never cook with a wine wouldn't drink

Nouveau Coq au Vin

This recipe was adapted from Julia Child's Coq au Vin (Casserole of Chicken in Red Wine, Garnished with Onions, Mushrooms, and Bacon) found in The French Chef Cookbook. The original recipe is far more complex and time consuming; we've condensed the nouveau version down to the essentials to make it a delicious and do-able anytime dinner for 4.

Ingredients:

1-3/4 lbs chicken breasts

2 thick slices of bacon (about 1/4 lb)

1 Tbsp olive oil

1-1/4 cups ACADÉMIE Blend #3

1 can (14 oz) of chicken broth

2 cloves of garlic, chopped

1/4 tsp thyme

2 Tbsp tomato paste

8-10 medium white or crimini mushrooms, sliced

1/4 onion, chopped

4 Tbsp butter, divided

3 Tbsp flour

Salt and pepper to taste

Buy the wine for this recipe by clicking here


Directions:

Cut cold bacon in 1/2" sticks with sharp knife. (Note that it is much easier to cut if bacon is very cold.) Sautee in a 10"- 12" cast iron skillet or similar pan on low heat with 1 Tbsp olive oil. Cook bacon very slowly and transfer to a plate when bacon is just browned and not yet crisp, leaving fat in pan.

While bacon is cooking, rinse chicken breasts with water and pat dry. Cut each breast into large pieces. Warm the pan the bacon was cooked in until hot, then transfer chicken pieces to pan. Season with salt and pepper, browning chicken quickly on both sides, then return bacon to the pan and cover. Cook on medium heat for 5-7 minutes.

Uncover pan and pour in 1 1/4 cups Blend #3 and enough chicken stock to cover chicken pieces in pan. Stir in the garlic, thyme and tomato paste and cook 15 minutes on low simmer. Remove chicken pieces from pan to platter and cover with foil to keep warm. Leave liquid in the pan and continue to simmer until reduced to about 2 1/4 cups. Turn off heat.

Cook onions and mushrooms in another pan in 2 Tbsp of butter for 4-5 minutes, until lightly browned. Remove and set aside. In same pan, quickly blend remaining 2 Tbsp butter with 3 Tbsp flour, then immediately pour this mixture into the pan with the warm wine and stock liquid, beating with a wire whisk to blend. Turn heat on low and simmer sauce until thickened, about 5 minutes. Add reserved mushrooms, onions and chicken back into sauce and simmer a minute or two longer to blend flavors and warm chicken thoroughly. Season to taste with salt and pepper.

Serve over potatoes, rice or noodles with a green salad and crusty French bread.


Time:
45 minutes


Yield:
Serves 4


Source:
ACADÉMIE Kitchen Creations