The Chew: Valentine’s Day Cooking Class
Class was in session for The Chew’s Valentine’s Day Cooking Class, with Mario Batali preparing a Coq Au Vin Recipe and Michael Symon showing us how to make Fish En Papillote.
“What’s more romantic than cooking a meal together?” Mario asked. Coq Au Vin means chicken and wine. Four couples teamed with The Chew co-hosts, and each pair had someone who was OK in the kitchen and a partner who was not so great.
The Chew: Mario Batali Coq Au Vin Recipe Ingredients
The braising liquid for this recipe would work for any type of meat you wanted to use, so it’s one of those bits of knowledge you can build upon. You can also feel free to use any type of mushrooms you like (just be sure to rehydrate dehydrated mushrooms if you are using those).
The sauce is dairy-free but will almost have a creamy consistency. Reduce the wine by up to half before adding it to the pot. Mario recommended serving the same wine you use to braise.
- 6 oz diced Pancetta
- 2 diced Carrots
- 5 trimmed Cipollini Onions
- 1 cup halved Cremini Mushrooms
- 1 cup Chicken Stock
- 6 sprigs Thyme
- 4 lb Chicken, sectioned
- 2 ribs diced celery
- 3 cloves sliced Garlic
- 3 tbsp Tomato Paste
- 4 cups Red Wine (reduced to 3 cups)
- 6 sprigs Parsley
- Olive Oil
- Salt & Pepper
Mario Batali: The Chew Coq Au Vin Recipe Directions
- Season chicken with salt and pepper. Sprinkle with flour.
- Heat olive oil on medium in a dutch oven to brown the pancetta.
- Brown chicken, working in batches, cooking skin side down first.
- Reserve browned chicken on a plate.
- Add mushrooms, garlic, onions, carrots and celery to soften for about five minutes; salt and pepper.
- Stir in tomato paste and cook to a rust color.
- Add a tablespoon or two of flour.
- Pour in stock and wine reduction.
- Tie herbs together and add them in.
- Return chicken and pancetta to the pot.
- Bring to boiling, then reduce and simmer, covered, for two hours.
- Serve with noodles or mashed potatoes.