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Wow, I can’t believe it’s Thursday already! My reserves for recipes have dwindled down (come on moms, email me some more recipes to feature!! ) and I am now having to figure out what some of my favorite recipes are to share with you. This got me thinking about what I wanted to make for dinner tonight and I remembered a dish that I made early last year, perhaps this same time of the year, and began searching for where I found it. It came from a Cooking Light magazine and the recipe is called Coq au Vin. Sounds refined and very hard to make, right? Not so much, although I do have to say that it might be a better Sunday Dinner dish than a Thursday night kind of thing. You need to marinate the chicken- which can be as short as 4 hours or up to 24 hours- so my recommendation is to get this dish going on Saturday and finish it off on Sunday. Here’s what you need and what you have to do:

2 Cups red wine

1 Cup chopped yellow onion

1 Cup chopped carrot (I used two carrots)

1 Tsp salt

1 Tsp dried thyme

1/2 Tsp dried rosemary, crushed (I used fresh rosemary and chopped it very finely)

1/2 Tsp freshly ground black pepper

2 Chicken breasts halves, skinned

2 Chicken thighs, skinned

2 Chicken drumsticks, skinned

1/2 Cup all purpose flour

3 Bacon slices

1/2 Cup pitted dried plums, quartered

2 Bay leaves

Chopped fresh parsley

Combine first ten ingredients in a large bowl, cover and marinate in refrigerator for 4-24 hours. Remove chicken from marinade, reserving the marinade and pat dry chicken. Place flour in a shallow bowl and dredge chicken in flour. Set aside. Cook bacon in a large pan over medium-high heat until crisp. Remove bacon, reserve drippings and set bacon aside. Add half of the chicken to pan, cook for 4 minutes, browning on all sides. Remove and repeat with remaining chicken. Remove the onion and carrot from marinade and add to pan; sautee for about five minutes. Stir in marinade, scraping pan to loosen bits. Add remaining ingredients, except the parsley. Cover, reduce heat and simmer for about one and a half hours or until chicken is tender. Discard bay leaves and add fresh parsley if desired. Enjoy!

Posted by livemom on Thursday, April 24th, 2008 at 10:37 am | 1 Comment » You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.