Quick Coq au Vin
- 1/2 tablespoon olive oil
- 4 skinless, boneless chicken breast fillets
- 2 rashers of bacon, diced
- 2 cups whole button mushrooms
- 2-3 carrots, thinly sliced
- 1 cup (250ml) red wine
- 10 pearl onions, peeled
- small handful chopped fresh parsley
- 2 cloves garlic, minced
- 3/4 teaspoon dried oregano
- 3/4 teaspoon dried thyme
- 1/2 chicken stock cube
- 1/8 teaspoon freshly ground black pepper
- 1 bay leaf
- 1 1/2 cups (375ml) cold water
- 1 tablespoon plain flour
Preparation:20min › Cook:1hour › Ready in:1hour20min
- Heat olive oil in a large frying pan over medium heat. Sauté chicken for about 10 to 15 minutes, or until lightly browned on both sides. During the last few minutes, add the diced bacon.
- Add the mushrooms, carrot, wine, onions, parsley, garlic, oregano, thyme, stock cube, pepper and bay leaf. Bring to a boil, then reduce heat to low; cover and simmer for 25 minutes, or until chicken is cooked through and no longer pink inside.
- Using a slotted spoon, transfer chicken, mushrooms, carrot and onions to a platter, discarding bay leaf; cover to keep warm and set aside.
- In a small bowl combine flour and water and whisk together. Stir mixture into frying pan and cook until thick and bubbly, 5 to 10 minutes. Pour mixture over chicken and veggies. Serve warm.
Something else. Based on what I've eaten in restaurants I prepared this a bit differently, however this was a very good base. First of all, I fried bacon, removed it and then browned the chicken in the bacon dripping. I then removed the chicken, drained most of the fat, added flour, then sauteed the vegetables including garlic cloves. Once browned I added chicken stock, tomato puree and the seasonings and let it simmer for about a minute. I replaced the chicken the transfered it to my oven for about ninety minutes. Delicious dish Kelly and I thank you for a terrific start! - 08 Oct 2008
use only the freshest ingredients for this dish. If you do not have a very large frying pan, reduce the onions to 8 and the mushrooms to 8 as well. The bacon flavour is essential to this dish. Use only a dry red wine that you would drink (and enjoy)-- I recommend a Pinot Noir for this dish. - 08 Oct 2008
This is not Coq Au Vin! It's chicken and wine but does not come close to capturing the depth of flavour and sophiscation of the classic French dish. The chicken was tough and dry, the sauce lacked the depth of flavour that makes this dish famous. If you are going to make Coq Au Vin, take the time to do it right and don't try to take a shortcut. You are cheating yourself of the real deal. - 08 Oct 2008