after booking our trip to paris and italy last week, i decided to try some french cooking and came up with this coq au vin. this is a traditional rich stew of chicken and red wine and is great for a cool, winter-y day.
serves 2
ingredients:
2 chicken breasts
4 ribs celery
4 carrots
7 pearl onions (fresh)
7 sprigs of fresh thyme
4 cloves garlic
1 bottle bordeux
chicken stock
salt
pepper
4 strips bacon
butter
directions:
pre-heat a dutch oven over medium heat with 1 tablespoon butter and then after cleaning the chicken add it the pan and brown on both sides. then add the chopped bacon and cook alongside the chicken. in the meantime chop the celery, carrots, pearl onions and garlic and then layer on top of the chicken and saute for 5 minutes before pouring in 2 cups of the bourdeux with 1 cup of chicken stock and the fresh thyme and salt and pepper to taste. bring the mixture to a simmer and then cover, stirring occasionally for an hour and a half. serve with some crusty bread for dipping.
*regretfully my camera cord and car died within 5 minutes of each other and i am unable to post photos of this meal at this time- will post as soon as i get a new camera cord and hopefully the mini will be up and running soon too:)
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