I just remembered that while I was stuck on that plane last week coming back from being an international businessman (shame I don’t get international businessman pay BTW) there was a salesman sitting behind me next to an English undergraduate.
I know this because the guy didn’t stop talking from the moment I sat down until the moment I got up, opened the rear door and threw myself out at 22,000ft.
Okay I didn’t do that but honestly I would have rather been stuck next to a 300lb screaming monster-baby. With a bad vomiting bug.
Now this guy couldn’t stop talking because a) he was a salesman and b) he was nervous (probably because of the dodgy engine; see the last post). But he was scaring the hell out of the student. She was laughing in that hysterical way you would do as someone explains to you that the reason they say get into the ‘brace’ position if you are unlucky enough to be in an airplane disaster scenario isn’t to try to save your life, it’s to try and keep your teeth in your face so they can identify your body from dental records. Nice.
That guy was an arsehole but his buddy was worse – some kind of Eastern European who was trying to chat this girl up by explaining that his girlfriend had left him and that he was looking for love because he had ‘biological needs’. Really? Keeping looking mate you’re going to be in it for the long haul.
Anyway, after a particularly stressy work week I decided to unwind with a serious dose of cooking. I decided to try Coq au Vin again. This time with croissant!
For Coq au Vin with Croissant Cobbler (based on something I found in the BBC Good Food magazine) you will need
- olive oil
- 1 large sweet onion
- 3 cloves garlic
- punnet button mushrooms
- 5 chantenay carrots
- 1 cup lardons
- 6 chicken thigh fillets, skin off
- 2 glasses red wine
- 1/2 pint chicken stock
- 1 generous glug brandy (a glug is whatever you want it to be)
- 2 tbsp tomato puree
- 2 bay leaves
- sprig of thyme
- big knob of butter
- 2 tbsp plain flour
For the cobblers
- 1 pack ready to roll croissant dough
- 3 tbsp butter, softened
- 1 tsp thyme leaves
- chopped parsley
- 2 cloves garlic, grated
First get a Dutch oven and heat the oil. Add the onions, garlic, mushrooms and bacon and fry for a couple of minutes
This is easy I just realised. Now add the chicken, wine, stock, brandy, bay leaves and tomato paste
Bring the pot to the boil, add the thyme and turn down to a low simmer
Add the carrots and leave to simmer, covered, for about 30 minutes. Then add the carrots and continue to simmer for another 25 mins.
Meanwhile make the croissant cobblers. Open the amazing exploding pastry pack.
Unravel the pastry. Squeeze the diagonal tear marks together a bit and then split the pastry into three along the vertical marks. Mix the butter, garlic and herbs and spread over the pastry
Roll the pastry up into three rolls
Cut each roll into four. Place evenly on the baking sheet
Pop in a preheated oven at 180 centigrade for 10 mins. Now back to the Coq au Vin. It needs thickening. Combine the butter and flour and then stir into the gloop until it dissolves (not too hard, you don’t want the chicken to fall to bits)
Continue to simmer with the lid off. Nearly ready. This is making me hungry and I’ve already eaten it.
Pop the cobblers on top of the chicken
Serve up with a nice red wine (as opposed to a not-nice one)
Out of ten I would give this ten. Actually I ate so much of it I felt a bit ill.
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This dish looks incredible! Love your writing too and that humorous description of your airplane ride – made me laugh out loud!
Very kind words – I do love a good palava and so forth
Lovely stuff – nice and rich! The flight seat lottery can be very cruel at times, you have my sympathies – so many nutters out there it’s untrue.
Yes it makes taking the train look like a pleasant experience sometimes
Very good indeed. I love it and am impressed by the fine pouring shot. You know I love a good pouring shot.
Pouring shots are what this game is all about!
That just looks amazing!!! I have always wanted to make coq au vin. And it has wine AND Brandy. Cooking with booze is great 🙂
Cooking with booze is the only way to cook! Except for breakfast. No one wants vodka in their cornflakes
That’s why they invented mimosas
!
you know its good when you eat till ill 🙂
Oh god yes.
Another winning meal. You do know you’re killing me since I’m still without kitchen? Soon, very soon ill be able to give this one a try.
Are guys still trying that ‘needs’ line? I thought that one went out back in the 50’s. but the talker from NY – if you could have thrown him off the plane at 22,000 ft you would have done everyone a favor.
Yes I had a quick check on your blog – no new updates. Come on I need to see the progress
After today! The wall tiles were finished yesterday and the electrician’s finishing the under cabinet lights. I just couldn’t take pictures yet with the wires sticking out of the wall. But…I am loving it and it’s so close I can almost taste a home cooked meal.
It isn’t nice to rub your amazing meals in people’s faces. 😉 Good grief, this looks incredible!
Yes but I’m suffering. I’m on the verge of moving down a belt buckle hole.
Will give that a go soon. Cheers. The old biological needs chat up line never worked for me either. Mind you begging her didn’t as well
Crying is also a bad move. Unless you are trying to chant up a Cathy Bates clone from Misery. But that’s another story,
Begging not a good way to go either
Your stew looks fabulous. When I saw the first picture, though, I thought it was some kind of cinnamon role in caramel sauce. Ha! You reeled me in with the fake-sweet ploy!! However, neither I nor any other woman I know would be reeled in by the ‘biological needs’ pick-up line. Wow, there’s a guy who really understands the opposite sex.
I couldnt wait to stand up to leave so I could see what those two looked like. The loud salesman (a New Yorker) told the girl he was 30. But he looked older than me and its been a long long time since I was 30. The other guy didn’t look like he could pull a muscle, let alone a woman.
And here I sit in front of my computer, laughing out loud. I can always count on you to bring humour to my day!
At least the flight stimulated some inspired cooking.
Yes I do love a good commuting rant
Reblogged this on Strawberryquicksand and commented:
If you like cooking and enjoy a spot of humour, then check out Happiness Stan’s blog! This is one moutwatering meal!
Spread the food love – thanks!
This is a fantastic recipe – so flavorful, elegant and impressive! I look forward to trying it. Best, Shanna
Yes it kind of combines French country cooking with a good dose of stodge – perfect
Oh, agreed! – Shanna
mmmmmh and more mmmmmh, what a combination!
I know I couldn’;t stop eating it
mmm Made me hungry reading that and ive already eaten. Think i’ll give this a whirl.
Thanks
I had the same problem
All that buttery pastry and sauce. YUM 🙂
Yes a perfect combo