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Quicker Coq Au Vin
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Quicker Coq Au Vin
.................................................................................
  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 30 minutes
Prep Time:
 35 minutes
Cook Method:
 stove top
Cook Temp:
 medium high
Directions:
.................................................................................
Lterally translated “rooster in wine,” Coq au Vin
(pronounced coke-oh-vanh) is a classic example
of French country cooking. We’ve picked up
the pace by using precooked bacon, sliced
mushrooms, and boneless chicken thighs.
Keep to the French theme and serve with a
baguette. Recipe may be frozen and halved.

1. Place flour in a gallon-sized sealable
storage bag. Add chicken thighs and shake
to coat with flour. Discard unused flour.
2. heat oil in a large nonstick skillet over
medium-high heat. When hot, add chicken
pieces in batches and cook until lightly
browned on both sides, about 5 minutes
on each side. Transfer chicken to a plate.
3. Reduce heat to medium and add bacon.
When sizzling, add onion, garlic, mushrooms,
and carrots. Stir, then add thyme,
oregano, bay leaf, pepper, and salt. Cook
and stir until onions have softened, about
8 to 10 minutes.
4. Add wine, broth, and chicken, nestling
chicken into vegetables. Increase heat to
medium-high and bring to a simmer. Turn
chicken over after 5 minutes. Cook until
sauce is slightly thickened and carrots are
tender, about 5 more minutes.
5. Divide chicken and vegetables among
four plates. garnish with parsley, if using.
Serve immediately.

Recipe courtesy of Hannaford fresh magazine January-February 2009.
6 Tbs Flour
2 lb Boneless skinless chicken thighs
2 Tbs Olive oil
6 pce Bacon slices, cooked and coarsely chopped
1 ea Medium onion, coarsley chopped
1 tsp Minced garlic
8 oz Fresh sliced mushrooms
1/2 lb Baby carrots
1 tsp Dried thyme
1/2 tsp Dried oregano
1 ea Bay leaf
1/4 tsp Black pepper, freshly ground
1/4 tsp Kosher salt
1 1/4 cup Red wine
1 cup Low sodium chicken or vegetable broth
1/4 cup Italian parsley, chopped


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