Coq au Vin

6 slices bacon, cut into 1 inch pieces
1/4 cup flour
salt and freshly ground pepper
3 chicken breast halves, skinless
3 chicken thighs, skin on, bone in
3 chicken drumsticks
3 tablespoons caramelized garlic olive oil
1/4 cup brandy
2 cups red wine
1 tablespoon tomato paste
3 cloves garlic, minced
1/2 lb button mushrooms, white or portobello, brushed clean & quartered
10 oz. frozen baby or pearl onions, thawed
2 tablespoons finely chopped fresh flat-leaf parsley

In a large Dutch oven over medium heat, cook the bacon until crisp, 4-5 minutes. Using a slotted spoon, drain on paper towels. Pour off all but 1 tablespoon of bacon fat from the pot.

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Chicken ‘N Gnocchi

This should have posted four or five days ago, not sure what happened, but better late than never… An evening dinner out at a local restaurant inspired me to try and replicate its recipe for butternut squash gnocchi. After a trip to the grocery store, I was armed with a package of gnocchi and a fresh butternut squash. Squash has always been one of my favorite vegetables, so I often look for creative ways to use the funky shaped gourds.

While the recipe I selected as a guide turned out absolutely nothing like the restaurant version I was striving for, it is tasty enough to share and rounded out a lovely home cooked meal.

Butternut Squash Gnocchi

1 pound butternut squashbutternut squash gnocchi
2 tbls. olive oil
salt & pepper, to taste
1/4 cup grated Parmesan cheese
1/4 cup butter
3 cloves garlic, minced
1 cup chicken stock
1 lb. gnocchi
4 thick slices bacon
1-2 tbls. fresh minced parsley

Preheat the oven to 400º. Peel the squash and then cut in half lengthwise, scoop out the seeds. Cut into 1/2 inch cubes. Using a gallon ziploc bag, add squash, olive oil and seasonings. Seal and toss to coat. Roast in a single layer on a sheet pan until golden and tender, about 25 minutes. Read More