Sizzling Skillets and Other One-Pot Wonders - Emeril Lagasse [41]
4. Add the remaining 2 tablespoons of oil and the butter to the pan. When the butter has melted, add the onion, bell pepper, and celery to the pan and cook, scraping the bottom and sides to loosen any browned bits, until the vegetables are softened, about 4 minutes. Add the shallot and garlic and cook until fragrant, 30 seconds. Add the bay leaves, dried herbs, and tomato and cook until the tomato begins to give up its liquid, about 4 minutes. Stir in the wine, stock, and remaining 1 teaspoon salt and bring to a boil. Return the beef to the pan, cover, and transfer to the oven. Cook until the grillades are fork-tender, stirring occasionally, about 2 hours. Remove the bay leaves.
5. Serve over the grits, garnished with the green onions and parsley.
4 to 6 servings
STONE-GROUND GRITS
1 cup milk
3 cups water
1 cup stone-ground grits
1½ teaspoons salt
¼ teaspoon freshly ground black pepper
1 cup finely grated cheddar cheese
2 tablespoons butter
Place the milk and water in a medium saucepan and bring to a boil over medium-high heat. Add the grits and lower the heat to produce a gentle simmer. Cook, partially covered and stirring often, until the grits are tender, adding more water if the grits get too thick before they are tender, 45 to 60 minutes. Add the salt, pepper, cheese, and butter and stir to combine. Serve immediately.
4 to 6 servings
COQ AU VIN BLANC
In the Burgundy region of France, coq au vin is typically made with red wine, bacon, and mushrooms. When this dish is made with white wine, it is referred to as coq au vin blanc. My version of this dish has been slightly modernized by the addition of fennel, leeks, and parsnips.
6 ounces thick-cut bacon, cut into thin strips
Two 3-pound whole chickens, cut into 8 pieces each
1 tablespoon plus 1 teaspoon salt
2½ teaspoons freshly ground white pepper
½ cup plus 3 tablespoons all-purpose flour
3 tablespoons unsalted butter
2 medium fennel bulbs, cored and cut into ½-inch wedges
2 cups ½-inch sliced leek, white part only
1½ cups ½-inch sliced parsnip rounds
1 cup ¼-inch sliced celery
3 cloves garlic, peeled and smashed
One 750-ml bottle good-quality dry white wine, such as Chardonnay or Meursault
1 cup seedless green grapes
2 cups chicken stock or canned low-sodium chicken broth
4 sprigs fresh thyme
1 bay leaf
Cooked egg noodles, steamed rice, or French bread, for serving
1. Preheat the oven to 325°F.
2. In a large Dutch oven, cook the bacon over medium-high heat until crisp and golden brown, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate and set aside.
3. Season the chicken with 1 tablespoon of the salt and 2 teaspoons of the white pepper. Add ½ cup of the flour to a resealable 1-gallon plastic food storage bag. Place the chicken in the bag a few pieces at a time and shake until well coated with flour. Remove the chicken from the bag and, working in batches, brown the chicken pieces in the rendered bacon fat over medium-high heat until golden on all sides, 3 to 4 minutes per side. Once browned, transfer the chicken to a platter and set aside. Repeat with the remaining chicken.
4. Pour off and discard any remaining fat and any dark bits left in the pan and return the pan to the stove. Add the butter and heat over medium heat. When it begins to bubble, add the fennel, leek, parsnip, celery, and garlic and cook until the vegetables are tender, 6 to 8 minutes. Stir in the remaining 3 tablespoons flour until combined and cook for 2 minutes. Add 1 cup of the wine and cook, stirring and scraping up any browned bits from the bottom of the pan, until the liquid is almost evaporated.
5. Add the grapes, stock, thyme, bay leaf, and remaining wine, 1 teaspoon salt, and ½ teaspoon white pepper and bring to a brisk simmer. Add the bacon and the browned chicken back to the pan, cover, and place the pan in the oven. Cook until the chicken is tender and the sauce has thickened, 2 to 2½ hours.
6. Remove the thyme sprigs and