Coq au Vin Meal with Edible Seattle

Coq Au Vin 

Serves 4

6-8 bone-in, skin-on chicken thighs 
2 Tbsp. olive oil
3 sprigs lemon thyme
1 fresh bay leaf, dry is fine 
4 carrots, peeled and sliced on the bias 
1 cup frozen pearl onions
2 cups crimini or baby bella brown mushrooms, halved 
4-6 cloves fresh garlic, smashed
1/2 red onion
2 cups light red wine like a pinot noir
Salt and pepper to taste 

Preheat your oven to 350 degrees. In a heavy bottom cast iron (preferably enamel covered, but any pan suitable to go from stove top browning to oven braising is okay), season both sides of the chicken with salt and pepper. Over medium to medium-high heat brown each chicken thigh in the olive oil, skin side down until golden and crisp, about 4-5 minutes. Remove the chicken from the pan and set aside. Sauté the vegetables and herbs for 2-3 minutes in the chicken drippings and then add the garlic. Nestle the chicken thighs amongst the veggies and add the wine, skin side up. Add one cup of water and season the entire thing again with salt and pepper. Cover tightly and bake in a 350 degree oven for 60-90 minutes or until the chicken is fall-apart tender and the sauce has reduced. Serve atop parmesan polenta with a side of lightly dressed greens.

Creamy Parmesan Polenta

Serves 4

1 cup stone ground cornmeal polenta (instant works as well)

4-5 cups chicken stock

2 Tbsp. butter

Salt and pepper to taste

¼ cup heavy cream

1 cup grated parmesan cheese

In a heavy bottom large stock pot, combine cornmeal and chicken stock. Simmer over medium heat for 45-60 minutes until the cornmeal becomes tender and the liquid is fully absorbed but still loose. Add salt and pepper, taste for seasoning. Remove from heat and add butter, cheese, and cream to finish. 

Simply Dressed Greens

2 heads butter or Boston lettuce, about 5-6 cups

1 cup arugula

½ cup tender fresh herbs (basil, tarragon, flat leaf parsley, etc.)

Classic Citrus Vinaigrette  

2 Tbsp. finely diced onions

The juice and zest of one lemon

1 Tbsp. white or champagne vinegar

1 tsp. honey

½ tsp. kosher salt

¼ tsp. cracked black pepper

½ cup light tasting oil

Wash and tear the lettuces into large pieces and place in a large serving bowl. Cover with arugula and herbs.  To prepare the dressing, allow the onion to sit in the lemon juice and vinegar for at least 3-4 minutes before whisking in the rest of the ingredients.  Pour the desired amount of dressing over top of the greens and gently mix before serving.