A VERY FRENCH V-DAY DINNER

The Perfect Valentine’s Day Dinner

No matter what your Valentine’s Day traditions are, this Valentine’s Day is going to be a little different. You may have to wait to celebrate at your favorite steakhouse or that little diner that you and your loved one had your first date. But that’s O.K.! A great alternative is to have a romantic night together from the comforts of your own home. For me, my love language is cooking. I love to create yummy food for my significant other and he loves to eat! Its the perfect way to spend time on him, show him that I appreciate him, and to give him a gift of something I KNOW he will enjoy.  So, send the kids to their grandparent’s house, set the table with the nice china, and put on some soft classical music. You might even love it so much you make a new Valentine’s Day tradition! 

Perfect flower vases for your table 

Coq Au Vin is one of those recipes that is super simple but so delicious. I often get bored of cooking chicken the same way (with classic Italian spices baked in the oven) that I often forget that there are SO MANY ways to cook chicken! Instead of preparing a simple chicken with spaghetti for, try out this amazing recipe. I promise it is just as easy! 

Optional: add little baby potatoes and/or carrots! I like to add both when you put in the onions. It makes this a one pot meal (which makes for easy clean up too). I like to add red gold potatoes and chopped carrots, as much as needed. 

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Ingredients 

2 tablespoons good olive oil

4 ounces good bacon or pancetta, diced

1 (3 to 4-pound) chicken, cut in 8ths

Kosher salt and freshly ground black pepper

1/2 pound carrots, cut diagonally in 1-inch pieces

1 yellow onion, sliced

1 teaspoon chopped garlic

1/4 cup Cognac or good brandy

1/2 bottle (375 ml) good dry red wine such as Burgundy

1 cup good chicken stock, preferably homemade

10 fresh thyme sprigs

2 tablespoons unsalted butter, at room temperature, divided

1 1/2 tablespoons all-purpose flour

1/2 pound frozen small whole onions

1/2 pound cremini mushrooms, stems removed and thickly sliced

The perfect Dutch oven

Directions 

1. Preheat the oven to 250 degrees F.
2. Heat the olive oil in a large Dutch oven. Add the bacon and cook on the stove top over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.
3. Meanwhile, lay the chicken out on paper towels and pat dry. Sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Set aside.
4. Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.
5. Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.

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