It’s been a long time since I’ve prepared this classic chicken stew. I’ve taken some liberties with the recipe made famous by Julia Child.
Fry some bacon until crisp and set aside on a paper towel. Dredge some chicken parts in seasoned flour and brown them well in the bacon fat. Bone in thighs are perfect for this but you can use whatever. Set the browned chicken pieces aside on a plate. Drain most of the fat and pour in a cup of red wine to deglaze. Add back the bacon and the browned chicken. Stir in a cup and a half to two cups of beef or chicken broth – I use beef most often but chicken broth will work fine. Add some carrot pieces and a coarsely diced onion. Pearl onions work great for this but aren’t absolutely required. Add canned mushrooms if you have them, fresh mushrooms are great but they need to be cooked down earlier if fresh – between the bacon and the chicken browning.
After the broth and veggies are added bring it all to a simmer and then reduce heat to low and cover. It should take about 45 more minutes to cook through, turn the chicken over halfway and give it a stir.
I like to serve this with a wild rice mix. Noodles or potatoes will work as well.
Thawed a beef roast today thinking it would make a good batch of Italian beef and got sidetracked when I browsed into this recipe. That looked even better so I texted Mrs J and asked her to stop for the fresh mushrooms and carrots and a bag of frozen pearl onions.
I stayed pretty close to the recipe, subbing bacon for the pancetta. I used a Merlot wine that was gathering dust in a cabinet and it seemed to work just fine.
We did this a few days ago. I saw a chef do about this same thing on a late night, odd satellite channel. We were at the grocery store last week and found some oxtails at the meat counter. I grabbed some just because the dish cooked on that TV show appealed to me. I did a Google search for oxtail recipes and settled on one that had me braising them in a red wine sauce that seemed to be very close in spirit to the beef bourguignon I did a while back.
Start by reducing a bottle of red wine by about half in a sauce pan. As the wine simmers, brown the oxtails on all sides in butter and olive oil. Set the browned pieces aside in a bowl and sweat down some veggies that have been coarsely chopped-onions, carrots, celery, garlic, and leeks and shallots if you have them. I did without those last two.
Layer the meat atop the veggies and pour in the wine reduction, then add beef broth to just cover. Toss in a few bay leaves and some thyme. Bring the pot to a boil and then cover and put it into a 325 oven for 3 hours or so. You want the meat tender but you’ll want to serve it with the meat still on the bone. Remove the meat to a bowl and keep warm, pour the liquid through a sieve, discard the solids, skim the fat, and reduce it to a cup or two. You make the call of how thick you want the sauce to be. Add some cornstarch to thicken if you want.
I served the oxtails with some roasted potatoes and a nice little salad.
I suppose this recipe is the one everyone gets to one time or another. This one isn’t Julia’s but it is fairly close. Turned out great!
Without further ado:
I made and froze a batch of cheese stuffed ravioli a few weeks back, and I was afraid I’d forget about them so I promised myself I would cook them up today. Decided to go with chicken in a tomato sauce to go with them. Pretty simple recipe for the sauce, sweat some onions in olive oil, brown some chicken in the oil, deglaze with some red wine, then simmer all afternoon in tomato sauce. Added the usual stuff-oregano, basil, more garlic, thyme, red pepper flakes, salt and black pepper.
I picked the chicken out of the pot to cool, then boned it and tore it into chunks before returning it to the pot. Seemed a tad dry so I added a pint of my world famous Awesome Sauce™.
I dumped the still frozen raviolis into salted boiling water and gave them a few minutes after the water returned to a boil. Plate em up and top with the tomato/chicken sauce, grate some parmesan on top, and serve with some nice bread on the side. Yum yum yum.
And red bell peppers, and roasted garlic, and red wine and tomatoes! This recipe has it all, and more.
Started out with Mrs J suggesting soup and fresh bread this morning. Sounded like a good plan so I started the bread in the machine. It makes the best loaf for slicing big slabs to go with soup. Mmm…warm bread with butter going all soft on top, mopping up soup…oh my!
One of my all time favorite soups is vegetable beef and barley. I’ve refined that down to beef and barley with a bunch of onions soup. I thought I would expand a little this time, look for a recipe online that looked good, given the basics of beef and barley. Added “red wine” to the search as I went along. Pretty soon this recipe popped up. Mmm…roasted garlic. I followed the recipe as written except I used 3 heads of garlic. Hey-they were smallish heads! Anyway roasting the garlic tames it down quite a lot, I wasn’t afraid of it. Oh, and I cooked it with a bay leaf. Gotta have a bay leaf in there. Geez, man, really.
To help thicken the soup some, I hit it with an immersion blender just a little bit at serving time.
Last Thursday Night’s Menu posting brought a discussion of “gravy”-whether tomato sauces can or should be called that rather than just “sauce”. I’ve no firm opinion one way or the other on the proprieties but that’s neither here not there for what this post is about. One of the commenters, Ailuridae, mentioned braciole. That was a new one on me, but it looked pretty good. I decided then and there to try it myself. There are a ton of recipes out there (just Google “beef rolls”) and they are all a bit different although they often share the same ingredients. I ended up with a recipe that could well be considered a “generic” braciole.
Mrs J was kind enough to make a run to the store after beef and the prosciutto I needed. We had almonds (I deemed them a good enough substitute for pine nuts) and the rest of the ingredients-raisins, garlic, romano cheese, a bit of mozzarella, a can of tomatoes, the red wine and an onion. The pictures will tell the story: