Beef Bourguignonne
November 5, 2012
Williams-Sonoma 2012. Serves 8-10 Preheat oven 350°F. Use Dutch oven 6Qt
Braise meat, heat oil med-hi until smoking. brown beef on all sides 10-12 min per batch. transfer to large bowl.
- 4½ LBs boneless chuck roast, cut into 1 ” cubes, season with S & P
- 2 TBs canola oil
Add to pot, cook until browned 6-8 min. (add water if too dark). Transfer to bowl with meat.
- 1 LB quartered mushrooms
- 1 Tb canola oil
Add bacon, reduce heat to medium cook until browned 6-8 min. transfer to bowl with beef.
- ½LB slab bacon diced ¼”
Add onion, garlic and veal demi-glace & flour. Stir constantly until fragrant 1 min. slowly stir in wine. stir occasionally, cook 20 min.
- 1 large onion diced, cook until softened 6-8 min then add:
- 2 tsp minced garlic
- 1½ TBs veal demi-glace
- ½ C flour
- 1 bottle (750 ml) Pinot Noir
Prepare for oven cooking: Return beef, mushrooms & bacon to pot with wine sauce. Add broth, pearl onions & bouquet garni, bring to a simmer, cover with foil and lid. Transfer pot to oven, bake 2-3 hours until meat fork tender.
- 3 C beef broth
- 1 LB pearl onions peeled
- 1 bouquet garni (2 bay leaves,4 thyme sprigs,6 parsley sprigs)
Adjust seasoning S&P, sprinkle with 3 TBs chopped flat leaf parsely.
Serve with boiled potatoes with parsely.
Chicken Provencal
January 22, 2012
Williams Sonoma 2003. Preheat oven 400°. Use cast iron Dutch Oven. Serves 4.
- 1 chicken (3-4 LBs) cut up 8 pcs.
- 1/4 C flour, season with salt & pepper
- 1/4 C olive oil
Toss chicken in flour mixture. Heat oil in pot med-hi. Brown chicken 3 min per side in batches. Transfer to large plate.
- 1 yellow onion (sweet) thinly sliced
- 1/2 LB cremini mushrooms quartered
Add onions & mushrooms to pot until onions turn golden (about 4 mins). Remove from heat.
- 2 C dry white wine
- 1 1/2 TBs chicken demi-glace
- 3 sprigs fresh thyme
Add wine and demi-glace, turn on heat high, bring to boil, stir occasionally. Return chicken to pot, add thyme. Bring to boil, reduce heat to low, cook 2 min. Transfer pot to oven, bake uncovered 25 min.
- 1/2 LB Yukon gold potatoes, cut into 1/2 inch pcs.
Add potatoes to chicken pot, stir. Bake uncovered 35 min more.
- 1 pint (2 C) cherry tomatoes halved.
Remove pot from oven, add tomatoes. Stir gently and let stand 5 min.
Riesling Chicken
January 22, 2012
Gourmet Epicurious. 4 Svgs Preheat oven to 350° Use cast iron Dutch Oven. Dry Rieslings Alsace “1 “, German “Trocken” Mosel-Saar-Ruwer / Baden-Württemberg, NY Finger Lakes region
- 1 Whole chicken with skin 3 1/2 Lbs, cut up.(2 drum sticks, 2 thighs, breasts cut in half – 4 pcs)
- 1 tsp salt
- 3/4 tsp pepper
- 1 TB oil
- 1 TB butter
Pat chicken dry, sprinkle with salt & pepper. Heat oil in dutch oven medium-high, add 1 TB butter until foam subsides. Brown chicken in 2 batches, turning once, about 10 minutes per batch. transfer to a plate. Pour off fat from pot.
- 4 medium leeks, white only, finely chopped (2 Cups)
- 2 TBs finely chopped shallots
- 2 TBs butter
Cook leeks, shallots & butter in pot over med-hi heat until leeks are pale golden (5-7 mins).
- 4 medium carrots, halved diagonally
- 1 C dry riesling (preferably Alsatian)
Add chicken, skin side up with any juices to pot with leeks. Add carrots & wine and boil until liquid is reduced by half (3-4 mins). Cover pot and braise in oven 20 -25 mins.
- 1 1/2 LB small (2 in) peeled red potatoes (or small Dutch yukon)
- 2 TBs chopped flat leaf parsley
Cover potatoes with water, add 1 1/2 tsp salt. Bring to boil, reduce to simmer, cook 15 mins. Drain, add parsley and shake to coat.
- 1/2 C crème frâiche
- fresh lemon juice (Meyer preferably)
Stir crème frâiche, lemon juice, salt & pepper into chicken mixture, add potatoes.
