Sorry for not posting in a while. You know still getting over the election the good and bad feelings. What an election it was nevertheless! Anyway, back to food.
So my dear comrade in arms, Scotte from Eatwithme, made this awesome coq au vin. The pictures look inspiring and it just looked so tasty. I immediately ran over to Trader Joe’s picked up a package of chicken thighs and went to town. Surprisingly, this was an easy weekday meal that took about a half hour of prep and 45 minutes of actual cooking. My variation was more of a Poulet Marengo with red wine than a coq au vin, but the basic technique was the same, braising the chicken in a wine sauce. Here’s the recipe with my modifications in italics. Also, here’s a secret to thickening tomato sauces without having to make a roux, refried beans. I kid you not, it thickens like nobody’s business without adding fat. You can’t taste it at all.
Coq au Vin alla Italiana
1 package, boneless, skinless chicken thighs (5 thighs in the package)
salt & pepper & paprika
3 TB olive oil
1/2 large onion, cut into 1-inch chunks
3 large carrots cut into medium sized chunks
2 large bell pepper cut into medium sized chunks
½ cup of kalamata olives
6 garlic cloves, smashed
1 tablespoon of tomato paste
1 cup dry red wine
½ cup of chicken stock
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp dried parsley
pinch crushed red pepper flakes
1 bay leaf
1 14 oz. can diced tomatoes
1 TB Refried beans
Season the chicken with salt and pepper and paprika. Add the olive oil to a medium pot, over medium high heat. When shimmering, add the chicken. Sear until browned, about 4 minutes per side. Remove to a plate.
Add the onions, carrots, peppers and garlic to the pan. Add the tomato paste. Stir for about ten minutes. Add the wine. Stir to bring up any bits stuck to the bottom of the pan. Cook for another 10 minutes. Add the herbs and spices. Pour in the tomatoes and their juice. Stir to incorporate. Bring to a simmer. Add the chicken back to the pot, cover and simmer over low heat for an hour. Make sure the chicken is covered at least 1/2 way with the tomato/sauce mixture, if not, add water or chicken broth to cover chicken at least half way with the braising liquid.
When you’re ready to serve, uncover, remove the chicken and add the refried beans, allowing sauce to thicken. I served this with a nice cauliflower-parmesan mash that was delicious.