This is a sponsored post written by me on behalf of Safeway. All opinions are 100% mine.
This Valentine’s Day we’re doing something much different than past years.
As you can imagine, I cook a LOT. It’s something I still love to do, especially during the cold winter months when I’m more in hibernation mode. That’s also why I probably enjoy a meal out more than most. It allows a break so that I don’t burn out.
Which is why for Valentine’s Day, we almost always call for reservations.
This Valentine’s Day might look different for a lot of people, but “different” can be a great thing! I’m actually excited to surprise Rob with this delicious Coq au Vin, which I don’t believe he’s ever had but I’m certain he’s going to love.
Coq au Vin is basically just stewed chicken, so think of it like chicken stew. Except it’s so much more than that. The chicken marinates in red wine for anywhere from 4-24 hours, the sauce gets reduced down until it’s thick and rich, and the resulting flavor is simply incredible.
It’s also incredibly simple and is a dish that must be partially made ahead, with the option of making it almost entirely ahead so that you can spend your evening relaxing with your loved one.
All of the ingredients for this Coq au Vin were picked up at Safeway. For a dish as special as this one, you need to be sure that all of your ingredients are of the highest quality, and Safeway always delivers. Their fresh meat, seafood, floral, produce and bakery offerings are top notch! I especially love the floral arrangements by debi lilly and I always pick some up for Valentine’s Day.
For a simple yet impressive dessert, I made these chocolate spoons. We enjoyed the chocolate right from the spoon then stirred them into some Kahlua hot chocolate. A perfect end to our evening!
Here are the products I bought from Safeway this year to make this Coq au Vin:
- chicken legs and thighs
- chicken stock
- 2 bottles of red wine (one for the Coq au Vin; one for enjoying with dinner)
- crimini mushrooms
- onions, fresh garlic, and carrots
- tomato paste
- fresh thyme
- pearl onions
- chocolate for the chocolate spoons
- cauliflower to make a simple cauliflower mash to be served with the Coq au Vin
- floral arrangements (these will be picked up tomorrow – I can’t wait!)
Anything that I didn’t purchase was only because I already had it on hand. The amount of items I needed to purchase was only 14 (which is partly why they needed to be very high quality) so I was able to prepare an exceptional meal for our Valentine’s Day dinner with few ingredients and easy effort.
I also ordered our groceries through Safeway to be delivered, which I do often but especially over the past year. It’s quick, easy, timely, and accurate, which means I have more time to just relax and enjoy! They also offer DriveUp & Go™ for another convenient way to shop.
- 3 lb chicken legs and thighs
- 1 1/2 tsp coarse salt, divided
- 1/4 tsp freshly ground black pepper
- 1/2 cup chicken stock
- 2 1/2 cups red wine
- 2 tbsp brandy
- 1 bay leaf
- 4-6 oz pancetta, diced (or bacon)
- 1 lb crimini mushrooms, thickly sliced
- 1 large onion, chopped
- 2 large carrots, cut into bite-sized pieces
- 4 garlic cloves, minced
- 1 tbsp tomato paste
- 1 tbsp all-purpose flour
- 3 sprigs fresh thyme (more for garnish, if desired)
- 8 oz frozen pearl onions, thawed
- more salt and pepper to season, if necessary
- Place the chicken in a large bowl and season it with the salt and the pepper. Add the chicken stock, wine, brandy, and the bay leaf to the bowl, then combine it all gently with clean hands. Cover the bowl and refrigerate at least 4 hours and up to 24 hours.
- Remove the chicken from the marinade and pat it dry, reserving the marinade.
- Preheat a large dutch oven over medium heat. Add the pancetta and cook, stirring occasionally, until it's well-browned. Remove the pancetta with a slotted spoon and set it aside.
- Turn the heat up to medium-high. Place the chicken pieces skin-side down into the pot and cook until it's nicely browned, about 5 minutes. Flip to brown the other side and cook about another 3 minutes. (Do this in batches if necessary). Remove the chicken and set it aside, then drain all but 3 tbsp of the fat from the pot.
- Add the mushrooms to the pot and cook, stirring occasionally, until all their liquid has released and evaporated and the mushrooms are starting to brown, about 5-6 minutes.
- Turn the heat back down to medium. Add the chopped onion and carrots to the pot and cook, stirring occasionally, until the onions are just starting to brown, about 5 minutes. Add the garlic to the pot and cook, stirring frequently, about 1 more minute.
- Add the tomato paste and flour to the pot and cook for another minute, stirring frequently.
- Pour about a cup of the reserved marinade into the pot and stir to scrape up any browned bits at the bottom. Add the remaining marinade. Bring it to a boil and cook for about 10 minutes, or until it's reduced by almost half.
- Reduce the heat to low. Add the chicken, thyme sprigs, and reserved pancetta to the pot, submerging it as much as possible in the sauce. Cover the pot and simmer for an hour.
- Uncover the pot and add the pearl onions. Cook uncovered for about another 30 minutes or until the sauce has thickened.
Feel free to simmer this much longer in the final step if you have more time before dinner. I've simmered it as long as 2 hours (once the sauce is at the perfect stage, cover it so it doesn't reduce more). It's perfectly delicious at just 30 minutes, however!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 1209Total Fat: 84gSaturated Fat: 28gTrans Fat: 0gUnsaturated Fat: 49gCholesterol: 398mgSodium: 977mgCarbohydrates: 16gFiber: 2gSugar: 6gProtein: 74g
This data was provided and calculated by Nutritionix.
I shopped at Safeway in my local area, but you can also find high-quality plant-based products at the Albertsons Companies family of stores, including Albertsons, ACME Markets, Jewel-Osco,Randalls, Shaw’s Supermarket, Star Market, Tom Thumb and Vons.