A beautiful December Saturday @ Union Square Farmers Market
Inspiration for Coq au Vin
Cruising the Farmers Market with my sweet pup Oskar on this crisp December Saturday I reminisced on those wonderful weekends I would spend hours creating dinners for family and guests. The Farmers Market on a Fall day makes me think of all the wonderful dishes I can create easily in my Staub Cast Iron Oval Oven.
Stopping by a few of my favorite vendors, I decided Coq au Vin was calling me. Windfallfarms.com is amazing for vegetables and greens….love the bok choy, carrots, ginger and tarragon today. Violethillfarm.com has the most delicious Belle Rouge Chicken and naturally colorful eggs, washed and beautifully hand packed.
Coq au Vin – Serves 6
2 tblsp olive oil
4 garlic cloves chopped
2 shallots finely chopped
4 skinless chicken breasts (bone in is fine, just need to remove after cooking)
½ pound mushrooms sliced – mix of(oyster, shitake, cremini)
8-10 mini carrots or 2 large. Peeled and sliced thin (1/4”)
1 lb. yukon gold or French fingerling
1 bottle Riesling
3 bay leaves or kaffir lime leaves
Heat oil in in a casserole/cast iron pot and sauté garlic and shallots
Add mushrooms and cook until slightly brown
Add chicken and wine
Season with salt, pepper and oregano
Simmer for 30-40 minutes
Wash and cut potatoes in half
Boil in salted water till cook thru
Strain and brown on high heat with a little butter
Add potatoes to casserole
Salt & pepper to taste
I love adding a little nutmeg, turmeric and cinnamon with a hint of chile
*taste best if served the next day!
**add a little chopped bok choy or chard
Delicious ! Bon Appetit.