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.