Kitchen Day 12

The real test is Time...

Today was intense. By far my most difficult day in class. Definitely one of the most rewarding in return though! We made so many components today, two proteins, three sauces, two sides... It was crazy I tell you!

We did have to create a banquet once more, way too many components and styles for one dish!

This was the first real test in my opinion; almost a real drill, in menu-style, session. Multiple dishes with many different parts coming together to create a meal, all had to be made in the right order and within the slotted time for our service.

It was so much, almost chaos, that my mini-team (Bubba, Mikandra and myself) that we totally forgot to make an entire dish! Hahaha! It was a bit disappointing when we realized it but in turn we were the ONLY team to make a Coq au Vin as the recipe intended! (Everyone else might argue, even Chef, but we cut our legs into the quarters and also used the oven. No one else did either one!) I am very happy about this dish, it was perfect. Had a bit of the wine taste, some bitterness, the mushrooms were just al dente with a small bit of bite, and the chicken fell right off the bone. I will bet you anything we could have served that in a fine dining restaurant and been given an ovation!!!

Coq au Vin (Chicken [no longer rooster, coq] in wine)

• 4 chicken legs with thighs
• 1/4 cup All Purpose flour
• Salt & pepper to taste
• 2oz diced bacon
• 6oz button mushrooms (cleaned and quartered)
• 6oz white onions (medium diced)
• 1/2 qt. chicken stock
• 2 cups Merlot
• 1oz brown roux (made from bacon fat)
• 1 Bouquet Garni (aromatic garnish: ie parsley, thyme, rosemary)

1. Season chicken on both sides and marinate, completely covered, in red wine (we used a blend of Merlot and Cabernet half-half) for a full night. *Note*: this is NOT the 2 cups called for in the recipe.
2. Separate the legs from the thighs, remove skin, and season with salt and pepper.
3. Dice bacon and slowly render in a large, deep pan, preferably cast iron, until fat is melted and bacon is browned. DO NOT BURN!
4. Dredge chicken in flour, shake off excess, sear in bacon pan until golden brown on both sides.
5. Remove chicken from pan, pour off bacon grease and save, deglaze pan with the Merlot. Reduce by half.
6. Incorporate the bacon fat into the wine reduction to make a roux (you might need to add more fat).
7. Add chicken stock and bring to simmer.
8. Return chicken to pan, add bouquet garni, cover and set in an oven at 275F for 1 1/2 hours.
9. While chicken is braising, sauté mushrooms and onions in butter until slightly brown, add to chicken 15 minutes before being done.
10. Remove chicken from pan, thicken sauce with roux, and pour over chicken.
11. Enjoy!

I definitely enjoyed today! I really enjoyed the coq au vin we made! :D