10 April 2009

Coq au Vin

You know, I always thought that foods with fancy names were difficult to prepare. Coq au Vin is yet another dish that proved me wrong! Of course, this is the BH&G version, so the authetic french version could be more challenging. All in all, it was a good dish, although it wasn't all I'd hoped. I think egg noodles are a must. I served it with penne we had in the pantry.

Coq au Vin
adapted from Better Homes and Gardens New Cookbook

1.5 lb boneless skinless chicken breast, cut into pieces
2 tbsp evoo
1 1/4 cup pinor noir or burgundy
1/4 cup chicken broth or water
2 cups thinly sliced carrots
1 tbsp sniped fresh parsley
1 1/2 tsp fresh marjoram
1 1/2 tsp fresh thyme
1 bay leaf
2 tbsp a.p. flour
2 tbsp butter, melted

1. In a 12-inch skillet, cook chicken in hot oil about 15 minutes until lightly browned. Add ingredients through bay leaf. Bring to a boil and simmer, covered for 35-40 minutes. Transfer chicken and carrots to a serving platter, keeping warm. Discard bay leaf.
2. In a small bowl, stir together the flour and butter to make a smooth paste. Stir into wine mixture in skillet. Cook and stir until thickened and bubble, cook 1 minute more. Season to taste with salt and pepper.
3. Pour sauce over chicken and serve with hot cooked noodles.