When the weather begins to turn cold, I get me a hankerin' for some coq a vin.
(I just got finished semi-watching an old John Wayne movie.)
First I fry up some of that there bacon ... Yee-ummm!
Add garlic to the bacon grease ...
Saute the that there chicken in the bacon grease ...
yeah, I know ... but it adds so much flavor to the chicken!
Transfer the chicken into a heavy pot and add these here ingredients, including the bacon ...
Yep, I could have fried up the bacon along with the chicken in the heavy pot, but I was also busy doing 3 other things at the same time and my little brain didn't think that far ahead!
Simmer them there chicken breasts...
And voile' ... A yummy, satisfyin' meal that will feed my better half and me for pert-n-ear 3 days or more.
Here's the recipe:
Coq a Vin
4 - 6 slices bacon, fried
1/4 cup butter
2 cloves garlic, minced
8 skinless chicken breasts, with or without the bones
4 carrots, grated
3 medium onions, diced
4 ribs celery, diced
1/4 cup parsley
2 cups dry red wine
3/4 teaspoon dried ground thyme
1 teaspoon salt
3/4 teaspoon pepper
1 large bay leaf
3 Tablespoons butter, melted
1/4 cup flour
1 can chicken broth
Turn down the heat on the bacon grease. Add butter to bacon grease. Add garlic when butter has melted. Turn the heat back up then add the chicken breasts to the bacon grease. Saute until slightly browned on both sides, but do not cook all the way through.
Remove chicken breasts to platter for a few minutes. Add vegetables to bacon grease and saute until tender. Put chicken breasts back into pot with the vegetables. Add wine and seasonings. Add the flour to the melted butter, then mix with the broth. Add broth mixture to chicken mixture and stir until incorporated.
Simmer for 25 minutes or just until chicken is done. Remove chicken to platter. Carefully boil down the remaining liquid, stirring almost constantly, until the mixture is thick enough to coat the back of a spoon.
Remove from heat.
If serving immediately, put the amount of chicken breasts to be eaten immediately back into liquid mixture which has been removed from the heat for a minute or two just to reheat.
Put rest of chicken breasts back into cooled mixture and store in fridge.
These victuals are good the first day ... 'n better the next!
Happy eatin', mon cher.
10 comments:
I'll be there for LOs tomorrow (leftovers). Just heat me up some of them there chicken breasts in the sauce tomorrow, all right pardner?
It's the rootin'ess - tootin'ess poultry dish this side of the
M-i-s-s-i-s-s-i-p-p-i.
Hey there Ruthie Girl,
You can come on over any time your little pea-pickin heart wants to come ... I'll always have somethin in the cupbaord fer ya!
Hey there, J-O ..
I know that you per-tin-near love that chicken dish almost as much as you love them there Polish pierogi, don't cha, partner?
This was a very entertaining recipe!! Loved reading through it and seeing your awesome photos.
Mmmmmm, I've got m'spurs and chaps on and I'm ready to sit a spell and slurp up some of that there yummy goodness! You just thought it would last for pert-n-near 3 days!
Seriously, it looks divine, mon cher! I never thought of using B,S chicken breasts. That's a great idea and helps take some of the sting out of knowing you're ingesting that bacon grease and butter!
Yum! Gotta git the husband to rustle up a pig and pluck a chicken. Then I'll be all set.
Oops. I don't think you rustle pigs, do ya? Oh, well.
Dearest Elle,
I don't know what I was thinking when I wrote that ... I guess it was just time for some foolishness!!!
Hey there, Susan, or should I call you Pilgrim?
Come on over and I'll whip up some more!
I've always used the skinless and boneless ... I guess with all of the other fatty fats, it still turns out moist ... Go figure! ;->
Hey, Bella..
HAHAHA!
You could have fooled me! I do not know if you rustle up pigs or chickens! ;->
(Just glad I don't have to!!)
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