Look at what's cookin

My adventure's in feeding my family

Quick Coq au Vin March 17, 2011

Filed under: Rachael Ray — kariryerson @ 9:48 am

While this tasted good, I don’t think it in any ways stands up to a regular Coq au Vin. The real dish needs the time to build the complex flavors that I associate with it. I also found this dish to be a lot more like a soup than I would have liked. It is from Rachael Rays: 30-Minute Meals.


  • 4 pieces chicken breast
  • 2 chicken thighs, boneless and skinless
  • 1/2 cup all-purpose flour
  • Coarse salt and cracked back pepper, to taste
  • 1/3 cup extra-virgin olive oil
  • 1/2 pound mushrooms, sliced (many produce departments sell packages of pre-sliced, ready-to-use mushrooms.)
  • 1 medium Spanish onion, halved and thinly sliced lengthwise
  • 2 cloves garlic, minced
  • 1 1/2 cups good, dry, red wine
  • 14 oz can no-fat chicken broth
  • 1/2 bunch fresh thyme, leaves stripped from stem and chopped (I used dried)
  • 3 to 4 tbsp tomato paste

Giant Garlic Croutons:

  • 1 baguette, cut into 2 inch thick rounds
  • 1/4 cup extra-virgin olive oil
  • 1 clove garlic


Cut breasts and thighs into large chunks. Mix flour with salt and pepper on a plate. Dust the pieces of chicken with the seasoned flour. Heat some olive oil in a large skillet over medium-high heat. Brown and crisp the chicken pieces by cooking for 4 to 5 minutes on each side. Remove the chicken. Add the mushrooms, onion and garlic to pan. Give the pan a shake every minute or so. Cook onions and mushrooms down for 5 minutes. Add red wine. Scrape up all the good bits of gunk off the bottom of the pan. Add chicken broth. Return chicken to pan. Sprinkle pan with a generous amount of fresh thyme. Bring to a boil. Stir in tomato paste. Reduce heat to medium low and let simmer until broth begins to thicken, about 10 minutes.

While chicken finishes cooking, broil bread rounds, completely dry, on cookie sheet. Evenly brown the bread rounds on both sides. Remove from oven. In a small dish or bowl, microwave the olive oil and garlic for 30 seconds on high. Brush the oil over the toasted french bread rounds.

To serve, set the garlic croutons in the juice all around the edge of the skillet of chicken. Bring the whole pan right to the table and serve it right from the hot pot.


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