Tuesday, February 2, 2010

Cheater coq au vin

6 servings

4 bacon slices
12oz mushrooms
12 skinless, boneless chicken thighs or 6 chicken breasts
1 red onion
2 tbsp butter
2 tbsp all-purpose flour
2 cups white or red wine
10oz undiluted chicken broth
1/4 cup cognac or brandy
2 tsp Dijon mustard
2 tsp dried thyme leaves
1/2 cup chopped parsley


  1. Slice bacon into thin strips. Set saucepan over medium heat. Add bacon and cook, uncovered and stirring occasionally, until crispy, 5-7 min. As pieces are done, remove to a large bowl.
  2. Add mushrooms to bacon fat in pan. Stir often until brown around edges, 3 min. Add mushrooms to bowl with bacon.
  3. Lightly coat pan with a little oil. Add half of chicken. Cook until lightly golden, about 3 min per side. Remove to bowl with mushrooms and bacon. Repeat with remaining chicken. Meanwhile, cut onion in half, then slice each half into quarters.
  4. Melt butter in pan. Add onion, saute 2 min. Add flour and stir constantly for 2 min. Pour in a little wine. Scrape up bits from pan bottom.
  5. Stir in remaining wine, broth, cognac, Dijon and thyme. Return bacon, mushrooms and chicken to pan. Bring to boil over high heat. Reduce to medium-low. Simmer, partially covered, stirring often, until chicken is cooked through and liquid thickens a little, 20-25 min.
  6. Taste and add salt and pepper, if needed. Stir in parsley.

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