Home
In this issue
April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

30-Minute Coq au Vin isn't a dream

By Sara Kate Gillingham-Ryan



JewishWorldReview.com | One afternoon, a craving for Coq au Vin (chicken stewed in wine) hit me out of nowhere. I didn't have time to luxuriate over dinner preparations, but I happened to have ingredients that would pass for a classic Coq au Vin -- chicken thighs, dried porcini mushrooms, a red onion, pastrami and red wine.


Is it the French name that makes people, including me, think the dish is going to break their back? It won't. Though some time is usually taken to do things like blanch the pastrami, skim the fat, and reduce the sauce, I pushed things a bit. In just over thirty minutes, dinner was served. Much of that 30 minutes is when the dish is simmering, so you can set the table, start a load of laundry, read a New Yorker article, or just stare into space.


Imagine: Coq au Vin could be your new weeknight go-to meal.


It is possible to make this dish with any part of the chicken; I like the thighs because they are succulent and nestle into a pot nicely. If you have fresh mushrooms and want to make a very traditional version of the dish, add them to the sauce before reducing, just as is written for the dried mushrooms. Pearl onions are what you'll usually find in Coq au Vin, but they require a few extra steps, so for something equally tasty and not nearly as laborious, use any larger onion, or even a few shallots.


Coq au Vin is usually served over wide egg noodles, but I like it with a few hunks of baguette and margarine. Roasted potatoes also make a good side dish.

30-MINUTE COQ AU VIN

SERVES 6-8

  • 6-8 large chicken thighs (about 3 pounds), skin on
  • Kosher salt
  • Freshly ground black pepper
  • 3/4 cup (about 1 ounce) dried wild mushrooms
  • 1/2 cup (about 4 ounces) 1/2-inch cubes of pastrami
  • 1 large onion chopped into 1/2-inch pieces
  • 2 medium carrots, cut into large bite-size pieces
  • 5 large cloves garlic, peeled and gently smashed
  • 2 tablespoons tomato paste
  • 3 cups dry, fruity red wine (zinfandel, burgundy)
  • 1 cup chicken stock
  • 2 bay leaves
  • 4 whole sprigs fresh thyme
  • 6-8 whole sprigs fresh parsley, to garnish




WE FEED YOUR SOUL, INTELLECT --- AND STOMACH

Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". HUNDREDS of columnists and cartoonists regularly appear. Sign up for the daily update. It's free. Just click here.


Lightly sprinkle the chicken on all sides with salt and pepper. Set aside.

Place the dried mushrooms in a small bowl and pour enough boiling water over to just cover.

Over medium heat in a 4-6 quart (large enough to accommodate the chicken) deep skillet or Dutch oven with a lid, brown the pastrami, about 5-7 minutes. Add the onions and cook another minute, until onions begin to soften. Turn the heat up to medium-high, add the chicken, skin side down, and cook, turning the pieces as they brown on each side, about 10 minutes total. Drain off any excess fat.

Add the carrots, crushed garlic, tomato paste, wine, chicken stock, bay leaves, and thyme. Lower the heat, so that the liquid just barely simmers. Cover and cook about 20 minutes, or until chicken is cooked through and an instant-read thermometer reads 160 F.

Remove the chicken pieces to a platter. Skim any excess fat off the top of the liquid. Remove the mushrooms from their liquid and add them to the pot. Pour the mushroom liquid through a fine sieve or cheesecloth into the pot. Turn the heat up to boil the mixture and cook until the sauce is reduced by a third to a half, depending on how much time you have. Remove the bay leaves and thyme.

A few minutes before serving, put the chicken pieces back into the sauce to re-heat. Serve each chicken thigh topped with a ladleful of sauce, garnished with chopped parsley leaves and/or a whole parsley sprig. A crusty piece of bread is a nice way to soak up the sauce.

(Sara Kate Gillingham-Ryan is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to kitchn@apartmenttherapy.com.)

Interested in a private Judaic studies instructor — for free? Let us know by clicking here.

Sign up for the daily JWR update. It's free. Just click here.

To comment, please click here.

© 2013, APARTMENT THERAPY. Distributed by Tribune Media Services Inc.

Quantcast