Tuesday, January 20, 2009

Coq au Vin

"Coq au Vin" is French for "rooster in wine." Well, there is no rooster in this, and there is no wine--it's chicken & broth--but that is the name it was given in the magazine and it sounds much fancier than "hearty slop", so I'll just stick with it. But whatever you call this, Marc LOVED it! Seriously loved it. But remember, he is a "meat and potatoes kind of guy" and if you add any type of cream sauce, he thinks he has died and gone to heaven. So this was a huge winner in his book--but we all liked it.

Coq au Vin
(Simple & Delicious, Jan/Feb 2007)
6 medium red potatoes, quartered
1/2 cup water
2 medium carrots, sliced
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted (does NOT taste like this soup at all--flavor is well masked by the thyme)
1/2 cup white wine or chicken broth
1-1/2 teaspoons chicken bouillon granules
1 teaspoon minced garlic
1/2 teaspoon dried parsley flakes
1/4 teaspoon dried thyme
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (6 ounces each)
1/2 pound sliced fresh mushrooms (I omitted)
4 bacon strips, cooked and crumbled
1/3 cup chopped green onions

Place potatoes and water in a microwave-safe dish; cover and microwave on high for 3 minutes. Add carrots; cook 4 minutes longer or until vegetables are tender. Drain.
In a large bowl, combine the soup, wine or broth, bouillon, garlic, parsley, thyme and pepper.
Cut each chicken breast half into three pieces. Add the chicken, potato mixture, mushrooms, bacon and onions to soup mixture; stir to coat.
Transfer to a greased 13-in. x 9-in. baking dish.
Cover and bake at 350° for 50-55 minutes or until no longer pink.
Yield: 6 servings.