This creamy delicate dish is filled with the aromas of wine, cognac, thyme, onion and garlic. Succulent sauce and fall-off-the-bone flavorful chicken it’s a dish best served anytime! The cognac infused wine sauce has silk like almost gravy like texture and smoothness that really makes you feel like a French cook. The carrots give the dish its sweet side, while the parsley adds in bitter and polishing the dish as a whole. Every spoon full and every bit made me want more and more. My mouth is watering right now, I hope you enjoy!
This recipe is great over thick pasta noodles, egg noodles, risotto, orzo, potatoes, and even rice.
I really hope your enjoy. And would like to mention that I ate the whole stew with my family before I could take a picture, so I’m using an older photo.
4 Cups of Red Wine: Pinot Noir, Chianti or Burgndy
¼ cup of Cognac: ¼ = 1 shot full
One 3-4lb Chicken: cut into 8 pieces
1 bouquet Garni (12 sprigs fresh thyme, 5 springs parsley, and 1-3 bay leaves tied together)
10oz of Pearl Onions (24-30 onions): peeled
8-12oz of White Button Mushrooms: cleaned and either quartered or roughly sliced
2-3 medium Carrots: chopped
3-5 Garlic Cloves: either smashed, chopped, diced, or left whole.
10oz of Lardon or Bacon: diced up (Due to diet restriction Turkey bacon can be used)
3tbls Unsalted butter
Kosher salt and freshly ground black pepper
2 cups chicken stock
A Long lighter or match
Wet/moist towel just in case
11. After 30 minutes the chicken should be cooked to perfection. However if the Onions are not tender or the liquid is to watery/runny, take out the chicken, and continue to cook the stew on med-high too high heat to concentrate the flavors. We want it to look like a glaze on our chicken, a little less thick then gravy. You can do this for a few minutes and then add the chicken in again and continue until you have your desired texture.
There’s no excuse to tardiness, but I haven’t been posting. I know. From going to vacation to starting a new job that pays for my lunch and dinner; I haven’t had a lot of time to spend in the kitchen.
SO New RULE!
I will post at least 2 new recipes or more a month, every other Monday.
This Marinade recipe is sure to make any Lamb hater into a believer. It’s one of my most favorite recipes that I have done numerous times. Its elegant, not too many ingredients, and relatively easy. I’d like to say though that its delicious with chicken, beef, and/or vegetables.
1 Large White Onion
1 Whole bulb of Garlic
2+ tablespoons Orange peels
1 Cup Fresh lime juice
2 tsp Salt
1 tsp Black Pepper
2 tbls Olive Oil
1 cup Plain Yogurt
1/2 Tsp ground Saffron, dissolved in 2 tbls hot water
Minimum 2lbs of Lamb: The kind of cut is totally dependent on your taste. I personally choose the best cut for the price at the time. However the best cut for the job is Lamb rib chops. This recipe can do more then 20 rib chops.
Honestly also one can use chicken and even fish with this marinade. I know many people dont like cross contaminating meats, but I do with this marinade. I dont like wasting this amazingness.
Get a large bowl to combine the ingredients. And a mortar pestle or some kind of instrument to crush the saffron.
1) Set water to boil (just a cup or so of water). While its boiling; thinly slice the onion, and dice up the whole bulb of garlic. Place it in the bowl. Then, put the orange peels, lime juice, salt, pepper, olive oil, yogurt and lastly the saffron water(combine 2tbls of the hot boiling water to the crushed saffron). Stir it.
To quickly de-skin the garlic place it on the cutting board and with the flat of your knife or a flat object slight smash the garlic so that the skin get loose, but dont pulverize the garlic. Take of the skin and chop it up roughly. You might think the smell will never come off your hands but just rub a piece of steel as though its soap, that’ll solve your problem.
The marinade is over! That’s it! It smells similar to a saffron infused, limeade with garlic, and onion. Its very powerful, and flavorful which is exactly what you need in a marinade.
2) Now you’ll need to prep the Lamb. Personally, I take off as much fat as possible. I find it easier to eat when I prep the lamb, and also easier to cook (less flame).
But, you can keep the fat on that’s fine.
3) Place the lamb in the marinade bowl, mix it so the lamb is covered and marinate for 8-24 hours in the frig. Or 4-5 hours on a counter-top at room temperature.
4) The next day grill it on gas or coal! A great website to check for grilling times for various meats is,
That site doesn’t show lamb timings, so:
Hello everyone, my name is Nathan. I live in northern California, some would say central Cali, literally in the Bay Area. I have finally decided to start a Food Blog today after years of nagging myself to do so. I’ve been thinking about it for some time now and have finally fessed up the courage to start one out today, right now, right here!
So the mission is to upload at least 1 new recipe a week, have fun, enjoy and learn a thing or two (maybe 3 or 4…). I want everyone to enjoy the beauty of cooking, to feel the love it gives me, and the joy on the faces of those eating it. I will add tips, tricks, hints, and variations to each dish as well as some history if time allows it. Also I will try my hardest to describe to you how it taste.
I hope you enjoy, please comment, Follow and/or email me any comments, recipes and suggestions. This is my first blog so any help will be awesome!