Coq Au Vin

It’s been a little while since we’ve made a fancy meal. And lately a fancy meal means that we are cooking French cuisine! Oui oui!! Tres bien!

The day may come when we branch out from meat cooked in red wine…..but it is not this day!

We were super busy weeding our gardens, tilling the soil and doing some beautification to the flower beds. We also got some seeds for carrots and cucumbers started in little pods. With such a busy day I was really excited that Coq Au Vin is actually a really easy one pot dinner. As far as fancy dinners go this is by far the easiest one we have ever tried! And it is incredibly tasty and would be sure to impress your guests 🙂 I was worried that cooking chicken in red wine would turn the chicken red and it would be weird. But the chicken is seared so it’s juicy and tasty!

I can’t wait to make this with garden fresh veggies!

Ingredients:

  • 6 slices of Bacon, chopped into bite size pieces.
  • 4 Chicken Thighs
  • 1 Medium Onion, finely chopped
  • 3-4 Carrots, sliced long ways and then chopped in 1-2 inch pieces
  • 1 Tbsp Rosemary
  • 2 Cloves Garlic, minced
  • 2 Cups Red Wine
  • 2 Cup Chicken Broth
  • 2 tsp Salt
  • Pepper to taste
  • 2 Tbsp Butter
  • 2 Tbsp Flour
  • Fresh chopped basil or parsley to garnish

In an extra large skillet or a large saucepan fry the bacon till it’s crispy. Remove the bacon and keep it in an extra bowl and leave the bacon grease in the pan. Over a medium high heat add the chicken skin side down  to the pan. Sear the chicken for about 5 minutes on each side. Turn the chicken skin side down and add the onions, carrots and rosemary. Saute for another 3-5 minutes until the onions are soft.

Add the Red Wine and deglaze the pan. Add the chicken stock and bring the sauce to a boil. Reduce the heat to bring the sauce down to a simmer. Cover the dish and simmer for 30 minutes, stirring occasionally.

Remove the chicken and carrots from the pan and keep them in a covered dish. Add the butter to the sauce and whisk in the flour, salt and pepper. Bring the heat up to medium and whisk until the sauce thickens.

Add the chicken, carrots and bacon pieces back to the sauce and stir to coat everything. Serve it up on a bed of rice, noodles or mashed potatoes. Garnish with basil and/or parsley.
  

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