tomorrow begins the full month of all homemade…i’m getting excited. of course, i’m also realizing certain things that i considered homemade aren’t in fact, well, homemade. like peanut butter. my husband’s colleague mentioned this to him and we were both a little dumbfounded (or just dumb)…so Jiff is out. but I think i’m going to have to admit that pasta still needs to be in. i don’t have a pasta maker, and i’m going to go with the theory that pasta is an ingredient as long as i make the sauces myself. no ravioli or anything, just plain spaghetti or linguine. ok by you?
i’ve tried a number of recipes this week as dry runs and they were delish – i borrowed a recipe from sunset magazine for coq au vin and my husband and kids were in heaven with it. so rich and wonderful – the recipe is below…
- 4 1/2 tablespoons flour
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 teaspoon herbes de Provence
- 4 slices bacon (1/4 lb.), chopped
- 1 1/2 pounds boned, skinned chicken thighs
- 2 tablespoons olive oil
- 1 1/2 cups peeled baby carrots
- 3 stalks celery
- 1 medium onion diced
- 1 1/3 cups Chardonnay
- 2 cups reduced-sodium chicken broth
- 1/2 cup lightly packed flat-leaf parsley sprigs
- 1/4 cup lightly packed fresh tarragon sprigs
1. In a plastic bag, shake flour with 1/2 tsp. salt, 1/4 tsp. pepper, and the herbes de Provence; set aside.
2. In a 5- to 6-qt. pan over medium-high heat, brown bacon, stirring occasionally, 6 to 7 minutes. Meanwhile, cut chicken into 1-in. chunks, then shake half at a time in flour to coat.
3. With a slotted spoon, transfer bacon from pan to paper towels. Brown half the chicken in bacon fat, stirring occasionally, 3 to 5 minutes. Transfer to a plate. Repeat with remaining chicken, adding oil to pan. Meanwhile, cut carrots in half lengthwise and cut celery into diagonal slices. Chop onion.
4. Add vegetables to pan with remaining salt and pepper and sauté until onion is golden, about 5 minutes. Meanwhile, in a microwave-safe bowl, microwave wine and broth until steaming, about 3 minutes.
5. Add broth mixture, chicken, and bacon to pan, stirring to loosen browned bits. Cover and bring to a boil over high heat. Reduce heat and simmer until vegetables are tender, about 15 minutes. Meanwhile, coarsely chop parsley and tarragon. Stir them into stew.
We served it with yummy crusty french bread and a light salad – just heavenly…you can choose to make your own chicken stock or buy a good brand of chicken stock at the store…
we also broke out the cuisinart ice cream maker that has been collecting dust in my cupboard, and made a delicious chocolate ice cream – and the boys LOVED helping…why do we buy ice cream when you can make chocolate ice cream at home – and add your own little yummies to it – like bits of chocolate and walnuts? are you kidding? this month is going to be great….