Cheater coq au vin (from Chatleaine Magazine)
Makes 6 servings
Don't let the fancy name of this classic party dish stop you; it all boils down to a chicken stew. Our easy take comes together in less than an hour.
4 bacon slices
12- oz (375- g) pkg whole button or shiitake mushrooms or a mix of mushrooms
12 skinless, boneless chicken thighs or 6 chicken breasts
1 red onion or 4 shallots or 8 pearl onions (see “Coq au vin tips,” below)
2 tbsp (30 mL) butter
2 tbsp (30 mL) all-purpose flour
2 cups (500 mL) white or red wine
10- oz (284- mL) can undiluted chicken broth
1/4 cup (50 mL) cognac or brandy
2 tsp (10 mL) Dijon mustard
2 tsp (10 mL) dried thyme leaves (I used only 1 tsp)
1/2 cup (125 mL) chopped parsley
1. Stack bacon and slice crosswise into thin strips. Set a large, wide saucepan over medium heat. Add bacon and cook, uncovered and stirring occasionally, until crispy, 5 to 7 min. As pieces are done, remove to a large bowl.
2. Meanwhile, wipe mushrooms clean with a damp paper towel. If rinsed, they absorb water and won't brown in pan. Slice large ones in half; leave small ones whole. Add to bacon fat in pan. Stir often until brown around edges, 3 min. Add mushrooms to bowl with bacon.
3. Lightly coat pan with a little oil. Add half of chicken. Cook until lightly golden, about 3 min per side. Remove to bowl with mushrooms and bacon. Repeat with remaining chicken. Meanwhile, cut onion in half, then slice each half into quarters. If using shallots, slice into quarters; leave pearl onions whole.
4. Melt butter in pan. Add onion. Sauté 2 min. Add flour and stir constantly for 2 min. Pour in a little wine. Scrape up bits from pan bottom. Stir in remaining wine, broth, cognac, Dijon and thyme. Return bacon, mushrooms and chicken to pan. Bring to a boil over high heat. Reduce to medium-low. Simmer, partially covered, stirring often, until chicken is cooked through and liquid thickens a little, 20 to 25 min.
5. Taste and add salt and pepper, if needed. Stir in parsley. Serve alongside roasted potatoes and cooked green beans. Serve with crusty bread for soaking up all the flavourful sauce. Will keep well, covered, in the refrigerator at least 2 days or in the freezer up to 1 month.
• COQ AU VIN TIPS • Red wine is traditionally used in this recipe, but we prefer white because it makes for a more attractive sauce – use whichever you like to drink. • While coq au vin is often made with pearl onions, they're a pain to peel, so we've provided options. If using pearl, boil in water for 3 min. Plunge in cold water for 2 min. Slice off root ends and peel off skins. • French chefs begin this dish by cutting up a whole chicken. While the skin adds flavour, it also adds a ton of fat and softens during cooking. Save time and calories by using skinless, boneless chicken.
Makes 6 servings
Don't let the fancy name of this classic party dish stop you; it all boils down to a chicken stew. Our easy take comes together in less than an hour.
4 bacon slices
12- oz (375- g) pkg whole button or shiitake mushrooms or a mix of mushrooms
12 skinless, boneless chicken thighs or 6 chicken breasts
1 red onion or 4 shallots or 8 pearl onions (see “Coq au vin tips,” below)
2 tbsp (30 mL) butter
2 tbsp (30 mL) all-purpose flour
2 cups (500 mL) white or red wine
10- oz (284- mL) can undiluted chicken broth
1/4 cup (50 mL) cognac or brandy
2 tsp (10 mL) Dijon mustard
2 tsp (10 mL) dried thyme leaves (I used only 1 tsp)
1/2 cup (125 mL) chopped parsley
1. Stack bacon and slice crosswise into thin strips. Set a large, wide saucepan over medium heat. Add bacon and cook, uncovered and stirring occasionally, until crispy, 5 to 7 min. As pieces are done, remove to a large bowl.
2. Meanwhile, wipe mushrooms clean with a damp paper towel. If rinsed, they absorb water and won't brown in pan. Slice large ones in half; leave small ones whole. Add to bacon fat in pan. Stir often until brown around edges, 3 min. Add mushrooms to bowl with bacon.
3. Lightly coat pan with a little oil. Add half of chicken. Cook until lightly golden, about 3 min per side. Remove to bowl with mushrooms and bacon. Repeat with remaining chicken. Meanwhile, cut onion in half, then slice each half into quarters. If using shallots, slice into quarters; leave pearl onions whole.
4. Melt butter in pan. Add onion. Sauté 2 min. Add flour and stir constantly for 2 min. Pour in a little wine. Scrape up bits from pan bottom. Stir in remaining wine, broth, cognac, Dijon and thyme. Return bacon, mushrooms and chicken to pan. Bring to a boil over high heat. Reduce to medium-low. Simmer, partially covered, stirring often, until chicken is cooked through and liquid thickens a little, 20 to 25 min.
5. Taste and add salt and pepper, if needed. Stir in parsley. Serve alongside roasted potatoes and cooked green beans. Serve with crusty bread for soaking up all the flavourful sauce. Will keep well, covered, in the refrigerator at least 2 days or in the freezer up to 1 month.
• COQ AU VIN TIPS • Red wine is traditionally used in this recipe, but we prefer white because it makes for a more attractive sauce – use whichever you like to drink. • While coq au vin is often made with pearl onions, they're a pain to peel, so we've provided options. If using pearl, boil in water for 3 min. Plunge in cold water for 2 min. Slice off root ends and peel off skins. • French chefs begin this dish by cutting up a whole chicken. While the skin adds flavour, it also adds a ton of fat and softens during cooking. Save time and calories by using skinless, boneless chicken.