Red Wine-Braised Chicken & Mushrooms, nearly Coq Au Vin
I found this recipe through Angies Fiesta Friday blog hop party just the other week, it was a spontaneous meal as it just about fitted what I had in the fridge, so I threw caution to the wind and decided to make it. I was not disappointed at all and actually did a slightly experimental version of it the next day with meatballs.
Who do I have to thank for this apart from Angie and her blog – The Novice Gardener – but also Anjana who has the blog Happy and Harried – please click here to see her Red Wine-Braised Chicken and Mushrooms, Almost Coq Au Vin recipe
Apparently Anjana is an Electronics Engineer, I think she is wasted as this and should be kept firmly in the kitchen. Please pop by and visit her blog and see all the lovely dishes she cooks in her spare time, she even has a whole section on how to keep your home tidy, clean and organized, oh my where has she been all my life. It’s not all cooking you know!
So here is some visual evidence on my slightly experimental version of Anjana’s meal.
Red Wine-Braised Chicken & Mushrooms, nearly Coq Au Vin style!
Ingredients – what I used, but please pop by to Anjana’s blog to see her proper suggestions
- I had 4 chicken breasts
- 1 x tsp salt (I use rock salt)
- 1/2 tsp black pepper ground
- 3 x tbsp butter divided
- 1lb mushrooms, I had a combo of button and chestnut I kept them whole
- 1 x Onion, roughly chopped
- 1 1/2 tbsp all purpose flour
- 1 cup red wine, use what you have or is your favourite, I used Pirosmani which is a medium dry red
- prepared chicken stock x 2 cups
- Garlic – 4-5 cloves, crushed and chopped
- I have to say I never wash the chicken pieces, how bad is that, something I never thought about, but I feel I should say, you should, season them. Herbs are added at this point but I simply did not have them
- Melt the butter in a non stick pan, sear the chicken to lightly brown, then remove and keep aside.
- Add the rest of the butter and brown the mushrooms, they brown more quickly if left still in the pan rather than stirred.
- Add the onions and garlic, saute for 4-5 mins until lightly golden
- Add the flour, combine to soak up any juices, cook on a low/medium heat for a couple of mins.
- Increase the heat, add the wine, whisk, then add chicken stock and herbs (not noted in here, please go to Anjana’s blog to find out what), and bring to the boil for 3-4 mins, it will reduce and look thicker at this point.
- Return the browned chicken, cover all for 30 – 40 mins until cooked through and tender.
I had this with green beans and plain rice as that was all that was in the house.
What I found is that often dishes have thighs in , when on the bone the dishes are meant to be more tender. My family hate thighs which is why I never have any in the kitchen. I must say though that the chicken breasts were as tender as any thighs, it works equally as well.
- Please pop by to Happy and Harried for any optional extras for this recipe 🙂
Now I hope you are enjoying Fiesta Friday #51 – are you partying hard today, you are welcome to some of the left over wine as well as the meal because it is truly delicious.
What are you up to this weekend?