Throwback Thursday: Coq au Vin


Coq au vin. Photo credit: StockFood, Cazals, Jean

Sure, it’s warming up out there, and you can frolic at picnics and in parks, with cold soups and hot grills. But some pleasures are less seasonal, more constant.

Such is true of coq au vin. It’s a French classic, and for some people (like chef Naomi Pomeroy, for whom it symbolized family), an American classic, too. It’s made cameos in retro classics like “Mad Men,” but it’s one of those foods that just never goes out of style.

Here’s why: Chicken, wine. So simple, so good. This particular recipe’s charms include its 45-minute cooking time and the always-welcome presence of bacon and mushrooms (recalling that other delightful Old World heavy-hitter, boeuf bourguignon).

Not only is it ready in a snap, any of the wine you don’t use, you drink. TGI… Thursday.

Quick Coq au Vin

From Epicurious
Makes 4

4 bacon slices, coarsely chopped
4 skinless boneless chicken breast halves
3 tablespoons chopped fresh Italian parsley, divided
8 ounces large crimini (baby bella) mushrooms, halved
8 large shallots, peeled, halved through root end
2 garlic cloves, pressed
1 1/2 cups dry red wine (such as Syrah)
1 1/2 cups low-salt chicken broth, divided
4 teaspoons all purpose flour

Preheat oven to 300°F. Sauté bacon in large nonstick skillet over medium-high heat until crisp. Using slotted spoon, transfer to bowl. Sprinkle chicken with salt, pepper, and 1 tablespoon parsley. Add to drippings in skillet. Sauté until cooked through, about 6 minutes per side; transfer to pie dish (reserve skillet). Place in oven to keep warm.

Add mushrooms and shallots to skillet; sprinkle lightly with salt and pepper. Sauté until brown, about 4 minutes. Add garlic; toss 10 seconds. Add wine, 1 1/4 cups broth, bacon, and 1 tablespoon parsley. Bring to boil, stirring occasionally. Boil 10 minutes. Meanwhile, place flour in small cup.

Add 1/4 cup broth, stirring until smooth. Add flour mixture to sauce. Cook until sauce thickens, 3 to 4 minutes. Season sauce to taste with salt and pepper. Arrange chicken on platter; stir juices from pie dish into sauce and spoon over chicken. Sprinkle with 1 tablespoon parsley.