Location: Home > food > Cooking with Red Wine: Coq "Faux" Vin
Cooking with Red Wine: Coq "Faux" VinPosted Dec 21st 2005 11:27AM by Stefania ButlerFiled under: Dinner, West Coast, Poultry, Recipes, Spirited Cooking DayI love the flavor of coq au vin, but sometimes I don't want to spend hours and hours waiting for
it to cook. Being a resourceful cook, I took a classic coq au vin recipe and adapted it to make it quicker and much
easier. It's not as rich as the original recipe, but it still hits the spot. I like to serve it with roasted root
vegetables and a butter lettuce salad. STEFANIA'S COQ "FAUX" VIN2 lbs. of boneless, skinless organic chicken thighs (my
favorite part of the chicken for its tenderness and flavor. Bone-in would have been better by far, but this is
what I had on hand.)2 strips of bacon (I like Beeler's nitrite-free)3 cloves of garlic, smashed2-3
glugs of olive oil1/3 bottle of red wine (leftover wine—if you ever have any—is great for this)
salt and pepperIn a sauté pan (preferably one with a lid), and the fry garlic and whole bacon
strips over medium high heat until garlic is a medium-brown and bacon starts to go crispy. Season chicken parts
with salt and pepper and add them to the pan. Brown them very well on both sides, at least 7 minutes per
side. You want them to be almost seared and you want the pan drippings to get all caramel-y. Add wine to
the pan, bring to a boil, scraping up all the browned bits, then reduce heat to a bare simmer. Cover. Cook
about 45 minutes. If you want to be fancy you can caramelize in a separate pan: pearl onions or whole
shallots or mushrooms or carrots then add these to the chicken pan right before you cover it—any combination would
make this dish even more delicious—but I didn't and the fanciness wasn't missed.
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