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Read by Michael Flamel
Gail and I have traveled the globe, each destination offering its own special charm, but nothing has captured our hearts quite like Paris. While we have tried to recreate the flavors of our travels at home, none compares to a magical winter evening we spent dining on a riverboat, drifting down the Seine, with Paris shimmering around us. The city was wrapped in winter’s cool embrace, but our hearts were warmed by the romance of the moment.
One of the most memorable parts of that evening was the meal – classic French dishes that felt both luxurious and comforting. We fell in love all over again over a pot of Coq au Vin and a simple yet delightful Chicory and Goat Cheese Salad with walnuts. This meal has since become our go-to for special occasions, especially when we want to relive a little of that Parisian magic.
A Parisian Evening
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Coq au Vin for Two
A classic French dish that’s perfect for a cozy, romantic dinner. This rich and savory stew features tender chicken thighs braised in a robust red wine sauce with smoky bacon, caramelized onions, carrots, and mushrooms. The flavors are enhanced with fresh thyme and bay leaf, and the dish is garnished with fresh parsley for a touch of elegance. Serve with crusty bread or mashed potatoes to soak up the delicious sauce.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
- Yield: Serves 4-6 1x
- Category: Entrées
Ingredients
- 2 bone-in chicken thighs
- 1 cup red Burgundy wine (or any dry red wine)
- ½ cup chicken broth
- 2 strips of bacon, diced
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 carrot, peeled and sliced
- 1 sprig of fresh thyme
- 1 bay leaf
- ½ cup cremini mushrooms, sliced
- 1 tbsp tomato paste
- 1 tbsp flour
- Salt and pepper, to taste
- 1 tbsp butter
- Fresh parsley, for garnish
Instructions
- In a large pan, cook the diced bacon over medium heat until crispy. Remove and set aside, leaving the bacon fat in the pan.
- Season the chicken thighs with salt and pepper. Brown the chicken in the bacon fat on both sides, about 5 minutes per side. Remove and set aside.
- In the same pan, sauté the onion, garlic, and carrot until softened, about 5 minutes.
- Stir in the flour and tomato paste, cooking for 1-2 minutes.
- Pour in the red wine, scraping up any browned bits from the pan. Add the chicken broth, thyme, and bay leaf. Bring to a simmer.
- Return the chicken thighs and bacon to the pan, cover, and let simmer on low heat for 30-40 minutes, or until the chicken is tender.
- In a separate pan, melt the butter and sauté the mushrooms until golden, about 5 minutes. Add them to the Coq au Vin during the last 10 minutes of cooking.
- Remove the thyme sprig and bay leaf before serving. Garnish with fresh parsley.
Notes
- Preparation: ~20-30 minutes (chopping vegetables, cutting chicken, and preparing ingredients)
- Marinating (optional): 2-24 hours (if you choose to marinate the chicken in wine beforehand)
- Searing the chicken: ~10 minutes
- Cooking vegetables: ~10 minutes
Serving Suggestions: Serve with a crusty French baguette to soak up the rich sauce, and simple green beans sautéed with butter for a light, refreshing side.
Beverage Pairing: A glass of red Burgundy perfectly complements the dish, but for those who prefer a non-alcoholic option, a sparkling apple cider adds a refreshing twist.
Recipe 2: Chicory and Goat Cheese Salad with Walnuts
It is a delightful and refreshing salad that combines the bitterness of chicory leaves with the creamy tanginess of goat cheese and the crunch of toasted walnuts. The salad is dressed in a luscious blend of Dijon mustard, honey, olive oil, and white wine vinegar, perfectly balanced with salt and pepper. Topped with thinly sliced apples for a touch of sweetness, this salad is a perfect blend of flavors and textures.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Salads & Dressings
Ingredients
- 2 cups chicory leaves (or mixed bitter greens)
- 2 oz goat cheese, crumbled
- ¼ cup toasted walnuts
- 1 small apple, thinly sliced
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 2 tbsp olive oil
- 1 tbsp white wine vinegar
- Salt and pepper, to taste
Instructions
- In a small bowl, whisk together the Dijon mustard, honey, olive oil, and white wine vinegar to make the dressing. Season with salt and pepper.
- In a large bowl, toss the chicory leaves with the sliced apple, goat cheese, and toasted walnuts.
- Drizzle the dressing over the salad and gently toss to combine.
Serving Suggestions: This salad pairs beautifully with Coq au Vin but can also be enjoyed as a light lunch or starter. Serve it with a slice of fresh baguette for a simple, Parisian-style meal.
Beverage Pairing: A crisp Sauvignon Blanc complements the tangy goat cheese and the sweetness of the apple, while a light herbal tea works well for a non-alcoholic option.
Reliving our time in Paris with this dinner for two always brings us back to that serene evening on the Seine, the flavors and aromas of France filling the air, and the city’s beauty creating a romantic backdrop. Whether you’re reminiscing about past adventures or dreaming of future travels, this meal is a delicious way to set the scene for a perfect Parisian evening right at home. ❖
