Wednesday, March 28, 2012

"Quick" Coq Au Vin

Coq Au Vin. It sounds so fancy.

So.... French.

And probably something you'd need to Ouija-board style invoke the spirit of Julia Child to create. Right? Wrong. Leave it up to the French to make something so mouth-wateringly decadent sound so hard to make.

Simmer some chicken in a bacon-mushroom infused red wine broth, and you have this dish. I couldn't get enough of it, and I have never been so excited for leftovers in a long, long, long time.

Next time you need a big pot of food to last you through the week, you will not regret this recipe.

As Julie Child says - "Buon Appetit!"


2 lbs boneless skinless chicken breasts, chopped into small-medium size chunks
4 slices bacon, diced
3 large carrots, diced into small rounds
1 medium red onion
2 pints baby portobello mushrooms, sliced in half
2 cups chicken broth plus 1/2 cup
2 cups red wine
6 tsp all purpose flour
Olive oil
Salt & pepper
1 tsp dried parsely
1 tsp dried, ground bay leaf, optional

Begin by heating olive oil in large skillet, just enough to coat bottom of the pan. Sauté chopped bacon until brown, add diced chicken and season with salt & pepper. Sear the chicken, then reduce heat and cover to let chicken cook through. (Dice the chicken into small-medium size chunks for even cooking time).

Meanwhile, prepare a large pot with olive oil, and sauté the diced red onion & carrots. Season with salt & pepper. Sauté until carrots soften and onions caramelize. Roughly 5 minutes. Clean & slice mushrooms, add to pot. Stir and mix well. Sautéed another 2-3 minutes. Add 2 cups broth, red wine, and mix well. In a small bowl, add flour and remaining 1/2 cup broth and mix well until clumps dissolve. Add flour mixture to pot, mix well, and reduce to a summer. Add cooked chicken & bacon with a slotted spoon (to sift out grease/excess liquid), season with salt & pepper, dried parsley & bay leaf if desired. Stir, cover, and let cook for roughly 30 minutes until sauce thickens and flavors marry. Let cool, and enjoy!

Yields: a ton of quick au vin!

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