I'm sure many of you have heard of Coq Au Vin, but you were maybe to intimidated to try it....Well DON'T be! Its easier than you think & this dish has evolved so much & people tend to put their own spin on it anyways. Coq Au Vin is a traditional French dish that literally means "rooster with wine". It basically is a chicken & red wine stew that is normally served over egg noodles or potatoes.....or whatever tickles your fancy! To start this AMAZING meal I chopped up some thick cut bacon & cooked them in my pan until slightly browned. You really just want the fat that the bacon renders. I scooped out the bacon pieces & set them aside. I then added several pearl onions & lightly browned them in the bacon drippings. I then scooped them out & placed those to the side. I them cut up some boneless skinless chicken breast into large chunks & tossed them into to pan & browned them up. I added some salt, pepper, a few crushed cloves of garlic, some dried thyme, red wine, & chicken broth. I also threw back in the onions & some of the bacon pieces. Now, normally this dish calls for mushrooms...however I'm not a fan of fungus so I threw in some chopped carrots, put a lid on it & let it simmer for several hours. OOO LA LA! When you take the lid off & taste this dish you'll be kicking yourself wondering why you didn't make it sooner!
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