend cooking is probably one of my favourite things to do. Last weekend I was pacing the isles of the grocery store for ideas and inspiration. After what seemed like hours, I left the store with a whole chicken, vegetables and potatoes. I wanted to take a stab at making some sort of “Coque-au-vin” dinner. I’m no Julia Child, so I asked the butcher at Sobeys if he could cut up the chicken into pieces for me (I wanted all of them). He actually flat out said no. Can you believe that?

I’ve seen it done many times before on the Food Network and I guess it was time for me to try it out. It was actually a lot easier than I thought. My cut up pieces of chicken were almost perfect… if I do say so myself. I even used all the leftover bones and pieces to make homemade chicken stock that I used to complete my recipe. Just place all the bones, etc. in a pot, cover with water, add carrots, celery, onion, a few bay leaves, salt and pepper and simmer for a few hours. It really couldn’t be any easier.

My “coque-au-vin” is no traditional version so I’m just calling it chicken in wine sauce. I used white wine, instead of red and didn’t start by frying bacon. Sorry Madame Child. I will try your infamous recipe one of these days!

Chicken in Wine

  • 1 whole chicken, cut into pieces (skin on and bone in)
  • 1 bottle of white wine
  • ½ onion, chopped
  • 2 cups chicken stock
  • 2 tbsp oil
  • 2 tbsp butter, room temperature
  • 2 tbsp flour
  • 1 tbsp ground sage
  • 1 clove garlic, minced
  • Salt and pepper

Start by heating the oil in a dutch oven or deep pot. Sprinkle the chicken with salt and pepper. When the pot is hot, add the chicken pieces, skin side down and cook until golden brown. Flip the pieces and repeat on the second side. Remove all the chicken and set aside.

In the leftover oil sauté the garlic and onions gently on medium heat. Season them with salt and pepper and add the sage. Add the wine and chicken stock. Place the chicken back in and simmer on low for an hour or so. Remove the chicken pieces again and set aside.

In a bowl, mix the butter and flour together to form a paste. Add about a cup or two of the wine sauce to the paste and whisk vigorously. Then pour this mixture into the pot with the remaining sauce and keep whisking. The sauce will thicken instantly. Cook for a few minutes to cook out the flour taste.  Add the chicken back in et voila! It’s ready.

I served this with mashed potatoes (check out my Steak Dinner post for a great recipe) and baked carrots. I drizzled olive oil, honey, balsamic vinegar, salt and pepper over peeled carrots and baked them in a 425 degree oven for about 10-15 minutes. Yum!

Steak Dinner

January 25, 2010

I spend a big part of my day talking with writers, journalists and bloggers and not until today, can I honestly understand what it feels like trying to keep up with every story, every idea and every post. Yikes!

Tonight I made homemade chicken pot pie…with a twist, but I’ll have to add this post to my “to do” file. I promise to get it up soon though, because the recipe turned out really well and I’m excited to share it.

The truth is, I’m not ready to let go of the weekend yet.

This past weekend, we indulged. From homemade pizza to a Friday night steak dinner, we definitely ate very well. After a busy week, I was completely content with hibernating, yogaing and eating food that is a little extra special. Even if it meant eating on our “not so special” couch.

On Friday night I made it to the market just before it closed and decided to pick up a couple Striploin steaks. I typically only make steak in the summer on the bbq, but thought I’d give it a shot on the stove top. I paired the steak with some mashed potatoes and mixed vegetables.

Sadly, my steak ended up more on the medium well side, instead of the medium rare side, but it was still great!

Mashed Potatoes:

  • 2-3 Yukon Gold potatoes
  • 2 tbsp light cream cheese
  • 2 tbsp milk
  • 2 tbsp green onion, chopped
  • 1 tbsp butter
  • salt and pepper to taste

Peel and cube the potatoes. Place them in a pot with cold water and a pinch of salt and boil them until fork tender. Melt the butter and cream cheese and mix the two together with the milk. Mash the potatoes using a potato masher and add the melted butter, cream cheese and milk. Keep mashing until smooth, but be careful not to over mash because you don’t want the potatoes to get too starchy. Add the salt and pepper to taste. Stir in the green onion right before serving.

Mixed Vegetables

  • chopped vegetables of your choice (I used peppers and mushrooms)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1/2 tsp chopped garlic
  • 1/2 tsp chopped ginger
  • Salt and pepper, to taste

In a sauté pan heat the oil on medium high and add the garlic and ginger. Add the vegetables, balsamic vinegar, salt and pepper and sauté until tender.

Steak

In a large sauté pan, heat a bit of oil on high. Add the steak and brown for about 3 minutes on each side (depending on how you like your steak). A few minutes before serving add some bbq sauce of your choice (optional) to the hot pan and glaze the steak by flipping it over a few times in the sauce.

Who needs The Keg?