It's a comfort dish, a stew of sorts made with chicken and wine.
It's called coq au vin and chef Chis Manning says you can make it in a casserole dish or in a pot on top of the stove.
Click on the picture to see how he does it.
Coq Au Vin
- 6 slices cooked bacon, crumbled
- 3 tablespoons olive oil
- 4 boneless, skinless chicken breasts
- 6 large cloves garlic, crushed
- 1/2 pound onions, chopped
- 1 celery stalk
- 1 can chicken gravy
- 3 large carrots
- 2-3 cups white wine
- salt and pepper
Flour, season and saute chicken ahead of time, then cut into pieces.
In a large pot, saute onions, celery and carrots in olive oil until onions begin to wilt. Add bacon and garlic and cook a couple minutes more. Add gravy, chicken and wine and let simmer about 45 minutes, until vegetables are tender.
Can be served over rice or noodles.
Thursday, April 17, 2014, Watertown, NY