someone somewhere used the term “sex dinner” once and i cannot for the life of me remember who or why, i just know i knew exactly what they meant when they said it. i rarely do the whole ‘romantic dinner’ thing simply because by the time i’m done cooking an elaborate meal, that’s the last thing on my mind. i’d rather erik just take me someplace we both like to eat for those types of things … but i stumbled upon a romantic dinner setting making Pioneer Woman’s version of Coq Au Vin on Sunday. The chicken was roasted perfectly, the accompanying vegetables were redolent with wine and garlic, erik helped by making beet greens, we warmed up the rest of one loaf of that incredible french bread i made that morning, and we polished off a bottle of red wine together. it was very, very nice. not to mention a lot simpler than a lot of meals i make, especially ones that just sound fancy, such as this one. and an accidental sex dinner is better than no sex dinner, in my humble opinion …
Coq Au Vin
recipe from Pioneer Woman
a whole cut up chicken, or a whole one you’ve butchered yourself (or gotten your husband to do for you)
thick cut, peppered bacon cut into small pieces
garlic cloves, minced
carrot, rough chopped
2 Tablespoons (or so) butter
sliced mushrooms (i use regular white ones)
some red wine (at least 2 cups by her measurement. she calls for Burgundy, i used this:
In a large skillet, cook the bacon. This doesn’t have to be crisp cooked, you can just render it down and get the fat off. Remove the bacon to a plate. Salt both sides of your chicken. Sear the chicken in the leftover bacon grease on both sides until well browned. Place the chicken in a baking dish. In the same skillet, saute the onion, carrots and garlic until the onion is translucent and golden (and delicious looking i might add). Remove the veg to another plate. In a different skillet, melt the butter and saute the mushrooms until browned. Lightly salt them while they’re cooking. Drain the grease from the chicken frying skillet. Pour in the wine and whisk up the brown bits. Let this cook a couple of minutes. Spoon the vegetables and the mushrooms and the bacon on top of the chicken in the baking dish. Pour the wine concoction right on top of all of it. Cover and bake in a preheated 375 oven for an hour and a half (at least). She served hers with buttered herbed noodles. I boiled some egg noodles until al dente and tossed them with a tablespoon or so of butter, some grated parmesan, and a mixture of chopped fresh thyme leaves, fresh tarragon, and snipped chives.
Erik’s Beet Greens
beet greens (duh). he doesn’t chop his up – when i make them, i like to cut them into strips
red wine vinegar
salt and pepper
boil the greens until they’ve wilted down. drain them. toss them with drizzle of olive oil, red wine vinegar, and lightly salt and pepper them.
make a face like you’re smelling a fart while cooking them. like erik here. heh.
for the record, i don’t know why he made that face. probably because he saw me lift the camera and he’s not keen on having his picture made. oh well. deal with it honey!