I love the tastes in Coq Au Vin but not all the trouble, so I loved finding this recipe, which I use as a base for my variations. I generally use skinless, boneless thighs with excessive fat cut off; I dredge through flour and salt; I use a shallot rather than an onion; I cut up a couple strips of pre-cooked bacon (which has most of the fat already cooked off) and add once the chicken is mostly browned; I use jarred chicken stock so I can adjust taste tsp by tsp; I delete the cornstarch and garlic powder; I throw in a pinch of herbes de provence instead; I use more water and less wine; I add a can of petite diced tomatoes to pump up taste and make the color palatable to my picky kids. If it's still purple and I want them to eat it -- I hate to admit this -- I add a little ketchup. Doesn't hurt the taste but it does help make it look more red for them. Finally, I add sliced mushrooms. Also, I just pour the wine straight into the pan. I know this is a lot of changes but I was floundering until I found this base recipe so thank you.
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I love the tastes in Coq Au Vin but not all the trouble, so I loved finding this recipe, which...