May 11, 2008

Saturday Dinner

After a marathon cleaning session Saturday morning (boring boring boring - but there was so much dog and cat hair everywhere it had to be done), I spent the afternoon doing what I love most - cooking!

Dinner for my husband and me and a friend:
- arugula, sliced red onion and tomato salad
- an "updated" Coq au Vin made with white wine
- dark chocolate brownies with vanilla and cinnamon laced whipped cream

Definitely a laid back, Saturday night dinner menu!

The "updated" Coq au Vin recipe is one that I've made several times and I think it is fabulous! Really fresh and full of bright, tangy flavors.
It's from an article in last April's Food and Wine magazine entitled Updating Coq au Vin. I've played with all of the recipes and think they're versatile and delicious.

Zesty Braised Chicken With Lemon and Capers
serves 4
  • 8 bone-in chicken thighs with skin (6 ounces each)
  • Salt and freshly ground pepper
  • All-purpose flour, for dusting
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 4 large peeled garlic cloves
  • 1 1/2 cups Sauvignon Blanc
  • 1 1/2 cups chicken stock, preferably homemade
  • Four 1-inch strips of lemon zest
  • 4 thyme sprigs
  • 1 tablespoon capers, drained
  • 1 bay leaf
  1. Preheat the oven to 350°. Season the chicken with salt and pepper and dust with flour. In a large ovenproof skillet, melt the butter in the oil. Add the chicken, skin side down, and cook over high heat, turning once, until browned, 12 to 14 minutes. Transfer the chicken to a large plate and pour off all but 1 tablespoon of the fat.
  2. Add the garlic to the skillet and cook over low heat until softened, about 5 minutes. Add the wine and boil over high heat until reduced by half, about 5 minutes. Add the stock, lemon zest, thyme, capers and bay leaf and bring to a boil. Return the chicken to the pan, skin side up. Transfer the skillet to the oven and braise for about 45 minutes, until the meat is tender.
  3. Return the skillet to the stove and boil until the sauce is slightly reduced, about 5 minutes. Discard the thyme, bay leaf and lemon zest, if desired, before serving.
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