Chicken Coq au Vin

This is a great Mid-week staple. I hesitate to call this a recipe because this is my go-to to clean out the fridge. It’s really more of a flexible stew base when there are veggies, chicken and a half bottle of wine left over in the fridge that need to get used. This is a wonderfully gourmet, but simple staple dinner that always yields some leftover to boot.

Ingredients:

  • 1 Tbs EVOO
  • 6 chicken thighs
  • 1 Medium Yellow Onion
  • 2 cups Mushroom
  • 1 cup baby carrots
  • 1 cup Peas
  • 0.5 bottle Red Wine
  • 1 Chicken Bullion Cube
  • 1 Tsp Sage
  • 1 Tsp Ground Thyme
  • 0.5 Tsp Rosemary
  • Salt/Pepper
  • 1 Tbs Brandy

Prep:

1. Saute Chicken and coarsely chopped onion in Olive Oil until chicken skin is browned and onions release
2. Add Mushrooms and saute until they release
3. Add carrots and spices
4. Cover chicken with wine
5. Cover pot and simmer for 30 min. on medium heat
6. Remove lid, add peas and brandy
7. Simmer for 15 min or until liquid has reduced

Advertisements

One thought on “Chicken Coq au Vin

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s