Book of Days Tales

Chick-Fil-A created Cow Appreciation Day in commemoration of Heff R. Jones and his “EAT MOR CHIKIN” billboard campaign that began in 1995. In 2004, the first cow appreciation event was launched.  On the 2^nd Tuesday of July if you go to a Chick-fil-A dressed as a cow they will (theoretically) give you a free meal – of chicken, of course. No idea what the free meal is.  So . . . eat mor chikin. My mother-in-law used to make superb fried chicken.  Her recipe went to the grave with her, and I have no chance of reproducing it anyway.  My wife’s version was good but not like her mother’s.  When we visited – in Kentucky, of course – my wife insisted on it.  It was always delicious. 

I cook chicken all ways to Sunday, but not usually fried.  Coq au vin is an old fav of mine:

Ingredients

2 tbsps extra virgin olive oil
4 oz bacon or pancetta, diced
1 (3 to 4-pound) chicken, cut in 8 pieces
kosher salt and freshly ground black pepper
½ lb carrots, peeled and cut diagonally in 1-inch pieces
1 yellow onion, peeled and sliced
1 tsp chopped garlic
¼ cup Cognac
½ bottle (375 ml) good dry red wine such as Burgundy
1 cup good chicken stock, preferably homemade
10 fresh thyme sprigs
2 tbsp unsalted butter, at room temperature, divided
1 ½ tablespoons all-purpose flour
½ lb small whole onions or shallots
½ lb cremini mushrooms (or any dark mushrooms), stems removed and thickly sliced

Instructions

Preheat the oven to 250° F.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.

Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is cooked, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.

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.

Mash 1 tablespoon of butter and the flour together and stir into the pot. Add the onions. In a medium sauté 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 pot. Bring the pot to a simmer and cook for another 10 minutes. Season to taste. I like a lot of thyme but not too much garlic.  Cook’s choice.  Serve at the table in the original cooking pot with crusty bread.