Today is National Donald Duck Day. Gosh, we haven’t talked Donald since 2022. Hum, maybe we should. But then again maybe we shouldn’t.
When I was all of maybe three years old my Dad (who is so talented in many ways) drew a poster for Halloween of a witch riding a broom with Donald Duck hanging on for dear life. That year Brother Dear was Donald Duck for Halloween and I was (you guessed it) a witch. I still have the poster tucked away. It is perfect except for Donald’s tail – which is a scribbled mess of yellow crayon. Yeah, that’s what happened when Dad left me alone with the crayons. In my opinion the poster is priceless. That very same year our neighbor got to be part of the audience for the Micky Mouse Club. His name was Randy. Our parents teased us that we would some day be married, but we weren’t buying their nonsense. What I remember most about Randy is that he brought me back an authentic Mickey Mouse Club jacket and I wore that jacket nearly every day.
Back then the world was a different place. Cartoons were cartoons and no body was offended by most family-friendly programming. We didn’t ask why Donald never worn pants or called Daisy his life-partner. That was Donald’s girlfriend or sweetheart or whatever. Politically correct terms didn’t exist and no one lost their minds because of it. We had better things to worry about – like the Missiles of October.
Donald Duck Day made me think of Disneyland. We haven’t been to Disneyland in years and years. It’s just not much fun anymore. Too crowded, too expensive, too caught up in political correctness for me. One of the things I remember fondly about a trip to Disneyland was having dinner at the restaurant in the middle of the Pirates of the Caribbean ride. Oh my goodness – it was amazing. Who would have thought in the middle of an amusement park ride you’d find a nice French Restaurant. Since the ride was the main attraction in the French Quarter of the Park, the food was also French. While I’m not a fan of Disneyland anymore, I do like a good meal. Coq au Vin is one of my favorite peasant French meals. It truly is peasant. Coq means cock – as in rooster. An old, touch rooster that is cooked in wine to tender him up. Oh, and if you’ll take note of the recipe – Coq au Vin 13. The thirteen simply means it was the 13th recipe for Coq au Vin in my collection. This one is super quick and super easy. Enjoy!
Coq au Vin 13 with Buttermilk Mashed Potatoes
Coq au Vin
6 strips Bacon
2 large Carrots
Handful Pearl Onions
6 Garlic Cloves
1 cup small White Mushrooms
2 Roma Tomatoes
6 to 8 peices Dark Meat Chicken, skin on
1-1/2 cup Red Wine
1/2 cup Chicken Stock
Salt to taste
White Pepper to taste
Cut bacon into half-inch pieces, set aside. Peel carrots, cut into 9 or 10 pieces each. Peel and mince garlic. Stem and clean mushrooms. Seed and chop tomatoes.
In a heavy-bottom pan (cast iron works perfectly) cook the bacon over medium heat. Remove it from the pan with a slotted spoon and set aside. Leave the bacon fat in the pan.
Dry the chicken thoroughly, then add to the skillet skin-side-down. Gently move the chicken around to insure that the skin does not stick and pull away from the meat. Cook for 5 minutes; remove chicken from the skillet and set aside. Again, leave the flavorful fat in the pan.
Add carrots, onions and mushrooms to the skillet, cook for 5 minutes or until everything starts to brown. Remove vegetables from the skillet with a slotted spoon. Drain all but two tablespoons of fat.
Season the chicken with salt and pepper; place back into the skillet skin-side up. Arrange carrots onions, mushrooms, chopped tomatoes, minced garlic and bacon bits around the chicken. Pour in the wine and chicken stock. Bring the pan to a simmer, cook until chicken is no longer pink and the vegetables are tender, about 20 minutes.
Make the mashed potatoes for serving.
Buttermilk Garlic Mashed Potatoes
2 lbs Russet Potatoes
2 cups Water
1 cup Chicken Stock
6 Garlic Cloves
1/2 cup Buttermilk
Kosher Salt to taste
White Pepper to taste
Peel potatoes, cut into 1-inch chunks. In a large saucepan, combine potatoes, water and chicken stock. Set aside.
Peel garlic, leave cloves whole. Scatter garlic cloves over the potatoes. Bring to a boil; reduce heat; cover and simmer for 12 to 15 minutes or until potatoes are fork-tender. While the potatoes are cooking, snip the green onions for garnish.
In a small saucepan, heat buttermilk jut until warm. Drain potatoes and garlic, return to the saucepan over low heat to dry the potatoes for about a minute or so.
Mash potatoes and garlic together with the warm buttermilk using a potato masher or hand-held electric mixer for creamier potatoes. Season mashed potatoes with salt and pepper to taste. Transfer to a warm serving bowl.
The Coq au Vin can be served on the side or atop the potatoes.
If desired, serve with a Mixed Green Salad.
Provencal Mixed Green Salad
8 oz Spring Greens
2 oz Chervil
2 Garlic Cloves
1/2 Red Onion
1 tablespoon Balsamic Vinegar
1 tablespoon Olive Oil
1 tablespoon White or Black Truffle Oil
Salt to taste
Black Pepper to taste
2 tablespoons chopped Walnuts
2 tablespoons crumbled Feta Cheese
Note: If you absolutely cannot find Chervil, use a blend of parsley and fresh tarragon. The parsley with give you the look and texture of Chervil, white the tarragon with impart that hint of licorice.
Wash the greens, spin dry. Place greens in a mixing bowl. Peel and press garlic over the greens, mix together with hands, gently “rubbing” the garlic into the tender leaves of the greens. Sprinkle greens with chopped Chervil. Slice onion in half, reserve half for another purpose. Peel and thinly slice remaining half, scatter over the greens. Set aside.
In a glass measuring cup, whisk vinegar, olive oil and truffle oil together. Season to taste with a little salt and fresh pepper. Pour oil mixture into the bottom of a serving bowl. A well-chilled metal bowl work well. Set the greens on top of the oil mixture without tossing. Chill well.
When ready to serve, toss the salad with oils at the table. Pass Feta Cheese and Walnuts as a garnish table-side for those who what a little extra something.
With the Lord there is mercy, and fullness of redemption.
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