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. Thinking about what I wanted to make for dinner tonight, I remembered a dish that I made early last year, perhaps this same time of the year, and began searching for the recipe.
Have you ever made 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. The recipe came from a Cooking Light magazine which means it is a little healthier than the normal version.
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!