Did you know Shane and Ilya cooked together in Heated Rivalry… If you haven’t read the bonus chapter then spoiler alert 🚨
It’s no surprise the dish of choice is the ever so complex and traditional recipe Coq 🐓Au Vin 🍷…A perfect fit for Shane’s personality. Whereas it’s clearly indicated in the book Ilya took the role as his sous chef. 🧑🍳 However we all know the mastermind mother @rachelreidwrites probably chose the dish because of the play on words/innuendo 😏
🐓Full free recipe in comments
🍷 Save in your favorites for that next dinner party, share with fellow loons or for that future Season 2 watch party #coqauvin #frenchcuisine
#heatedrivalry #heatedrivalryfood #heatedrivalryrecipes
8 months agoeatnrivalry
Directions -Chop and prep all ingredients and have them at the ready. -In a 7 qt ceramic cast iron casserole pot, brown the onions and mushrooms slowly on medium/ low heat. Remove from pot and set aside when onions are translucent and mushrooms light gold/brown. -Melt the butter in the pot, and add the cooked bacon to infuse the butter. Remove the bacon and set aside before it gets too brown -Add chicken to the pot and sear until golden on both sides (approximately 8-10 min) -Traditional method (Note flambé is an optional step you can just add the cognac and allow to slowly simmer off the alcohol. These directions are only here for the experienced chef who wants to follow the traditional French cooking method, and knows proper kitchen techniques and safety): Add the bacon back in, pour in the cognac and with a long neck lighter (Follow proper safety for flambé: wipe up any spills, be sure to step away with outreached arm, and leave nothing ignitable nearby, including sleeves, clothing or on person) flambé the chicken, by shaking the casserole pot on the burner holding the pot handles with potholders out of the way until flames subside. Have the heavy pot lid, fire blanket and/or extinguisher at the ready and nearby in case of need to extinguish flames -Pour the wine, beef bone broth, over the chicken then stir in the garlic, bay leaves, thyme, and tomato paste. Then stir in the carrots and pearl onions -Allow to simmer for 25-30 minutes covered or until chicken juices run clear when meat is pricked with fork (or internal temp is 165F) -Remove the chicken temporarily onto a plate, and reduce by half volume the cooking stew/sauce -Stir in the Beurre manie until the stew/sauce thickens -Add both the chicken, browned mushrooms, and onions as it lightly simmers and baste the chicken. -Pro tip before serving: Remove chicken and place on foil lined baking sheet skin side up, and broil in oven to crisp the skin. Watch carefully so not to burn the chicken. -Serve the stew/sauce in bowls with chicken, and garnish with fresh parsley
8 months agoeatnrivalry
Ingredients * 1 tblsp olive oil * 8 ounces white mushrooms sliced in quarters * 1/2 medium onion sliced thinly * 2 tblsp butter * 8-10 slices of no sugar bacon (baked/roasted in the oven at 350F and drained of oil… don’t overcook it) and broken into 1 inch pieces, time saving pro tip: cook it the day before * 1/2 tsp sea salt * 1/4 tsp finely ground black pepper * 4 chicken thighs (skin on and bone-in) * 4 chicken drumsticks (skin on) * 2 cups red wine * 3 cups beef bone broth (no additives, just carrots, water and beef) * 1/4 cup of cognac or brandy * 4 medium carrots (cut into 1-inch pieces ) * 6 cloves garlic coarsely chopped * 1 tblsp Italian tomato paste (just tomatoes as ingredients) * 1/4 tsp dried thyme * 2 bay leaves * 14 oz bag of frozen peeled pearl onions (fresh can be used but frozen is convenient) * Beurre manie: 2 tblsp softened butter mixed well with 3 tblsp flour, however a gluten-free, grain-free(SCD legal) yellow pea flour was used in this video. Red lentil flour can also substitute the pea flour but it may change the flavor profile * Salt and pepper to taste * Fresh minced parsley for garnish
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