French Rustic Chicken in a Rich Red Wine Sauce
ID: bc2bbeb2...
A rustic and flavorful French-style chicken dish simmered in a rich red wine sauce with smoky bacon, baby carrots, and earthy button mushrooms. It captures the comforting essence of a traditional Coq au Vin but is adapted to cook in just 30 minutes using chicken breast. The flour coating on the chicken naturally thickens the savory sauce to a perfect glossy consistency.
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🍳 調理の流れ
Prep, season, and flour-coat the chicken pieces. → Sear the chicken in olive oil until golden, then set aside. → Cook bacon, shallots, garlic, tomato paste, and mushrooms in the same pan. → Deglaze with red wine, reduce by half, then add stock, bay leaf, and baby carrots. → Return chicken to the pan, simmer until tender, and garnish with fresh parsley.
調理手順
簡単な手順
Prep, season, and flour-coat the chicken pieces. → Sear the chicken in olive oil until golden, then set aside. → Cook bacon, shallots, garlic, tomato paste, and mushrooms in the same pan. → Deglaze with red wine, reduce by half, then add stock, bay leaf, and baby carrots. → Return chicken to the pan, simmer until tender, and garnish with fresh parsley.
イントロ
A rustic and flavorful French-style chicken dish simmered in a rich red wine sauce with smoky bacon, baby carrots, and earthy button mushrooms. It captures the comforting essence of a traditional Coq au Vin but is adapted to cook in just 30 minutes using chicken breast. The flour coating on the chicken naturally thickens the savory sauce to a perfect glossy consistency.
ステップ 1
Prepare the chicken breasts by removing the tenders and cutting each breast into thirds to ensure even cooking.
ステップ 2
Season the chicken pieces with salt and pepper on both sides, then thoroughly coat each piece in all-purpose flour.
ステップ 3
Heat olive oil in a cast-iron pan over medium-high heat. Sear the chicken pieces until golden brown on both sides, then remove and set aside.
ステップ 4
In the same pan, add the chopped bacon and cook until lightly crisp.
ステップ 5
Add the finely chopped shallots and sauté. Follow with the crushed, chopped garlic and sauté until fragrant.
材料リスト
重要なメモ
Cutting the chicken breasts into thirds ensures fast and even cooking, keeping the meat juicy.
The flour coating on the chicken is crucial as it acts as a natural thickener for the red wine sauce.
If using store-bought chicken stock instead of a collagen-rich homemade stock, you may need a small amount of beurre manié (equal parts flour and soft butter) to help thicken the sauce at the end.
Do not feed this dish to dogs; ingredients like onions, shallots, garlic, and wine are highly toxic to pets.
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