Stop Blogging and Cook

DAILY POST APRIL 8TH:  QUICK COQ

GLUTEN-FREE

S H O P

LEFTOVER Chicken or beef stock

BUTCHER
Bacon, thick cut
Chicken quarters

GROCERY
Tomato paste
Bay leaf
Peppercorns
Thyme
Cornstarch
OPTIONAL Butter

GREEN MARKET
Garlic
Small white or red-skinned potatoes
Pearl onions
Small white button or crimini mushrooms
Parsley

LIQUOR STORE
Cognac
Red wine

T I M I N G

SERVES 2 plus leftovers for lunch
PREPARATION TIME:  2o min
COOKING TIME:  25 to 35 min, depending upon size of chicken parts
MARINATING TIME: 3 hrs (room temp) to  3 days (refrigerated)

1. Combine marinade; marinate chicken.
2. Fry bacon; brown chicken parts.
3. Combine all other ingredients & potatoes; simmer.
4. Add onions & mushrooms.
5. Remove chicken & vegs from pot; reduce & thicken.

C O O K  /  P R E P A R E

INGREDIENTS
1/4 c Cognac
3 cups red wine (750 ml wine = ±3 c)
1/4 lb bacon, cut into 1″ strips
4 chicken quarters, legs & thighs cut apart
1-2 c chicken or beef stock
1/2 TBSP tomato paste
2 cloves garlic, minced or mashed
1 tsp rosemary
1 tsp thyme
6 peppercorns
1 bay leaf
Few sprigs of parsley
6-12 small potatoes, whole
6 – 12 pearl onions, whole
6 – 12 mushrooms
1 TBSP cornstarch
2 TBSP butter OR 2 TBSP stock

PREPARATION – Marinade

1. Combine wine, cognac, garlic, thyme & rosemary; put bay & parsley in spice infuser & add to marinade.
2. Marinate chicken up to 3 days, turning every 6 to 8 hrs.

COOKING

1. In large skillet, fry bacon until lightly browned; remove & drain on paper bag.
2. Dry chicken parts; brown all sides in bacon drippings.  Place chicken in Dutch oven.
3. Combine marinade, tomato paste & enough stock to cover chicken; pour over chicken; add spice infuser & potatoes.  Bake, covered, 25- to 35 min until juices run clear.  For breasts, cooking time will be less, from 15 to 20 min, depending upon size.  If breasts are done before potatoes, remove them.
4. Brown whole onions on all sides in skillet.
5. Brown whole mushrooms in skillet.
6. Remove chicken, onions & mushrooms to a platter when done.

REDUCE, THICKEN & FINISH

1. Put Dutch oven on stove over high heat and reduce cooking liquid to about 2 1/2 c.  Off heat.
2. Blend softened (not melted) butter thoroughly with cornstarch OR dissolve cornstarch in stock.  Add to the cooking liquid, whisk until blended thoroughly.  Simmer for 3 min.  It should be thick enough to coat a spoon.
3. Add onions, mushrooms & potatoes to sauce & simmer to heat thoroughly.

S E R V E

Serve chicken beside potatoes, onions & mushrooms, spooning the sauce over both.

W O R K P L A C E   L U N C H

Oh my goodness, yes!  Your coworkers will absolutely swoon when they get a whiff of what you’re having for lunch.