Two weeks ago we were complaining that our A/C was broken and dug out the extra fans from the closet. This morning I was digging around for my coat. Fall has arrived quickly this year. I still have to reset my brain, but in general Mark and I love the fall. To welcome in the cooler weather, we made a hearty – but not too hearty -- stew the other night.
White Coq au Vin
2 pounds chicken thighs – we trimmed most of the skin off
1 jar pearl onions (the recipe called for frozen, which I couldn’t find)
1 8 oz package baby bella mushrooms
3oz prosciutto, minced
3-4 minced garlic cloves
¾ teaspoon dried tarragon
¼ cup flour
1 cup dry white wine
2 cups chicken broth
1 can artichoke hearts
1 ½ pounds baby yellow potatoes
Mark trimmed up the thighs and seasoned them with salt and pepper. We heated some olive oil in a deep pan and browned the chicken for a few minutes on each side. Set those aside.
Add a little more olive oil and add the onions, scrapping up the good bits from the bottom of the pan. After they get soft, put them aside with the chicken.
Add a little more oil and sauté the mushrooms until they get brown and season with salt and pepper. Then add the prosciutto, garlic and tarragon and stir around for about one minute or so.
Dump in the flour, then pour in the wine and broth. Now time to add the chicken and onions back in the pot along with the artichoke and potatoes. This is the part of the recipe that gets weird, in my opinion. It says to bring to a boil and then simmer for 15 minutes. Our potatoes were nowhere near soft enough after 15 minutes, and we figured the longer the better anyway, so we simmered our stew for 45 minutes.
Mark has taken over spaetzle duties in our house. He whipped up a batch. Pour the stew on top and eat!
(And yes, I see that spaetzle could look like brains...)
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