“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
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
“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.)