Halloween Sinister Stew
Halloween Sinister Stew, Cursed Midnight Rice, Garnished with Ant Shavings, : Coq au Vin, Forbidden Black Rice, Fermented Black Garlic: This Sinister Stew brings a dark, rich, and hauntingly delicious twist to the classic Coq au Vin, perfect for Halloween. The marinated chicken with its eerie purple hue and thick, velvety sauce creates a spooky, unforgettable feast.
Ingredients
Halloween Sinister Stew/Coq au Vin/Chicken in Wine
For the Marinade:
• 4 bone-in chicken thighs (or a mix of thighs and drumsticks)
• 1 cup Pinot Noir (or dry red wine)
• 2-3 sprigs fresh thyme
• 6 garlic cloves, halved
• Salt and pepper (measure with your heart)
For Cooking:
• 1 tbsp olive oil
• 4 slices of bacon, diced
• 3 shallots, peeled and halved
• ½ cup carrots, chopped
• 1½ cups mushrooms, sliced
• 2 cloves garlic, minced
• 1½ cups red wine (Pinot Noir or dry red wine)
• 1 cup chicken broth
• 1 tbsp tomato paste
• 1 bay leaf
• 2 sprigs fresh thyme (or 1/2 tsp dried thyme)
• 1/4 cup flour (for thickening)
Cursed Midnight Rice/Forbidden Black Rice
• 1 cup forbidden black rice
• 1¾ cups water
• 1 teaspoon olive oil
• Salt and pepper to taste
Directions
Halloween Sinister Stew/Coq au Vin/Chicken in Wine
Place the chicken in a bowl or large zip-top bag. Add the wine, thyme sprigs, halved garlic cloves, and salt and pepper. Cover and refrigerate for 4-6 hours to allow the flavors to infuse.
In a pot, heat the olive oil over medium heat. Add the diced bacon and cook until crispy, leaving it in the pot. Remove the chicken from the marinade, pat it dry, and sear on both sides until browned, about 5 minutes per side. Note: The chicken may look purplish from the marinade, which is normal.
Set the seared chicken aside.
Add the shallots to the pot with the bacon, sautéing until they begin to soften, about 3 minutes. Add the mushrooms and cook until they start releasing moisture, about 3 minutes. Stir in the garlic, cooking for an additional minute until fragrant, then add the carrots.
Pour in the remaining red wine, stirring to loosen any browned bits from the pot. Allow the wine to reduce by half, about 10-15 minutes.
Once reduced, add the tomato paste, bay leaf, and thyme, stirring to combine. Place the seared chicken into the pot with the reduced wine and vegetables.
Pour the chicken broth over the top of the chicken, covering it halfway. Bring the mixture to a gentle boil.
Place a fine-mesh strainer directly into the pot and add ¼ cup of flour into the strainer. Using a whisk, gradually whisk the flour through the strainer into the pot. This method prevents lumps, ensuring the flour is smoothly incorporated into the sauce.
Once all the flour is blended in, cover the pot and let it simmer for 30 minutes, stirring occasionally to prevent sticking. This simmering will cook out the flour taste and thicken the sauce into a stew-like consistency.
Remove the bay leaf and thyme sprigs
Cursed Midnight Rice/Forbidden Black Rice
In a medium pot, combine 1 cup of forbidden black rice, 1¾ cups of water, 1 teaspoon of olive oil, and salt and pepper to taste. Place the pot on the stove over medium-high heat and bring the mixture to a boil.
Once boiling, cover the pot with a lid, reduce the heat to low, and let it simmer for 40 minutes.
After 40 minutes, turn off the heat and let the rice sit in the pot for an additional 5 minutes.
Remove the lid, fluff the rice with a fork, and serve warm.
To plate the dish, place the rice in the center. Add one chicken thigh to one side of the rice, and spoon the vegetables and stew on the other side. In the empty part of the plate, add the fermented garlic pieces. Garnish the meal with a few additional garlic pieces on top.
Fun Fact: Forbidden black rice, also known as “emperor’s rice” or “forbidden rice,” has a rich history that dates back over 2,000 years in China. This variety of rice was once reserved exclusively for the emperor and his family, as it was believed to have health benefits and to promote longevity. The high cost and rarity of black rice made it a symbol of status and wealth.
Today, black rice is celebrated not only for its historical significance but also for its nutritional value. It is rich in antioxidants, fiber, and essential nutrients, making it a healthy choice for various dishes. Its nutty flavor and striking dark color also make it a visually stunning addition to meals.
