That got your attention! Get your minds out of the gutter! I’m referring to coq au vin, of course. The literal translation is “Cock of the Wine”. This dish dates back to the early 1600′s and it’s so delicious. Nowadays it has become less traditional to use an actual cock because it’s far easier to find a chicken than a cock (insert joke here).
I like this recipe because it’s not only delicious but it’s super easy and relatively quick. It’s particularly easy if you use a slow cooker. It’s even low fat! Also, as an added bonus I can use up that last bit of wine in that bottle that is sitting on my counter and not feel bad about wasting it. Yeah, right, like wine would ever be in danger of being wasted in my house!
Ingredients:
5 slices bacon, diced*
2/3 cup green onion, sliced
6 chicken breast halves
1 onion, chopped
1/4 lb whole mushrooms
8 small new potatoes
1 clove garlic, minced*
1 tsp salt*
1/2 tsp pepper*
1/2 tsp dried thyme*
1/2 cup chicken broth*
1/2 cup burgundy wine*
A few modifications to the above ingredients: I use turkey bacon instead of the higher fat pork bacon. I use 3 cloves of garlic instead of 1 clove (you can never have too much garlic). I also double the seasonings, the chicken broth and the wine (and then add a bit more wine on top of that). I find doubling the liquid makes for some nice left over liquid, which I can then use to season rice for dinner the next night (Dr. McCutiePants loves this). I use any kind of red wine I’ve got – it doesn’t have to be Burgundy. I also skip browning the chicken because I have a major thing against raw meat and the less I handle it the better and it still comes out very delicious. I’m sure this is considered blasphemy to the foodies out there.
In a large skillet, saute the diced bacon and green onions until the bacon is crisp. Remove and drain well, then add the chicken breast to the skillet and brown them well on both sides. Put the onion, mushrooms, potatoes and garlic in the slow cooker. Add the chicken pieces, bacon and green onions, salt, pepper, thyme and chicken broth. Cover and cook on low for 8 hours or on high for 4 hours. Add the Burgundy wine during the last hour of cooking. Recommended unit size is 5-7 quarts.
