We live in a historical home that was built in 1917. The house holds a lot of history, which I will get into in another blog post, but because of that historical significance I have been really unsure of painting…
This is my quick and easy Coq au Vin recipe, except I didn’t actually have any ‘vin’ on hand! So I substituted Disaronno for the red wine and the results were phenomenal!
You will need the following:
- all purpose flour
- organic chicken stock
- red wine or in this case Disaronno!
Chop all vegetables finely. Pan fry the bacon and remove from the stove. Sweat the onions and garlic in the juice remaining from the bacon. Add mushrooms and cook further. Add a small amount of Disaronno on low heat and reduce. Add butter and flour to make a rue. Add chicken stock to thin out the sauce and season to taste. In a separate pan, sear the chicken breast. Shred the breasts and add to the first saucepan along with finely chopped bacon and carrots. Add a bit more chicken stock and thyme and cover. Simmer over a low to medium heat for a further 30 mins.
That’s my take. For a more accurate recipe, check out my inspiration from Ina Garten’s recipe : http://www.foodnetwork.com/recipes/ina-garten/coq-au-vin-recipe4
If you would like to see my Coq au Vin being prepared, check out the video!
Until Next Time!