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
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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.