J’aime beaucoup la cuisine française!
You can’t deny that the French know their food. 
They have an exquisite palate and they put so much love and passion into their meals. 
I know because I’ve seen them cook live!
One of my favourite French dishes is the ever so famous, Coq au vin.
Coq au vin is stands for “Rooster in Wine”. It is chicken cooked in red wine (usually burgundy), bacons, mushrooms and optionally garlic. Usually served over a bed of thick egg noodles or by itself with a delicious chewy baguette.

The only thing with this dish is like most hearty meals, it takes a while to make due to slow cooking.
It’s amazing what one evening of laziness, extreme hunger and some red wine could do for you.
I cut the time in half while making Coq au vin and it still tasted just like it’s been cooking much longer!

Cooking uncovered over high heat, the liquid reduces and concentrates its flavors in a fraction of the time required for the traditional long-simmered dish.  Voilà!  
Bon Appétit!

Ingredients:

  • 1/4 cup all-purpose flour 
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt 
  • 6 (4-ounce) skinless, boneless chicken thighs 
  • 1 tablespoon olive oil 
  • 6 cups quartered cremini mushrooms 
  • 2 cups (1/4-inch-thick) slices carrot 
  • 1/3 cup (1/4-inch-thick) slices Canadian bacon
  • 1 cup dry red wine 
  • 1 cup fat-free, less-sodium chicken broth 
  • 1 tablespoon tomato paste 



Preparation:


Combine flour, thyme, and salt in a zip-top plastic bag; add chicken. Seal and shake to coat. Remove chicken from bag, shaking off excess flour.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 8 minutes or until browned, turning frequently. Remove chicken from pan.
Add mushrooms, carrot, and bacon to pan; sauté 2 minutes. Stir in wine, broth, and tomato paste; cook 9 minutes. Return chicken to pan; cook 8 minutes or until chicken is done.

7 comments on “Taste of Paris: Quick Coq au Vin Recipe”

  1. So glad to see you using chicken thighs in this recipe. I wish more restaurants would use the thighs, they’re much more flavourful and moist than the breasts.

  2. Thanks for the tip! I love this dish, but it takes soooo long to prepare. Def. going to try it!

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