Depending upon which “National” calendar you subscribe to, today is National Mushroom Day and the second Red Wine Day of the year. It’s also 10 other National Days, but only one of those has anything to do with food. That would be National Cheese Curd Day. I suppose I could have created something with wine and cheese curds and mushrooms – maybe next year.
Last year I gave you Braised Mushroom Red Wine Sauce. This year I thought about reposting my Beef Bourguignon. It’s one of my favorite French dishes. But lately we’ve been eating more red meat than usual. So I thought long and hard – something with chicken or pork. Something with red wine and mushrooms. It was one of those light bulb moments – so obvious. Why not around with another French Classic – Coq au Vin? Simplify that wonderful poultry dish by eliminating all but the bacon, mushrooms and onions. And red wine, of course. That goes without saying.
Oh yeah, now we’re talking simple and oh so delicious. Serve it on a bed of pureed garlic potatoes similar to those I make with my Beef Burgundy Stew.
What can I say but wow – magical! Happy National Mushroom Red Wine Day!
Mushrooms Chicken in a Red Wine Sauce over Garlic Puree Potatoes
1 large Onion
12 Garlic Cloves
16 oz Red wine
2-1/2 tablespoons Cognac
3 Chicken Quarters
4 slices Bacon
2 Bay Leaves
1 teaspoon dried Thyme
3/4 cup Chicken Stock
3 tablespoons Butter
8 oz Button Mushrooms
1 tablespoons Butter, softened
1 tablespoon Flour
Kosher Salt to taste
White Pepper to taste
Cut onion in half from tip to root. Peel half the onion, roughly chop and set aside in a large mixing bowl. Peel and bruise half of the garlic clove, add to a bowl with the onions. Pour wine over the mixture, stir and set aside.
Separate the chicken quarters into thighs and drumsticks. and add to the wine mixture. Cover and marinade for at least 4 hours.
Heat a pan over a medium heat and add in the bacon and cook until golden, this should take about 8-10 minutes.
When it is golden brown remove from the pan with a slotted spoon and set aside.
Peel remaining half of the onion. Cut into wedges, set aside. Peel the remaining garlic, set aside.
Remove the chicken from the marinade and pat it dry. Strain the marinade, discard the onions and garlic, reserve the wine.
Season the chicken with salt and pepper. Brown chicken over medium heat in the bacon drippings. Once browned, remove chicken from the skillet, set aside.
Add the onion wedges and remaining garlic cloves to the pan with drippings. Cook for about 5 minutes. Pour Cognac to the pan to deglaze, scraping the bottom to ensure you get all of the residues from the bottom of the pan.Pour strained wine into the pan and bring to a simmer.
Add in the bay leaves, thyme pack the chicken tightly into the skillet. Add chicken stock, let simmer for 1 hour. While the chicken simmers, make the mashed potatoes for serving.
Garlic Puree Potatoes
8 Garlic Cloves
6 Russet Potatoes
Kosher Salt to taste
1/2 cup Heavy Cream
Peel garlic cloves, cut each clove in half and set aside.
Peel potatoes, cut into 1/2-inch cubes. Place cubed potatoes in a large saucepan. Cover with cold water, salt liberally, and bring to a boil over medium heat.
Boil for 10-15 minutes until potatoes are easily pierced with a fork, skimming the starchy foam from top occasionally and checking to keep from boiling over – lower heat if necessary. Drain potatoes well in a colander, then return to the pot over low heat just long enough to dry them. Place the dried potatoes in a blender.
Return the now empty saucepan to low heat, then add garlic and cream. Heat slowly until the garlic is fragrant and cream begins to simmer, pour warmed garlic cream into blender with the potatoes. Blend until potatoes are a totally smooth puree. Add water or additional cream (gently heated in the microwave) as necessary to even out texture. Keep warm until ready to use.
While the potatoes cook, prepare to finish the chicken dish.
Clean and slice mushrooms, set aside. Remove chicken from the sauce, cover and keep warm. Let sauce simmer on low heat on a back burner.
In a a large clean skillet, add 3 tablespoon of butter over medium heat. When butter is foaming add in the sliced mushrooms. Season mushrooms with salt and pepper, fry until golden. Set mushroom mixture aside.
Heat the now empty skillet over high heat. Strain wine sauce into the skillet, boiling rapidly to reduce by two thirds.
Mix the softened butter with flour to create a “dough”. Whisk the flour into the wine sauce to thicken.
Return the chicken and add the mushrooms to the sauce, stir to coat.
Spread warm garlic puree potatoes out on plates. Top with chicken, then ladle with mushroom wine sauce and serve.