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A Virtual Trip to France- Epcot’s International Food & Wine Festival

October 25, 2011 By D Marie 10 Comments

Focused on the Magic

I’m thrilled to join the excitement over at Focused on the Magic, and contribute a “dish” for Deb’s Virtual Food & Wine Festival.  It’s been a mere 3 weeks since I grazed around the World Showcase,and I wish I could go back for more- now I can!!

At 10:00 am on September 30th (the first official day of the Festival), I headed to the World Showcase with friends, and landed where many folks start their World Showcase adventure- France.

  Though the clock read 10:45, I dove right in, pulled out my “passport”, and queued up.

Because it was the first hour of the first day, France did not have their stamp yet.  Pooh.

Hmmmmmm, what sounds good for breakfast?  I had just run 2 miles with Jeff Galloway at the Meet Up, Eat Up, and sampled the Quinoa Birchermuesli that Disney Chef Gary Jones had prepared, but I’ll confess, I was ready to dig my teeth into something substantial!  Below is my choice, and it was rich and decadent and delicieux.

                                                  Coq Au Vin Avec Gratin de Macaroni


Ingredients


Coq Au Vin
2 pounds skin-on chicken legs
1 bottle dry red wine
coarse salt, pepper
3 tablespoons butter
3 tablespoons canola oil
1/2 pound pearl onions
1/2 pound mushrooms, sliced
1 tablespoon flour
2 large garlic cloves, crushed
3 sprigs fresh oregano
3 sprigs fresh thyme
2 bay leaves
1 cup chicken stock

Gratin de Macaroni
3/4 pound elbow macaroni
3 cups whole milk
4 tablespoons unsalted butter
1/3 cup flour
pinch nutmeg
coarse salt, pepper
1/2 cup heavy cream
1 1/2 cups shredded Gruyere cheese
2 tablespoons freshly grated parmesan

Serves 4


For coq au vin:

  1. Preheat oven to 250 degrees.
  2. Place chicken pieces in a single layer in a large ceramic baking dish.  Pour wine over chicken.  Cover tightly with plastic wrap and refrigerate for several hours.
  3. Drain wine from chicken, reserving wine.  Pat chicken dry with paper towels and season with salt and pepper; set aside.
  4. Heat 2 tablespoons butter and 2 tablespoons oil in a Dutch oven over medium-high heat.  Add pearl onions and cook, stirring often, until golden.  Remove from oil and set on a plate.
  5. In the same pot over high heat, cook the mushrooms until golden brown.  Remove from pan and set aside with onions.
  6. Add remaining 1 tablespoon butter and remaining 1 tablespoon oil to pot over medium-high heat.  Evenly dust chicken with flour.  Add chicken legs to pot in one layer, working in batches if necessary.  Brown chicken on both sides.
  7. Add garlic and reserved wine.  Bring to a boil, stirring frequently.
  8. Tie oregano, thyme and bay leaves together with a small piece of kitchen twine.  Add the herb bundle and chicken stock.
  9. Cover pot and place on middle rack of oven.  Bake 1 1/2 hours.
  10. Remove pot from oven.  Remove chicken and set aside on a plate.
  11. Place pot over medium-high heat on stove top.  Simmer, uncovered, 20 minutes, or until sauce is thickened and reduced by 1/3.  Stir in mushrooms and onions.
  12. Place chicken on a platter.  Remove herb bundle from the sauce, then pour sauce over chicken.
For gratin de macaroni:

  1. Preheat oven at 400 degrees.  Butter a large baking dish; set aside.
  2. Cook macaroni until just al dente, or slightly underdone.
  3. While pasta cooks, heat milk in a small saucepan over medium heat; do not let simmer.
  4. While pasta cooks, melt butter in a medium saucepan, then add flour.  Stir 1 to 2 minutes, until mixture is golden.  Slowly whisk in warm milk.   Add nutmeg, salt and pepper.  Cook sauce, whisking often, until thickened, about 10 minutes.
  5. Remove from heat, add heavy cream and half of Gruyere.  Stir until cheese is completely melted.
  6. Combine macaroni with cheese sauce; pour into prepared dish.  Top with remaining half Gruyere and Parmesan.  Cover dish with foil.
  7. Bake 10 minutes; remove foil and continue baking until cheese is golden brown.
  8. To serve, cool macaroni at least 10 minutes and serve with chicken.
Thank you Deb!  I am now inspired to actually prepare the dish for my family.  If you’ve been following my latest family saga, we are embroiled in the college application process until November 1st.  My plan is to make my Coq Au Vin Gratin de Macaroni as a celebratory meal next week.  Until then, I can share a wonderful tidbit from one of my latest Walt Disney World souvenirs:
What to Drink
Burgundy- Village Volnay or Nuits St. Georges
A Votre Sante

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Filed Under: Blog, DISney, Running

Comments

  1. Debs says

    October 25, 2011 at 4:12 pm

    Oh my that sounds delicious!!! I have got to try it! That cook book looks intriguing too! What an exciting trip you had…eating and running off the calories..perfect combo!

    Thanks so much for joining the Virtual Food & Wine Festival!!

    Reply
  2. Kathy says

    October 25, 2011 at 4:46 pm

    Mmm! That DOES sound good! I'd definitely want to celebrate with that meal!

    Reply
  3. Diane says

    October 25, 2011 at 9:13 pm

    It does sound very yummy, I will be trying that. And the cookbook looks awesome. I wish I had gotten there to get one.. Thanks for sharing..

    Reply
  4. blogging says

    October 26, 2011 at 1:32 am

    Thanks Diane. The Cook Book really is wonderful. (I collect them, and this is a goodie!)

    Reply
  5. blogging says

    October 26, 2011 at 1:34 am

    Kathy, I have terrific memories of you, Hawaii, Poland, Germany… My book keeps them alive!! xo

    Reply
  6. blogging says

    October 26, 2011 at 1:37 am

    Deb, This virtual Festival is a FANTASTIC idea. Thanks for letting me join in the fun!!

    Reply
  7. dizzneemomma.com says

    November 1, 2011 at 7:28 pm

    I'd love a plateful about now. Sounds delish!

    Reply
  8. blogging says

    November 2, 2011 at 1:00 am

    Lucinda- THEIRS was delicious. Let's see how mine tastes!!

    Reply
  9. Beth Doda ~ disneymom2jhe says

    November 7, 2011 at 7:40 pm

    I am going to have to try this recipe! It sounds delicious! My parents took the kids one night of our trip, so Pierre and I had a full night of strolling through the F&W Festival and sampling all the great food and drinks. It is just amazing all they have to offer! I can't wait to go back and do it all over again! 🙂

    Reply
  10. blogging says

    November 7, 2011 at 7:52 pm

    Beth, that must have been a dream! It was my first time to the F & W too, and I am excited to go back. So glad you had such a good time during your 25th Anniversary trip!!

    Reply

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"Laughter is timeless. Imagination has no age. And dreams are forever.” ~ Walt Disney

Physical therapist, doctor at 60!, special needs advocate, and late-in-life runner, I offer prescriptions for a happy and full lifestyle for all.

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