Coq au vin
This Coq au vin (Kohk-oh VAHN) recipe is a modern twist to the traditional. It is quicker to make and lighter, without compromising taste. The usual ingredients like bacon, chicken, mushrooms are here and by adding the sweet grapes and dry wine, this dish is delicious.
Coq au vin
: Explore with taste
Recipe type: Poultry
Cuisine: French
Ingredients
- 2 lbs. of boneless, skinless chicken breasts cut into 2” chunks, dry and season with salt and pepper. (3-4 large breasts)
- ¼ cup all-purpose flour
- 4 strips thick-sliced bacon diced
- 3 Tbsp. olive oil
- 13 oz. of mushrooms, stems removed
- 2 Tbsp. tomato paste
- 1 cup dry white wine
- 1 can 14oz. all natural , fat free no msg chicken broth
- 3 springs fresh thyme
- 1 cup frozen pearl onions
- 1 cup red grapes
Instructions
- Dust seasoned chicken lightly with flour.
- In a large sauté pan, fry diced bacon over medium heat until crisp about 8 minutes or so. Transfer bacon to a paper towel to drain.
- Add 2 Tbsp. of olive oil to the pan and sauté chicken in drippings until nearly cooked and browned evenly on all sides. When chicken is done, transfer to a plate and set aside.
- In the same pan, add 1 Tbsp. of Olive oil and over medium-high heat sauté mushrooms and tomato paste. Cook for about 3 minutes.
- Deglaze with wine and scrape up the flavorful bits from the bottom of the pan. Add chicken broth.
- Return chicken to the pan, add thyme and simmer to reduce liquid and thicken the sauce.
- Stir in frozen pearl onions, grapes, and cooked bacon bits. Simmer until onions are heated through.
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