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Coq au Vin
This classical dish from Provence is given a contemporary, light twist. Lean bacon replaces fatty bacon, a mixture of mushrooms replaces the old morels, boneless breast meat is used in place of large stewing birds, and a fat free brown stock replaces the decadent demi-glaze sauce of yore.
TOTAL TIME: 60 minutes
boneless breasts with skin off, cut into 2 inch cubes
(although meat from the leg is far more flavourful)
For the marinade
dry red wine
cup of mixed mushrooms
sprigs of thyme
For the fat free brown stock
chicken bones, stripped of fat and skin
roughly chopped onions, celery, and carrots
strips of lean bacon chopped into small dices.
Salt and pepper to taste
A little oil
- Marinate the chicken breast in the marinade ingredients for about 2 to 3 hours.
- Meanwhile brown the stock ingredients in a little oil till they are well caramelized.
- Now add about a liter of water and allow it to simmer over a low flame for a couple of hours.
- When the stock is done, strain it and put it back over the flame to reduce to about 500 ml.
- Next strain the marinating chicken and reserve the marinade. Heat the butter in a thick bottomed pan and brown the bacon. When the bacon is crispy, add the marinated chicken,mushroom, garlic, shallots and thyme. Brown the ingredients well over a high flame.
- Next, add in the flour and cook further. Add the marinade and the stock and simmer for a while. The chicken should be tender and not overdone.
- Divide into four soup plates or large bowls and serve with some crusty French bread
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