Monday, December 12, 2011

Leftover Red Wine? Make Coq Au Vin

With the help of many friends, we did a pretty good job of making our way through most of the booze on Friday night but unavoidably we had a few wounded soldiers left on the counter after everyone had left. Among the leftovers was a half bottle of pretty decent looking red wine. This of course meant I had a great excuse to cook one of my favorite dishes... Coq Au Vin! I originally posted this recipe on my friends' All My Deals Are Live Blog and I haven't made it in way too long. It was legit.

Next time you have some leftover wine, 2 buck chuck or just want to make something warm and delicious, try out this recipe. You will NOT be sorry and it will make your whole house smell amazing :)

My Simple Coq Au Vin - makes 3-4 servings (great reheated as leftovers)

- 2 large chicken breasts with or without skin depending on how healthy you are doing. I did without this time but I've done it with before and it makes it even richer.
- 2 ½ cups small cippolini onions - peeled and cut in half. You can also chop up red onion into chunks if you can’t find cippolini.
- 2 ½ cups mushrooms – any small variety. Sliced up.
- 3 carrots – peeled and chopped.
- 1 28-ounce can of diced tomatoes – drain out liquid
- 1 16-ounce can of light chicken broth
- 1 and 3/4 cups of red wine – whatever you have around – no need to use anything expensive.
- 2 cloves of garlic – peeled and chopped into small pieces.
- 3 tablespoons each of fresh thyme and fresh rosemary (just the leaves) --- these are usually in little plastic containers near the lettuce.
- Pam and 1 tablespoon olive oil.

-Once you have all the veggies chopped up (as specified above), put a large pan/pot over medium heat and coat with 1 tablespoon olive oil
- Put on the two chicken breasts (or thighs or whatever) and sear for 4 minutes on each side. Put chicken on plate (it will not be cooked through) and leave any scrapings or fat that is stuck to the pan in place.
- Spray pan with PAM and dump in the garlic, carrots, mushrooms, onions and herbs.
- Sprinkle on a teaspoon of salt and a ½ teaspoon of pepper and sauté for about 5 minutes – Pour in the wine and use a scraper to scrape off any chicken bits from the bottom of the pan.
- Stir and sauté the veggies and wine for 2 minutes and then add the chicken broth and diced tomatoes.
- Mix and sauté together for about 10 minutes.
- Put chicken back into the pot and mix up with veggies and broth add 1 and 1/2 teaspoon salt and ½ teaspoon pepper.
-At this point you can either transfer everything into a slow cooker (partially covered with the lid) and cook on high for 3 hours or low for 6 hours. OR continue to cook on your stove top with the below steps...
- Turn burner to medium-low and simmer (stirring occasionally) for about an hour or until chicken is cooked through and carrots are soft. If you are doing this ahead of time you can just let everything sit at low for a couple hours.

- Serve chicken with broth and veggies in a bowl and enjoy.

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