Coq Au Vin, Chicken Breast Recipes

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Coq Au Vin

Preparation Time: 15 Minutes
Cooking Time: 40 Minutes

By Patricia

This is a traditionally Burgundian dish, I find that the perfect accompaniment is mashed or baked potatoes on the side with roast fennel.

Ingredients: Serves 4
4 skinless breasts of chicken
100g smoked bacon with the rind cut off
175g shallots or small onions
5 Tablespoons of olive oil
225g button mushrooms
1 tablespoon plain flour
Salt and pepper
1 clove of garlic
300ml pint red wine
1 bouquet garni

Cooking Instructions:

1. Remove the rind and gristle from the bacon then dice. Peel the shallots, wash and slice the mushrooms.

2. Heat the oil in a saucepan, cook the bacon, shallots and mushrooms for about 5 minutes until golden brown.

3. Remove from the saucepan with a slotted serving spoon, leave on the side in a dish.

4. Cut the chicken breasts in half length ways.

5. Put the flour and seasoning into a shallow dish, then add the chicken make sure to completely cover the chicken.

6. Add the chicken to the pan and cook for 5 minutes turning until golden brown, you will need a high heat, as you will just want to brown the chicken and not cook it completely.

7. Return bacon and shallots to the saucepan.

8. Peel and crush the garlic, stir into the saucepan with the wine and bouquet garni.

9. Cover and simmer for 20 minutes until tender.

10. Stir in the cooked mushrooms , simmer for a further 10 minutes. Remove the bouquet garni and serve.