Chicken cooked with wine and seasons that melt in your mouth.
During the 2019 hurricane on our island, I was left without electricity, but had a gas grill. While I have made this dish multiple times in the oven, it was a first for baking on the grill. Thank goodness for the cast iron camp pot!
Coq au Vin
Ingredients
2 Tablespoons Extra Virgin Olive Oil - or Canola Oil (less fat in Canola Oil)
8 Slices Turkey bacon
1 Large Onion - yellow or white - chopped
3 Boneless Chicken Breasts - or 6 Boneless Chicken Thighs (or a combination of each)
2 Jumbo Garlic Cloves, diced
1 Small package fresh Portbellos - sliced thick
1/4 cup Brandy
1 Bottle Dry Red Wine - Burgundy or Cabernet
6-8 Fresh Thyme sprigs or 3 Tablespoons dried
2 Bay Leaves
1 Tablespoon tomato paste
1 Cup low sodium Chicken broth
1-2 Tablespoons flour
2 Tablespoons low fat Margarine
Salt & Milled Pepper
Optional - 1/2 pound carrots sliced in 1-inch pieces
Preparation
Heat oil in a heavy pot or dutch oven that is set to medium heat.
Add the bacon and cook until browned, and then remove to a plate.
Make sure chicken pieces are patted dry and season with salt and pepper.
Add chicken pieces to pot and brown on all sides, approximately 5-7 minutes.
Remove chicken pieces to the plate with the bacon.
Once all chicken pieces have been browned, add onions to pan and cook until brown. If you are adding carrots to the recipe, add these with the onions.
Add the garlic.
Add the Brandy and stir in the Bacon.
Add the chicken and any juices from the plate or bowl where they rested.
Add the wine and chicken broth and tomato paste and seasonings.
Cover the pot with a tight lid and put in the preheated 300 degree oven for 40 minutes.
While the Coq au Vin is in the oven, heat a skillet with the 2 Tablespoons low fat Margarine
Add the sliced mushrooms and stir slowly until they begin to brown. Sprinkle 1 tablespoon of flour in the pan and mix very well.
Remove the Coq au Vin from the oven and add some of the wine sauce to the mushroom mixture being careful to mix well to make a smooth base.
Add the mushroom mixture to the Coq au Vin and simmer on top of the stove 10-15 minutes.
Cook's Notes:
Serve on a deep rimmed plate or flat bowl.
Serve with french bread, mashed potatoes and a vegetable. Shown above with English peas.
ENJOY
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