Coq au Vin

Ingredients

• 2 chicken breasts
• 1 1/2 cups red wine (Burgundy, Pinot Noir, Malbec)
• 1 cup chicken broth
• 1/4 cup brandy
• 6 slices bacon, cut into 1/4” pieces
• 1 onion, chopped
• 4 carrots, sliced
• 4 garlic cloves, minced
• 2 TBSP tomato paste
• 2 tsp thyme, dried
• 2 cups mushrooms, sliced
• Beurre Manie (1 TBSP butter & 1 TBSP flour)

Directions

1. In medium sauce pan, add wine and simmer over med heat for 5 mins
2. Add chicken broth and 1/2 Beurre Manie to wine. Continue to simmer until reduced.
3. Cut chicken breasts in half to make 4 servings
4. In large skillet, add 3-4 TBSP butter and melt over med-high heat
5. Add chicken and brown on all sides. Remove and set aside
6. Add onion and carrots to pan, cook until softened
7. Add chicken back to skillet, placing on top of onions and carrots
8. Add brandy
9. Safely light brandy on fire and allow alcohol to burn off
10. Scoop off foamy layer from top of reduced wine mix, using a small mesh scoop
11. Pour wine over chicken
12. Add herbs to dish
13. Cover, turn to low and cook 30 mins
14. In a different skillet, over med-high heat; cook bacon until crispy, about 10 mins
15. Remove with slotted spoon to plate
16. Remove all but 1-2 TBSP of bacon fat
17. Add mushrooms and garlic to bacon oil, cook until reduced and creamy
18. Add tomato paste and cook 2 mins
19. Add bacon back into mushrooms.
20. Serve Coq au Vin with mushroom/bacon mix on top
21. Garnish with parsley, if desired

Yum

Notes:

Spinach can be added to most any skillet meal. Throw a couple handfuls in about 2-3 mins before the meal is done and stir until wilted.