My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all





Thursday, March 8, 2012

Coq au Vin

No, this is not the version of Coq au Vin that you have the old rooster as the main ingredient in the classic French country fricassee. This is easier and healthier since we will use boneless skinless chicken breast. It is every bit as tasty.

Coq au Vin
4 servings
print recipe

3 tablespoons butter
1 carrot, diced
1 medium onion, chopped
2 garlic cloves, crushed through a press
2 tablespoons chopped fresh parsley
1 cup dry red wine
1/2 cup beef bouillon
1 tablespoon tomato paste or catsup
1 tablespoon cornstarch
4 skinless, boneless chicken breasts (about 1 1/2 pounds)
1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil

In a large skillet, melt the butter and slowly cook the chopped carrot, onion, garlic, and parsley until the onion is soft and translucent, approximately 10-20 minutes. Add the wine, bouillon, and tomato paste or catsup. Simmer, covered, over low heat for 20 minutes. Stir 2 tablespoons water into the cornstarch until smooth. Mix into the wine mixture and stir until the sauce is thick and clear. Set aside, covered, over very low heat, while you prepare the chicken.

Pound the chicken breasts between sheets of plastic wrap until they are approximately 1/2 inch thick. Mix together the flour, salt and pepper, and dredge the chicken breast in this mixture.

Heat the oil in a large, heavy skillet. Over medium-high heat, saute' the chicken breast for 2 minutes per side, or until almost cooked through. Place the chicken breasts in the wine mixture, cover, and cook over medium low heat another 6 to 10 minutes, until the chicken is just cooked through. Serve immediately.

5 comments:

  1. Oh, yum! How good this sounds! Thanks for sharing the recipe, Bev.

    ReplyDelete
  2. you know, i have never made this and was recently looking at recipes because i have a special pot designed specifically for this dish. and i have never used it. this is on the agenda!

    ReplyDelete

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