Coq Au Vin

Once you have this dish you will definitely feel like such a grown up. The flavors are so rich and heavy you wont need a big plate. My kids were not so fond of it, they said it tasted "To Winey" I served this with steamed potatoes but next time will pour over egg noodles. Yum!

Ingredients:

1 4 – 5 pound chicken cut into 8 parts (skin removed)

8 Cups Dry Red Wine (I used Burgundy)

2 large onions quartered

3 medium carrots, peeled and quartered

2 cloves garlic smashed

1 bouquet garni (1 sprig each parsley and thyme, bay leaf, and 1 celery stalk, Tied in a square of cheesecloth)

2 tablespoons olive oil

1 large piece pancetta (equal to one full slice of thick cut bacon)

1/2 Cup cognac

1 lb white mushrooms cleaned and sliced

Salt and pepper to taste

2 tablespoons cornstarch dissolved into 2 tablespoons cold water

Directions:

Place chicken, wine, vegetables, garlic and bouquet garni in a large bowl, cover and refrigerate for 24 hours

Remove chicken from the marinade (reserve marinade)and pat dry. Brown chicken in olive oil using a large casserole on medium high heat. Remove the vegetables from the marinade add them to the dutch oven (still reserving marinade) and add the salt pork. Cover and warm through for 10 minutes. Add the cognac and carefully light. Once the flames go away, add the mushrooms, marinade, salt and pepper and simmer for 2 hours.

Remove the chicken and vegetables from the pot, place in a casserole dish covered to keep warm.

Degrease the broth, bring to a boil and whisk in the cornstarch mixture. Reduce until desired thickness about 45 minutes or so, you want a think gravy. Add the chicken and vegetables and warm through.

Green Chili Chicken Enchilada Casserole

Found this recipe in an old Family Fun Magazine. Make sure when buying the tomatillos that you look for firm and bright colored ones. This was my first time cooking them. Even though the picture on this aint great the dish was awesome.

Ingredients:

        * FOR THE SAUCE:
        2 pounds tomatillos
        1 tablespoon vegetable oil
        1 cup chopped white onion
        1/3 cup chopped cilantro, lightly packed
        1 (4-ounce) can diced green chilies, drained
        1 teaspoon ground cumin
        1 1/2 teaspoons sugar
        1/2 teaspoon salt
        1 1/4 cups chicken broth
        1/2 cup whipping cream
        * FOR THE ENCHILADAS:
        12  corn tortillas or flour tortillas, we used the uncooked type from costco*.
        2 tablespoons vegetable oil
        3 cups shredded cooked chicken
        1 1/2 cups grated Cheddar
        1 1/2 cups grated Monterey Jack
        1/2 cup finely chopped onion

Directions:

To make the sauce, husk the tomatillos and rinse them under warm water to remove any stickiness and dirt. Broil the tomatillos on a foil-lined baking sheet 1 to 2 inches from the heat, turning them once, until they are softened and slightly charred, about 7 to 9 minutes.
      Heat the oil in a large skillet over medium heat. Add the white onions and sauté until golden brown, about 5 minutes.
      Transfer the tomatillos to a blender and add the sautéed onions, cilantro, green chilies, cumin, sugar, and salt and puree until smooth.
       Return the tomatillo sauce to the skillet and cook it over medium heat until thickened, about 5 minutes, stirring frequently to prevent sticking. Add the broth and cream and continue cooking until the sauce is slightly thickened and not watery, about 5 to 8 minutes. Add more salt if desired.
       To make the enchiladas, brush both sides of the tortillas lightly with oil and lay them on a cookie sheet in stacks of two. *Heat them in a 375ºF oven just until they're soft and pliable, about 3 minutes.
      In a large bowl, combine the chicken, half of the Cheddar, half of the Monterey Jack, the chopped onion, and the salt. Add 1/2 cup of the sauce to the chicken mixture and toss to combine.
      Spread a third of the remaining sauce in the bottom of a 9- by 13-inch baking dish. Place 1/4 cup of the chicken mixture in the center of a tortilla. Roll up the tortilla and place it seam side down in the baking dish. Repeat with the other tortillas. Pour the rest of the sauce over the enchiladas. Sprinkle the remaining Monterey Jack and Cheddar on top of the casserole.
       Bake the casserole until the enchiladas are heated through and the cheese is bubbly and starting to brown, about 20 to 30 minutes. Serves 6 to 8.

*Note. If using the uncooked tortillas, warm them up on the stove top making sure not to over cook them.