When food blogging or “flogging” (ok, no one calls it that), it can be easy to get stuck on one particular ingredient or type of food. For instance, when you are feeling snacky…you may follow up a post about Ramen Noodles with a post about Taco Dip. Just sayin’…
Every once in a while though, preparing a meal that represents multiple food groups and is actually somewhat balanced, is the prudent thing to do. I tried to get my Julie and Julia on the other night and found that, similar to the movie, when you try to emulate someone as great as Julia, anything and everything can and will go wrong – like my oven breaking.
The meal, despite several mishaps, misfires and bouts of creative engineering, tasted and even looked pretty delicious. The recipe wasn’t followed, the oven didn’t work and patience wore thin, but in the end it was worth it. What began as an attempt to make classic Coq Au Vin, ended with the discovery of a new favorite recipe – Sober and Broke Chicken.
Sober because I didn’t have the suggested wine necessary for Coq Au Vin. Broke because while most of the herbs are the same, I used veggies that were already in the house rather than grabbing Pearl Onions and Button Mushrooms (honestly France, we get it…you’re fancy).
Sober and Broke Chicken
3 Cups Water
4 Bouillon Cubes
3 Assorted Bell Peppers, Thick Sliced
1 Red Onion, Thick Sliced
10 Large White Mushrooms, Quartered
20 Baby Carrots
1/2 lb Fingerling Potatoes, Quartered
4 Semi-Boneless European Chicken Halves
Olive Oil, to coat
Whole Wheat Flour, to coat
Salt and Pepper, to taste
1 Tbsp Butter
8 Sprigs Fresh Thyme, Diced Leaves Only
2 Sprigs Fresh Sage, Diced Leaves Only
2 Sprigs Fresh Rosemary, Diced Leaves Only
1 Tbsp Fresh Garlic, Minced
Preheat Oven to 375°
In a large pot, bring Water to a boil and dissolve Bouillon Cubes. Add Bell Peppers, Red Onion, Mushrooms, Carrots, Potatoes.Reduce to simmer, stirring occasionally. (Whisk in 2 Tbsp Flour or Corn Starch to thicken broth as desired)
Cut Chicken Halves; separating the wing from the thigh. Lightly rub Chicken with Olive Oil and Toss in Whole Wheat Flour, Salt and Pepper – shaking off excess. Heat a large saute pan over medium high heat. Melt butter, evenly coating the pan. Pan Sear Chicken for 2 minutes per side.
Place Chicken in an oven safe casserole dish. Pour Vegetables and Broth over and around the Chicken. Bake for 30-35 minutes, spooning broth over dish occasionally.