Coq au Vin
The other day I wanted to try a different chicken recipe as I tend to get tired of the same style and seasonings. I am sure that I am not the only one out there who gets caught in a cooking rut. I started by Googling chicken recipes. I found this wonderful thirty minute Coq a Vin dish. I don't always have the time or patience to so spend all night in the kitchen, so this quick meal was just what was needed.
I found this recipe at http://www.foodnetwork.com/recipes/food-network-kitchens/30-minute-coq-au-vin.html
Here it is
4 slices bacon, cut into 1/2 inch strips ( I used the whole package of turkey bacon)
10 oz. cremini mushrooms, halved
Kosher salt and freshly ground black pepper
1 1/2 Tbs. all purpose flour
2 gloves garlic, minced
2 Tsp. tomato paste
1 1/2 C. chicken broth
1 C. red wine ( I used Cabernet sauvigon)
1 1/2 C. frozen pearl onions
2 sprigs fresh thyme or pinched dried thyme
2 Tbs. cold unsalted butter (cut into 4 pieces)
Pinch of sugar, optional ( I didn't use any)
1 cooked rotisserie chicken, cut into 8 pieces ( I used chicken tenders from Costco and used about 10 pieces and cut into cubes)
1 Tsp. chopped fresh parsley, for garnish ( I used dried parsley)
Directions
Place the bacon into an unheated skillet and cook on medium. Cook the bacon until browned and crisp, flipping it periodically for about 8 minutes.
Keep in mind, I used chicken tenders instead of the rotisserie chicken. I cooked them while the bacon was cooking in another pan.
Once the bacon is cooked, move into another dish. This recipe calls to discard all but 2 Tbs. of the bacon fat (since I used turkey bacon there was no fat to use so I just threw the mushrooms into the pan right after to get some grease and added a little butter for extra sauteing)
Once you have added the fat, add the mushrooms, 1/4 Tsp. salt and ground pepper until browned about two to three minutes. Now add the garlic, flour, tomato paste, stirring until the paste darkens. Add the broth, wine, onions, thyme, 1/2 Tsp. salt and more pepper. Bring all of this to a boil then let simmer until it thickens.
My experience thickening the sauce was a little difficult. I didn't have the real bacon fat to use for sauteing so mine didn't thicken as much. Next time I make this dish, I will use real bacon!
Now turn the heat to medium and add the butter a little at a time. If the sauce tastes too acidic, go ahead and add the sugar at this time. Next, add the chicken and cooked bacon into the sauce and simmer until the chicken is heated, about 6 to 7 minutes. Toss the chicken in the sauce, remove the thyme stems and sprinkle fresh parsley on top.
If any of you have requests for recipes to make, I would love to try them and incorporate them into my blog.
Here is the finished product, my other half and I loved it! I will definitely be making this dish again.
I found this recipe at http://www.foodnetwork.com/recipes/food-network-kitchens/30-minute-coq-au-vin.html
Here it is
4 slices bacon, cut into 1/2 inch strips ( I used the whole package of turkey bacon)
10 oz. cremini mushrooms, halved
Kosher salt and freshly ground black pepper
1 1/2 Tbs. all purpose flour
2 gloves garlic, minced
2 Tsp. tomato paste
1 1/2 C. chicken broth
1 C. red wine ( I used Cabernet sauvigon)
1 1/2 C. frozen pearl onions
2 sprigs fresh thyme or pinched dried thyme
2 Tbs. cold unsalted butter (cut into 4 pieces)
Pinch of sugar, optional ( I didn't use any)
1 cooked rotisserie chicken, cut into 8 pieces ( I used chicken tenders from Costco and used about 10 pieces and cut into cubes)
1 Tsp. chopped fresh parsley, for garnish ( I used dried parsley)
Directions
Place the bacon into an unheated skillet and cook on medium. Cook the bacon until browned and crisp, flipping it periodically for about 8 minutes.
Keep in mind, I used chicken tenders instead of the rotisserie chicken. I cooked them while the bacon was cooking in another pan.
Once the bacon is cooked, move into another dish. This recipe calls to discard all but 2 Tbs. of the bacon fat (since I used turkey bacon there was no fat to use so I just threw the mushrooms into the pan right after to get some grease and added a little butter for extra sauteing)
Once you have added the fat, add the mushrooms, 1/4 Tsp. salt and ground pepper until browned about two to three minutes. Now add the garlic, flour, tomato paste, stirring until the paste darkens. Add the broth, wine, onions, thyme, 1/2 Tsp. salt and more pepper. Bring all of this to a boil then let simmer until it thickens.
My experience thickening the sauce was a little difficult. I didn't have the real bacon fat to use for sauteing so mine didn't thicken as much. Next time I make this dish, I will use real bacon!
Now turn the heat to medium and add the butter a little at a time. If the sauce tastes too acidic, go ahead and add the sugar at this time. Next, add the chicken and cooked bacon into the sauce and simmer until the chicken is heated, about 6 to 7 minutes. Toss the chicken in the sauce, remove the thyme stems and sprinkle fresh parsley on top.
If any of you have requests for recipes to make, I would love to try them and incorporate them into my blog.
Here is the finished product, my other half and I loved it! I will definitely be making this dish again.
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