We were on vacation for the week and took some time to go back home to spend time with family and celebrate Thanksgiving. We had decided to make duck this year and some veggies. I ended up making a salad that was simply amazing. It contained spinach, lettuce, peppers, red onions, apple slices, dried cranberries, nuts, feta cheese and an homemade apple cider vinegar honey dressing that simply made you Thankful for this meal! I’ll make it again and will share with you in my Flash Recipe section.
This week, with travelling to our hometown and celebrating our 3rd Wedding Anniversary (we went out to eat at our favorite pizza place, Chez Carl), I did not spend a lot of time in my kitchen. I was looking forward to spending part of the day cooking. I also noticed that this would be Prep Day #25! In celebration of this 25th prep day, I decided to make something with wine. Seems that everything tastes better when it comes in a savory wine sauce!
I often make beef with red wine. However, I rarely make chicken in wine sauce. It’s a special occasion, why not make Coq au Vin (Chicken in red wine sauce)!
Coq au Vin; sounds complicated to make but I have an quick and easy recipe you will be able to make in less than 45 minutes.
To make this quick and easy Coq au Vin, you will need:
- 2 – 3 boneless chicken breasts
- 10 mushrooms cut in quarters
- 2 red onions cut in quarters
- 2 cloves of garlic
- 1 cup of chicken stock
- 1 cup of red wine
- 2 Tbsp of Olive Oil
- 2 Tbsp of Flour
- 1 Tbsp of parsley
- 1 tsp of dry Rosemary
- Salt & Pepper
In large skillet, heat up 1 Tbsp of olive oil and add your red onions. Cook for about 5 – 7 minutes.
While the onions are cooking, cut your chicken in thick strips. They do not need to be cut all in the same size. While preparing your chicken, make sure you stir your onions on occasion.
In bowl, add your chicken and flour. Mix well to ensure that your chicken is fully covered with the flour. Set aside.
Add your mushrooms, garlic and rosemary. Stir well and let your mushrooms roast, stirring often to prevent garlic and rosemary from burning.
When your vegetables are well roasted, remove them from the skillet and set aside on a separate plate. Add your second 1 Tbsp of olive oil and roast your chicken strips ensuring you turn them several times. Cook for about 10 minutes.
Once your chicken as roasted on all sides, add your chicken broth, wine, parsley and some salt and pepper to taste. Mix well and bring your broth to simmer, but not boiling. When you have achieved that set, cover and let simmer for 10 minutes. Uncover and continue to simmer for another 5 minutes. Remove from heat and set onto an heat safe surface and let cool for 5 minutes before serving. This will help the broth thicken.
I decided to make this for our ”Back to Work” Monday lunch. Who says lunch has to be a sandwich? Well, not in my Kitchen!
Quick, easy Coq au Vin. Cooking should not be complicated… it is simply amazing!
