Coq Au Vin (Chicken in Wine)

“This recipe is SO good. Bridget brought it to our French-themed Shacklett Lab holiday party. It’s best with chicken legs and thighs, and any old red wine will do, even the cheap stuff. Don’t worry that this makes a lot of food; you’ll be surprised how fast it goes. Besides, it freezes well.” – April Ferre

Coq Au Vin (Chicken In Red Wine)

Course: Main Courses – Poultry
Cuisine: French

Ingredients

  • 3 Tablespoons Olive Oil
  • 8 Ounces Bacon Or Salt Pork
  • 6 Pounds Chicken
  • 1 Pound Carrots
  • 2 Medium Onions
  • 1 Pound Red Potatoes
  • 8 Large Cloves Garlic
  • 2 Tablespoons Butter
  • 2 Pounds White Mushrooms
  • 2 Tablespoons Cornstarch
  • 2 Cups Chicken Broth
  • 2 Cups Red Wine
  • 1/4 Cup Cognac or Brandy
  • 2 Tablespoons Tomato Paste
  • 1 Tablespoon Red Currant Jelly
  • 1 Tablespoon Brown Sugar
  • 1 Tablespoon Fresh Thyme
  • 2 Bay Leaves
  • 1/2 Teaspoon Ground Black Pepper
  • 6 Tablespoons Parsley

Instructions

  • Preheat oven to 375 degrees. Heat olive oil in Dutch oven, add salt pork (diced) and cook until fat is rendered and pork is crispy, about 10 minutes. Remove to paper towel. Brown chicken (skin on, legs and thighs preferred) in pork fat, approximately 4 minutes a side. Remove to two 9×13 inch pans and set aside.
  • Add carrots (sliced), onions (coarsely chopped), and potatoes (diced) and cook over medium low heat until just browned, about 10 minutes. Stir in garlic (finely chopped) and cook 5 minutes longer. Add butter and mushrooms (quartered) and cook another 5 minutes.
  • Sprinkle the vegetables with cornstarch and cook over medium heat 1 minute. Add chicken broth, red wine (full-bodied, such as Burgundy) and Cognac. Bring to a boil and cook, stirring occasionally, until sauce thickens slightly, about 5 minutes. Add more cornstarch prepared with water, as needed. Stir in tomato paste, jelly, brown sugar, thyme, bay leaves, and pepper. Fold in salt pork.
  • Pour vegetables over chicken, making sure 1 bay leaf ends up in each pan. Bake covered for 30 minutes. Remove cover, and stir briefly. Return to oven and bake uncovered 30 minutes more. Remove bay leaves and fold in parsley (chopped) and serve hot over rice (preferred) or egg noodles. Serves 6 to 8.

2009 Recipe – Bridget McLaughlin – From All Around the World Cookbook by Sheila Lukins, 1994

Brouet De Coquilles St. Jacques

“I found this recipe among my Mom’s recipe clippings to try. I love scallops, and when I saw the large sea scallops go on sale for half their usual price, I decided it was time to try this. I have learned that ‘brouet’ is an old term for soup. This hearty recipe though could maybe be better described as a chowder. I would also be good as a mixed seafood chowder with some shrimp, mussels, clams, and calamari.” – April Ferre

“One of the highlights of our visit last summer to the Stratford, Ontario, Shakespeare Festival was The Church Restaurant’s superb coquilles, served in a delicate cream base with fresh vegetables. We were certainly surprised when the waiter informed us that this rich-tasting dish was actually ‘cuisine minceur’. Do you think that you could persuade the chef to part with this wonderful recipe? (From a magazine clipping.)

Brouet De Coquilles St. Jacques

Course: Main Courses – Fish & Seafood
Cuisine: French

Ingredients

  • 1/4 Cup Butter
  • 3 Carrots Sliced
  • 1 Small Celery Heart Sliced
  • 2 Shallots Chopped
  • 1 European Cucumber Cubed
  • 24 Small Mushrooms Sliced
  • 3/4 Cup White Wine
  • 2 Pounds Scallops Thoroughly Washed
  • 2 Cups Creme Fraiche See Below
  • Salt And Pepper To Taste
  • Coarsely Chopped Fresh Parsley For Garnish

Instructions

  • Creme Fraiche: 2 Cups Whipping Cream and 1 Tablespoon Buttermilk. Mix together in covered jar and shake 2 minutes. Let stand at room temperature 8 hours, or until thick. Place in refrigerator.
  • Melt 2 Tablespoons Butter in a 1-quart saucepan over medium heat and sauté carrots 5 minutes. Reduce heat, add celery and cook 5 minutes.
  • Add cucumber and mushrooms, cover and cook an additional 5 minutes. Add more butter as necessary during cooking.
  • Meanwhile, In separate pan, reduce wine by one-half.
  • In a large skillet, melt remaining 2 Tablespoons Butter over medium heat and sauté scallops 30 seconds or until opaque; do not allow to brown.
  • Deglaze vegetable pan with reduced wine. Add vegetables with their pan juices and Creme Fraiche. Cook 3 minutes and season to taste with salt and pepper.
  • Scallops should not be overcooked. Remove scallops and vegetables from pan and reduce sauce to desired thickness over medium-high heat.
  • If more sauce is desired, add a bit more heavy cream and butter an continue to reduce. Return scallops and vegetables to sauce and serve. Garnish with chervil and/or parsley.

2011 Modified Recipe – April Ferre

Quiche Lorraine

“Jean-Jacques, my Ph.D. mentor’s husband, is an excellent (and authentic) French cook. He made this one time when we were over at their house for a lab party.” – April Ferre

Quiche Lorraine

Course: Main Courses – Eggs & Cheese
Cuisine: French

Ingredients

  • 1 10- Inch Tart Shell Baked
  • 4 Ounces Bacon Diced And Browned
  • 2 Ounces Gruyere Cheese Thinly Sliced Or Grated
  • 2 Eggs
  • 2 Egg Yolks
  • 1 Cup Milk
  • 1/2 Cup Heavy Cream
  • Pepper To Taste
  • Nutmeg To Taste
  • Pinch Salt

Instructions

  • Spread bacon and cheese in bottom of tart shell.
  • Combine Eggs, egg yolks, milk, cream and seasonings. Whisk until smooth and slightly foamy. Pour over bacon and cheese.
  • Bake at 375 degrees until filling is browned and just set, about 25-30 minutes. When done, a knife inserted in the center of the tart should come out clean. Makes 4 to 6 servings.

2006 Recipe – Barbara Shacklett & Jean-Jacques Lambert