I mean, seriously. If three bottles of red wine and meltingly tender chicken don’t say love, I don’t know what does.
Yesterday, I was kind of restricted to the couch. Did something to my back on Friday. Maybe it was all the beatings I was giving Parker…
Kidding! Just making sure you’re paying attention.
Anyway, whatever I did, it rendered me pretty useless yesterday. I was on the couch with a heating pad. So Parker and I spent most of the day watching porn.
We watched “National Lampoon’s Christmas Vacation.” And I needed a dinner that would pair well with the crack we were smoking…
OK, I’ll stop now.
We needed a dinner that could cook on its own while we got into the Christmas spirit.
Seemed like a good day for my simple take on coq au vin — chicken cooked in wine.
I started by chopping up a couple onions. I tossed them in a large Dutch oven with a handful of garlic cloves and a few sprigs of fresh rosemary. Add some olive oil and saute for about 4 minutes.
Then I added a whole chicken, browning it first on side, then on the other. This whole process took about 10 minutes.
I added about 2 cups of chicken broth and the remnants of 3 bottles of red wine (altogether about 2 bottles). Once it came to a simmer, I popped on the cover and put it in a 300 F.
Then we watched our movie.
After about 2 hours in the oven — and the aromas were heavenly — I transferred the chicken to plate (it was so tender the legs fell off as I lifted, but who cares). Then I strained the liquid and discarded the solids.
The liquid went back into the pot and I boiled them until reduced to about 1 1/2 cups. Then I added rice flour (but you could use cornstarch) and simmered until thick like a gravy. It didn’t even need salt.
The chicken was so unbelievably tender, it fell apart just by touching it. It was moist and delicious. Served with the sauce, it was unreal.
So this morning, I heaped some of the leftovers into a thermos and accompanied them with Parker’s usual taco fixings. Coq au vin tacos.
Oh, and speaking of love… Real love is in the heart. Chicken heart. Parker asked that I save him the chicken heart. So I browned that — and the liver — this morning and tossed that in, too.
Not sure that he’ll eat it for lunch, but what the heck.