But then I see how much that yellow box actually costs, add in the cost of the trip to get to where I want to go and figure in the extra spending money that I need too. ‘Aaw forget it’, is what I end up thinking. Yes, I can be such a cheap ass at times.
Often when people think about traveling to another country, they consider the food that they want to eat and then the attractions/historical sites. I think it’s because when you try something new, it makes you feel closer to the surroundings, the people making the food for you want to please you and quite frankly it’s just like the old saying ‘food brings people together’.
When I want to try a dish from another region, I read up on it, study it, determine the amount of time and effort that needs to go into making a dish and then try to find ways to make it more simplified for me. This goes for French cooking too.
I bite my lip and hesitate to cook something because I feel like time is precious and I’d like to be able to enjoy every moment of life. One recipe that I do find fairly easy and just so savory is Coq au Vin. I’ve learned that you can either pop it in the oven or place it in the slow cooker and go about your business. This is so darn good and comforting, especially now that the snow is actually falling in the Chicagoland area.
Coq au Vin
Dutch Oven or a Slow Cooker
4 oz. pkg. Pancetta (or a good thick Bacon)
3 lbs. Boneless Skinless Chicken Thighs
¼ C, Cognac or good Brandy
4 Garlic cloves, minced
16 oz. of sliced mushrooms (about 4 cups)
4-5 Carrots, quartered lengthwise and cut into 3-inch pieces
2 C. frozen pearl onions
1 Bay Leaf
5 sprigs of fresh Thyme
½ of a 2.2 oz. pkg of Beefy Onion Soup mix (Liptons)
½ C. Dry Red Wine (Burgundy/Cabernet)
*If you plan on using a Dutch oven, no need for a skillet, just cook all in the same pot. Preheat the oven to 275 degrees.
In a large skillet over medium hear, fry pancetta until almost crispy. Remove with slotted spoon to a plate liked with paper towels.
In the same skillet, add the chicken thighs ( in 2 batches) and cook until brown. Reserve to a plate and repeat with remaining chicken.
Remove the pan from the heat and add the Cognac, scraping the bits from the bottom. Add in the garlic and allow the alcohol to cook off from the heated pan.
In a large Dutch oven or a slow cooker, add the browned chicken & pancetta, topped with the remaining ingredients in order as listed. Last, dump the Cognac & garlic mixture over top and cover tightly.
Oven: Bake in the oven for 30-40 minutes.
Slow Cooker: Place on low for 4-5 hours.
Serve over mashed potatoes or try it with cooked egg noodles.