Wednesday, November 25, 2020

Home Eat & Drink Recipe: Meditrina's Coq au Vin

Recipe: Meditrina's Coq au Vin


Meditrina’s Coq au Vin, photo by Adam Finkle

Coq means rooster, and that’s a clue to the nature of this dish—a tough old rooster requires long, slow cooking. These days, it’s most often made with chicken, browned then braised in red wine (traditionally Burgundy, but not necessarily), mushrooms, salt pork, onions and garlic.

Here is how Meditrina does it.


12-15 small cipollini onions
4 chicken thighs and legs, or 1 large chicken, cut into serving pieces
Kosher salt and freshly ground black pepper
1 cup flour
8 oz. slab bacon, cut into 1/2-inch-thick strips
20-30 medium-sized cremini mushrooms
3/4 cup brandy
1 1/2 (750-ml) bottles red Burgundy
3 Tbsp. tomato paste
1 medium onion, roughly chopped
2 stalks celery, roughly chopped
2 medium carrots, roughly chopped
8–10 cloves garlic
bundle of fresh thyme
2 cups chicken stock
1/4 cup butter

Slowly cook the bacon in a big sauté pan over medium heat until it is golden brown and crispy. Remove bacon from the pan and set aside. In the same pan and fat, saute the onions and mushrooms. Remove from the pan and store in the fridge until ready for use.

Season the chicken on all sides. Place it into a big plastic bag with the flour and shake to coat it well. Brown chicken in the same bacon fat (you may need to add some olive oil) until deep golden brown. Transfer the chicken to a large enameled cast-iron pot.

Pour off any remaining fat and deglaze the pan with the brandy and 2 cups of the wine. Reduce by half.  Pour this into the pot along with the chicken stock, tomato paste, onion, carrots, celery, garlic and thyme. Add remaining wine. The chicken should
be almost covered.

Place the chicken (and the entire enameled cast iron pot) in the oven at 275 to 325 degrees and cook for 2 to 2 1/2 hours, or until the chicken is tender enough to fall off the bone. Make sure the chicken remains at a low simmer—no more.

Remove cooked chicken and keep it in a warm oven. Strain the sauce to remove the vegetables, then pour it in the pot and reduce by half. Add the bacon, onions and mushrooms and heat. Off-heat, whisk in the butter a little at a time. Add chicken.

-Mary Brown Malouf

Happy Friday! We all know the best way to celebrate the end of the week is with a cocktail 😉! ⁠

🍸 And our next highlighted cocktail is the perfect way to start your weekend. @alibislc's 'Far From The Tree' by Clif Reagle:⁠

1.5 oz. @shdistillery Bourbon⁠
1.5 oz. Utah Honey and Akane Apple Shrub⁠
.25+ oz. @waterpocketdistillery Snow Angel .25 oz. lemon juice⁠
Barspoon of simple syrup⁠
2 dashes Regans Orange Bitters⁠
Combine in shaker over ice, shake and strain into a footed glass. Serve with dried apple garnish.⁠

“My goal for this drink was to make it with as many local ingredients as possible,” says Reagle, “and seeing as the farm scene is pretty quiet in November I decided to go with a classic method of fruit preservation: the shrub.⁠

VOTE VOTE VOTE AWAY! Grab our magazine, grab a cocktail (or make it yourself) and get voting. Cheers!🥂⁠

Link in bio to vote and learn more about Clif Reagle!

Yes. Thanksgiving is going to be different this year. So instead of stressing out to prepare a meal, help support local restaurants who need our love this Thanksgiving. 🦃⁠

Restaurants are doing what they can to make this Thanksgiving seamless for us. With offerings of curbside pick up, meal kits, and even delivery, ordering out this Thanksgiving seems like a no-brainer.⁠

Oh and did we mention no family-sized mess to clean up afterward? That’s a win-win in our book. 😉 Check the link in bio for full list of restaurants. 🍽️

Don't forget to vote in our 2020 Cocktail Contest!! 🍸🍹🥂⁠

Our next highlighted coktail is @thecopperonion's “Not Today Satan” by Frank Mealy:⁠

1.5 oz. @shdistillery Bourbon⁠
1.5 oz. pear shrub (Champagne Vinegar/Earl Grey simple 2:1)⁠
.75 oz. lemon juice⁠
Preheat glass with hot water. Mix ingredients, pour into the hot glass, top with hot water and garnish with cinnamon stick, star anise and dried pear.⁠

Mealy is a full-time bartender for the Copper Group. “Inspiration for this drink came from the expectation that we’re going to be running our outdoor patio season longer because of Covid.” People are more comfortable sitting outside, Mealy says, “So I wanted to make a hot drink for the colder months.”⁠

VOTE VOTE VOTE AWAY! Grab our magazine, grab a cocktail (or make it yourself) and get voting. Cheers!🥂⁠

Link in bio to vote and learn more about Frank Mealy!

Our 2020 Cocktail Contest is live!! 🍸🍹🥂

We’ll be highlighting our cocktail contest contestants throughout the next few weeks. Starting with @takashi_slc’s “Red Dirt Garden” by Crystal Daniels:

- 1.5 oz. Amaro Bilaro
- .5 oz. @shdistillery Barrel-strength Rye
- .75 oz. Lemon juice
- 1 oz. Red rice orgeat made with @redbuttegarden botanicals
- Pinch of Jacobsen Salt from @caputosmarket

Daniels garnished her cocktail with banana leaves and an edible begonia- if you can’t get the begonia, another colorful edible bloom will do. 🌺

VOTE VOTE VOTE AWAY! Grab our magazine, grab a cocktail (or make it yourself) and get voting. Cheers!🥂

Link in bio to vote!

Did you know that the first woman to cast a ballot in the United States voted right here in Salt Lake City?

In 1870, on her way to work as a schoolteacher, Seraph Young stopped by SLC’s old City Hall—right across from the Capitol—and made history as the first woman to vote under a women's equal suffrage law.

Like many of us, Young voted early in that election simply because she had to get to work on time. Her story reminds us of the power ordinary people have to make history. Now, get out and vote!

Photo: Ron Fox

Our November-December issue is on stands now!!⁠

And our annual cocktail contest is open for voting! Take all precautions, support our hardworking hospitality community and remember to smile. 🍹🍸🧉⁠

Pick up a magazine, grab a cocktail and vote! Happy November, everyone! ⁠

Check the link in bio to vote.

Trick or treat? COVID cases are getting scary.

111K confirmed cases and 601 deaths in Utah.

Link in bio for a little op-ed on face masks. 😷

Here in Utah, we live on the traditional and ancestral homelands of the Shoshone, Paiute, Goshute and Ute Tribes. Today we celebrate the people who first called this land home. We remember the struggles and tragedies they endured and recognize the fight for justice and autonomy that Indigenous Peoples still face. ⁠

Go to the link in bio to give to Diné Bikéyah and support Bears Ears. 🏜️

Last night’s vigil for Breonna Taylor. ...