Stovetop Coq au Vin

Day 43

If you have ever tried real coq au vin, you know that its flavor cannot be matched. The succulent slow-cooked chicken with wine and mushrooms is as pleasing as any comfort food out there. 

I  love making coq au vin, but I often decide to have it just moments before I actually need to serve it. That often happens when we find ourselves immersed in our busy lives.So, for those of us who sometimes plan on a meal at the last minute but want the gourmet quality

Copyright, Doug Kapustin  Photography, 2013

 of a dish like chicken in wine sauce, I’ve modified a coq au vin recipe. And, when I say “modified”, I really mean it. This recipe is reminiscent of coq au vin flavors, but it’s very different in presentation. 

This dinner is wonderful served with roasted asparagus and rice or potatoes. 

Bon Appétit!

Stovetop Coq au Vin

Ingredients: 
For the chicken: 
5 chicken breasts, each pounded evenly to ½ -inch thickness. 
3 cups baby portabella mushrooms, sliced
1 large white onion, diced
4 cloves garlic, minced
¼ cup capers
½ stick butter (4 tbs.)
¼ cup olive oil
½ cup Burgundy wine
½ cup fresh thyme
salt and pepper to taste

Directions:
In a Dutch oven, heat olive oil on medium-high. Make a dry-rub for the chicken of thyme, salt, and pepper, then coat chicken thoroughly. Brown chicken breasts on each side. Add onions and garlic, and reduce heat to medium-low. Add ½ cup Burgundy wine and cover. Simmer for 5-7 minutes. 

Meanwhile, make the sauce. (*See recipe below.) 

Add mushrooms and capers to the chicken, then pour gravy over entire mixture. Allow to simmer for 5 minutes. 

Serve immediately over rice, potatoes, or egg noodles. 

*For the sauce: 
6 tablespoons butter
1/4 cup unsifted all-purpose flour
1/2 teaspoon salt
1 dash pepper
2 (10 1/2 ounce) cans condensed beef broth 
1/2 cup Burgundy wine

 Melt butter in a saucepan. Stir in flour, salt and pepper to make a smooth mixture. Gradually add beef broth and Burgundy wine, stirring until mixture is smooth and free from lumps.

Bring gravy to a boil, stirring constantly. Reduce heat and simmer 5 minutes longer, stirring constantly. Salt and pepper to taste.