Posts Tagged ‘easy dinner ideas’

Hearty and Comforting Coq Au Blanc

Nothing is more comforting during the winter months than gathering around and indulging in a hearty and delicious 1 pot meal. Coq Au Vin is a classic option, but if you’re looking for something with a twist Chef Billy Parisi has you covered with this Coq Au Blanc.

Coq Au Blanc Chef Billy Parisi

I’ve learned to appreciate the winter months over the last few years, because it really paves way to hearty delicious comforting dishes. You can really put all of those root vegetables to work when it comes to making stews, and the same goes for this Coq Au Blanc. It’s a bit of a twist up from the traditional Coq Au Vin which uses red wine, but I decided it was a white kind of day :).

Coq Au Blanc Searing Chicken

This Coq Au Vin is really a 1 pot meal, and starts with rendering some bacon fat and then searing off the chicken. Doing this really helps the chicken to take on more flavor because the bacon fat is simply loaded with it.

Coq Au Blanc Vegetables

Once the chicken is seared to a delicious golden brown, set it aside and roast of your vegetables. I used onions (cippolinis actually), celery and carrots as the base along with some baby bellas and button mushrooms. While the traditional recipe calls for just buttons I wanted an earthier flavor to this recipe since we are using a lighter crisper white wine instead of red, hence I added the baby bellas. Now is also a great time to add in some fresh herbs, bay leaves, thyme and parsley!

Coq Au Blanc Roasting Vegetables

I like to roasted up the vegetables a bit so they can get a light brown on them before adding in the flour, and then the Pinot Grigio and chicken stock. Bring the liquid to a boil, season it very well with salt and pepper and then add back in the seared chicken and crispy bacon! From there it’s all oven for the next 90 minutes on 375°.

Coq Au Blanc White Wine

The thing I love about this dish is that is so ridiculously flavorful and everything is big. For instance, the mushrooms are whole, the carrots and celery are big cuts, it just makes for a hearty more delicious meal, in my opinion. The big cuts also help them stay intact while in the oven for that amount of time. If you go too small they will break down and be mushy…

Coq Au Blanc One Pot Meal

Coq Au Blanc

Ingredients
8 chopped up strips of bacon
2 each bone-in split chicken breasts, drumsticks and wings.
20 peeled cippolini onions
5 carrots cut into 1” chunks
5 stalks of celery cut into 1” chunks
1 pint of baby bellas
1 pint of button mushrooms
25 sprigs of fresh thyme
1 small bunch of fresh parsley
2 bay leaves
5 heaping tablespoons of all-purpose flour
1 bottle of pinot grigio
4 cups of chicken stock
Kosher salt and fresh cracked pepper to taste

Directions
1. Preheat the oven to 375°.
2. In a large dutch oven pot on high heat add in the bacon and cook until crispy and the fat is rendered.
3. Once the bacon is brown and crisp remove it form the pan and set aside.
4. Next, season the chicken on all side with salt and pepper and cook them on high in the dutch oven pot with the rendered bacon fat on all sides until they are golden brown. Remove the chicken and set aside.
5. Add in the onions, celery, carrots and mushrooms and roast on high heat for 6 to 8 minutes or until lightly browned.
6. Season the vegetables with salt and pepper and add in the herbs and flour and mix until combined.
7. Next, pour in the wine and chicken stock and bring it the mixture to a boil and season with salt and pepper.
8. Add the chicken and crispy bacon back into the pot, place a lid on it and cook it in the oven for 90 minutes at 375*.
9. Serve hot!

Kid-Friendly Portabella Pizzas from Foodie Tots

Today’s post comes to us from Colleen for the family-friendly food blog, Foodie Tots.

In these steamy hot days of August, turning on the oven is one of the last things we typically want to do in the evening. Pizzas cooked on the grill are a classic summer menu item, and swapping portabellas for pizza crust makes it an even faster and simpler dinner solution for busy summer nights.

As with regular pizzas, the topping variations are endless so be creative and, if making them with children, let them suggest their favorites. For these, my son stuck with plain mozzarella and a black olive smiley face, while the grown ups enjoyed basil, feta and olives. Next time I plan to make a Hawaiian version with some shredded prosciutto and pineapple.

Recipe: Grilled Portabella Pizzas (Smiley Face Optional)

Ingredients:

  • 4 large portabella mushrooms
  • 2 tablespoons olive oil
  • 1/2 cup marinara sauce
  • 1/2 cup shredded mozzarella and/or 2 ounces crumbled feta
  • fresh basil leaves
  • sliced black olives
  • sea salt and black pepper

Instructions:

1. To start, gently clean your portabellas with a damp paper towel. Trim the stems with a paring knife (and a tip I learned from a local chef: save the stems for making mushroom stock) and use a spoon to scrape the dark brown gills from the underside of the cap. (Just toss — or compost — those.)

2. Arrange the sauce, cheeses and toppings in small bowls and line them up across the top of your work surface.

3. Brush the underside of the caps with olive oil and grill, oiled side down, for 3-4 minutes over a medium high flame.

4. Place the caps on your work surface, cooked side facing up, and season with salt and pepper. Spread 1 to 2 tablespoons of sauce around the cap. Go easy on the sauce as the mushrooms will give off liquid when they cook, and too much sauce can make them soggy. Sprinkle with cheese to cover, then olives or other desired toppings. Gently place back on the grill (toppings facing up!) and cook another 3 minutes, or until cheese is melted.

Serves 4 as a side dish or appetizer, or 2 as a main course. Enjoy!