Coq au Vin and Green Beans
Adapted from The French Chef Cookbook by Julia Child
The plan:
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I've put each necessity in bold.
put 3-5 cups water in pot, start simmering
while waiting to simmer, take 4 oz bacon per person, cut into 1" x .25" sticks on cutting board
simmer bacon in pot with water for 10 minutes
while simmering, cut frying chicken (.5lbs per person) into manageable but not small pieces, leave skin on
while simmering dry chicken, put on plate
while simmering, get 3 cups red wine (almost an entire bottle) ready in a bowl
while simmering, create 1tb tomato paste and mash 2 cloves garlic into paste
while simmering put 1/4 tsp thyme and 1 bay leaf in with paste and garlic
drain bacon, rinse in cold water, dry
saute bacon in casserole (low? heat) with 2tb cooking oil
while sauteing, clean pot
when bacon is lightly browned, remove, LEAVE FAT IN CASSEROLE
get bacon fat in casserole hot
brown chicken on all sides in fat
remove chicken to plate
put 1/2 tsp salt, 1/8 tsp pepper on chicken
put chicken and bacon into casserole
cover casserole, cook over low/medium heat for 10 minutes
turn chicken once (at 5 minutes)
while cooking get a bunch of water boiling in pot
while cooking, 4 (per person) pearl onions into water, let water re-boil
while cooking boil onions for 1 minute
while cooking, remove from water to cutting board
while cooking, cut off onion ends, peel, cut cross into root end
while cooking, fry onions in skillet in cooking oil and toss until lightly browned
while cooking, pour everything from frying pan into pot, add enough water to half cover onions
while cooking, simmer slowly (covered) for 25-30 minutes or until onions are tender
uncover casserole
pour 1/4 cup cognac into casserole
ignite with match
shake until flames subside.
pour wine into casserole
add beef stock (1-3 cups) until chicken is covered
stir in tomato paste, garlic and herbs
simmer
once simmering, cover and let simmer (slowly) for 30 minutes or until chicken is tender when pierced by fork
while simmering, chop 1/4lb mushrooms (per person) into 1/4 (do same to stems separately)
while simmering, heat 1 tbspn butter and 1/2 tbsp cooking oil until bubbling hot (over high heat)
while simmering fry mushrooms on high heat for 4-5 minutes or until lightly browned
while simmering, after mushrooms done, remove and lightly clean skillet
while simmering, onions will probably be done; remove and clean pot (will use for green beans)
while simmering, get green beans ready to be cooked (1/3-1/2 lb per person):
..........snap ends off beans
..........cut beans in half (to fit in my pot)
..........get water boiling (enough to cover beans)
..........drop beans in water
..........boil for 8 minutes, UNCOVERED
..........drain, pour COLD water over beans for several minutes
..........drain, set aside
wait until chicken is done
pour chicken cooking liquid into pot, leave chicken in casserole
skim fat and boil liquid if it doesn't taste very strong
remove from heat
mix 3 tbsn flour and 2 tbspn softened butter in a bowl
beat butter/flour mixture into cooking liquid with wire whip
simmer liquid/butter/flour for a minute or two until thickens
add onions and mushrooms and simmer for minute
add salt and pepper to taste
pour sauce over chicken, cover, let set until just before serving
heat skillet
put beans in skillet with NOTHING
toss until dried off (but not dried out)
simmer chicken in suace for 4-5 minutes, until chicken is hot through (but don't overcook)
put bread in toaster
add 2-3 tspn butter to skillet, toss beans with butter, salt, 1 tspn lemon juice for 2 minutes
EAT