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Quick and Dirty Coq a Vin

Contributed By: Anthony | See all of Anthony's recipes
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Active Time:  1 Hour 30 Minutes
Total Time:  3 Hours 30 Minutes
  4 Servings
This "quick" version of Coq a Vin is absolutely delicious and can be prepared in considerably less time than the traditional version. It is also healthier because it is made with skinless chicken breast, rather than whole chicken thighs.
RECIPE INGREDIENTS
4 boneless skinless chicken breasts, thawed
2 cups unfiltered apple juice (Simply Apple works good)
2 cups saltwater brine (4 tablespoons table salt dissolved in 2c warm water)
2 cups all-purpose flour
1/4 cup water
6 strips bacon, cut into small pieces
1 tablespoon unsalted butter
2 cups white mushrooms, quartered
1 cup pinot noir
2 cups chicken broth
2 tablespoons tomato paste
2 stalks celery, cut into 4 equal lengths
1 1/4 cups baby carrots
1 medium white onion, quartered
1 tablespoon minced garlic
1 teaspoon dry thyme
2 bay leaves
Salt and pepper to taste
DIRECTIONS
Combine the apple juice and brine in a large glass or stainless steel bowl.


Place the thawed chicken breasts in the brine/juice mixture and refrigerate for at least 30 minutes, if you're in a hurry. If you're not in a hurry, a longer marinating period is better - I prefer overnight.


Once the chicken is marinated, start by placing the cut bacon in a large saucepan and covering with 1/4 cup of water.


Heat the bacon and water over medium heat until all the water vaporizes and the bacon is crispy brown, Be sure to stir occasionally to prevent the bacon from sticking to the pan.


Once the bacon is browned, remove from the pan and leave the grease over medium heat. Set the bacon aside for later.


In large bowl or freezer bag, combine the flour along with salt and pepper to taste. Remove the chicken from the brine mixture and dredge in the freezer bag, being sure to completely coat all pieces in flour.


Place the floured chicken in the saucepan with the heated bacon grease, Fry both sides of the chicken until golden brown, turning as necessary. Reduce the heat if the pan gets too hot. It should take about 5 minutes per side for the outside of the chicken to brown.


After the chicken is browned, remove from the saucepan and set aside for later.


Add the butter to the saucepan along with the mushrooms, stirring thoroughly to coat with the leftover grease and butter. Saute the mushrooms until they sweat, about 5 minutes over medium heat. Remove and set aside with the bacon and chicken.


Drain any leftover fat from the pan. Over medium heat, deglaze the pan with 1 cup of Pinot Noir, being sure to scrape any stuck bits at the bottom of the pan into the wine.


Now add the chicken broth, tomato paste, onion, carrots, celery, thyme, bay leave, and garlic to the pan. Bring the mixture to a rolling boil.


While boiling the wine mixture, preheat the oven to 375 degrees F. When the broth vigorously boiling, add the browned chicken to the pan, being sure to immerse it as much as possible.


Cover the saucepan and place in the heated oven. Cook at 375 F for 1 hour. While the chicken is braising, be sure to put the bacon and mushrooms in the fridge until the chicken is ready.


Once the chicken is ready, carefully remove the saucepan from the oven. With tongs, carefully remove the chicken and place on serving plates.


Using a strainer, strain the vegetables from the sauce and plate them with the chicken.


Take the strained sauce and place back on medium heat, bringing to a vigorous boil. Reduce the heat and maintain a simmer.


Add the cooked bacon and mushrooms to the sauce . Let the mixture simmer for 15-20 minutes, stirring occasionally. The sauce should reduce to become a thick and viscous gravy.


If after 20 minutes the sauce is still watery, add one tablespoon of a flour/butter mixture at a time until it is at the desired thickness.


Once the sauce is done cooking, ladle over the chicken and vegetables. Enjoy!


Date Added: 04/21/2012
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