Wednesday, October 27, 2010

Rapide Coq Au Vin

Although I have more time than I'd like currently, Sunday was one of the only days in this past week that I got to spend some time with the fiance. It's been a busy couple weeks and most of our time has been spent at work (opposite schedules, always, ugh!). He did have two gigs, one his usual Sunday morning gig, and another benefit this afternoon, but I finally get to spend time with him this evening. I did NOT want to spend a majority of that time stuck in front of the stove, so I found a recipe for Coq Au Vin that cheats a bit. I'm totally fine with this, having sworn to myself that I will make the real thing ASAP.

Again, I've been thinking about wanting to make this for quite a while. There's a scene in the movie "The Namesake" (fantastic movie, by the way, and an even better book by Jhumpa Lahiri) where one of the characters tries to make this. Ever since I saw that, I've really wanted to make this myself. Also, the wine. Any dish that is just a vehicle for a good wine is fine by me. I picked up a Burgundy I love (cheap, but trustworthy) to use in this recipe.

The end result was me saying "I'm going to be dreaming of this food tonight!" and it being marked as a definite "make again" recipe. The chicken was melt in your mouth tender, the vegetables were flavorful, and the whole thing just was a symphony of yum! The next time I have a craving for this, I do plan on making the full out traditional recipe, but in a situation with less time, this is definitely an amazing dish on its own!

Rapide Coq Au Vin
1/4 cup flour
1 teaspoon 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

1. Combine flour, thyme and salt in a ziploc plastic bag; add chicken. Seal and shake to coat. Remove chicken from bag, shaking off excess flour.

2. Heat oil in a large skillet over medium-high heat. Add chicken; cook 9 minutes or until browned, turning frequently. Remove chicken from pan.

3. Add mushrooms, carrot and bacon to pan; saute 2 minutes. Stir in wine, broth and tomato paste. Cook for 9 minutes. Return chicken to pan; cook 8 minutes or until chicken is done.


  1. What is the Burgundy that you enjoy? Also, there's nothing better than a properly prepared chicken thigh! How do you think it'll be with bacon instead of Canadian? I have 16 chicken thighs currently in my freezer, so I'm thinking we're going to have to try this.

  2. The original recipe does call for bacon, so I'm sure it would work great. It just adds a nice smokey flavor to the sauce. I used Louis Jadot Beaujolais-Villages 2007. It is consistently an easy drinking wine (if you like dry-ish reds) and under $10. I'm pretty sure you should try this one out- It is as close to heaven on a plate as you can get without adding chocolate.