Saturday, February 9, 2013

Coq Au Vin...With a Twist!

I'm sure we've all seen Julia Childs in action... Amazing

Please don't let the title scare you away, this is probably the easiest coq au vin recipe you will ever read. This post has lots of photos, and it's going to be easy I promise.


With Valentines day coming up and the Grammy's tomorrow, its about that time where you want to go and get those fancy ingredients, take a little extra time and effort and really whip up something phenomenal. Weither for that pre-show party you are hosting or a romantic dinner for two.

Did I tell you there is bacon in it yet? Has your hubby ever said no to bacon? probably not.

 Early this morning when little munchkin took his morning nap the hubby stayed home and I went to the market with my mini-me, in her heart shaped valentine sunglasses and jean jacket. Every single person she met eyes with stopped me in my tracks to chat with her.
Movie star in training I tell you.

There are some items that you may not have that are not the usual pantry staples, unless you are pretty darn fancy!

1. A deep red wine, Chianti, Merlot or Cabernet Sauvignon(never buy a wine to cook with that isn't good enough to drink- I bought the Menage a Trois, California Red..

2. Merlot infused salt, not a necessity but the round, full bodied flavor it adds to the dish is pretty substantial, Try a Colorado local, Old Town Spice Shop

3. Brandy. After many tries googling "best value brandy" with no results, I ventured to a local shop and was told that VSOP means something of importance. In this recipe I used St Remy Authentic

From what I could tell, unless you ventured into cognac, which has a hefty price tag, you are looking at around $15. Which is pretty reasonable.

So without further adieu, Coq Au Vin:

Your first step is just softening and flavoring those vegetables, you will need:

2 cups Julienned carrots
1 Small onion
1 Shallot
1 Cremini mushroom
1 Roma tomato, seeded and rinsed of all juices
1 Clove minced garlic
2 tablespoons good Olive Oil
1 tablespoon "Vintage Merlot Salt"
Lots of black pepper. 

Heat a large saute pan with your olive oil on medium-high heat and throw in your vegetables, season with salt and lots of pepper.(those purple specks is the merlot infused salt, pretty nice)
Cook until until onions become translucent and carrots soften, about 6-8 minutes..Add in tomato and garlic and cook another 5 minutes.
When your veggies are nice and soft, pour 1/3 cup of Brandy and lower the heat to medium low
Slowly pour Brandy over your vegetables and turn your heat back up to medium high, saute until most of the liquor has burned off and veggies are beginning to brown.

In the next step you are going to braise the veggies and create your marinade and sauce for the chicken breast.

You need:
2 cups Chicken broth
1 cup Red wine (see above)
1 Bay Leaf
1 tsp Rosemary
Salt and Pepper to taste
Preheat your oven to 280degrees and Transfer all those yummy veggies into a dutch oven or other heavy bottom pot and add in chicken broth, merlot salt, pepper, rosemary and bay leaf.
Bring to a rolling boil on medium heat and add in 1 cup of red wine . 
Cover and cook in the oven for 40 minutes.

Take a nap, clean the kitchen, watch the Real Housewives...Rest up because you've got 2 more steps to go :)


Now you are ready to marinate! 
You need:
Half of your delicious braising liquid
2 Chicken breasts
A bowl
2 tablespoons butter
2 tablespoons flour

Clean two chicken breasts and split up your braising liquid, half go into a large bowl or ziploc bag and the other half can stay in your pot for now.

To the bowl, add in 2 or 3 ice cubes to cool your mixture and marinate your chicken for 2-5 hours.
When your chicken is just about done marinating, soften your butter by lightly mashing it with a fork and add in your flour until it becomes a paste.

Turn your pot back on to low heat and add in your butter/flour paste and whisk until combined. Cook on low for about 30 minutes.

When your chicken has finished marinating and your ready to eat ( your house will smell so good you are going to be STARVING!)

Take your chicken and wrap it in a nice thick piece of bacon, sticking a toothpick diagonally to hold it in place.

I had every intention of using our outdoor grill but it just decided to snow right in the middle of my dinner masterpiece.   Grill pan it is!

Heat 1 pat of butter and 1 tablespoon oil on High heat
Add in your bacon wrapped chicken and cook until nice and charred, about 8-10 minutes per side. 

Pour your "au vin" portion over the "coq" and enjoy a romantic meal for two- OR 4, and turn around and see this!
My little man working on a green bean, after a whole avocado. 

1 comment:

  1. Looks delicious (and if it's easy that makes it even more delicious) :) ! Thanks for sharing your recipe on Wellness Wednesdays @