Coq au Vin – Easy..but I think Julia would be proud :-)

Coq au Vin, a classic French dish steeped in rich history, was once a time-consuming endeavor. Legend has it, the dish was created to tenderize tough old roosters! Even Julia Child's iconic recipe involves elaborate steps. Here at Tyner Pond Farm, we honor that heritage, aiming to capture the essence of Coq au Vin's rustic, wine-infused flavor. However, we've streamlined the process for real life. Our goal? To make this delicious and comforting meal accessible for busy weeknights. While not a carbon copy of the traditional recipe, our version delivers a satisfying and flavorful experience. Think of it as 90% authentic Coq au Vin with 100% of the heart. Perfect when you're craving a taste of the French countryside without all the fuss!

Recipe: Coq au Vin inspired sauce using canned chicken (see the bottom for fresh chicken):

Ingredients:

• 4-5 slices bacon: Diced
• 1 medium onion: Chopped
• 2 cloves garlic: Minced
• 1 cup sliced mushrooms
• 1/2 cup red wine Pinot Noir, Burgundy, or similar)
• 1 cup chicken broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1-2 tablespoons butter (for richness)
• 1-2 tablespoons flour (for thickening, optional)
• Canned chicken (amount to your liking)
• Salt to taste

Instructions:

1. Cook the bacon: Fry the bacon in a large skillet or Dutch oven until crispy. Remove the bacon, leaving the fat in the pan.
2. Sauté vegetables: Add the onions to the bacon fat and cook until softened. Then add garlic and mushrooms, cooking until they're golden brown.
3. Deglaze: Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Build the sauce: Add the chicken broth, tomato paste, thyme, and pepper. Let simmer for 10-15 minutes to reduce slightly and develop flavor.
4. Thicken (optional): If you want a thicker sauce, mix butter and flour into a paste. Whisk this into the sauce and simmer until thickened.
5. Add chicken & bacon: Gently stir in your canned chicken and the reserved cooked bacon. Warm through.
6. Adjust seasoning: Taste and add salt as needed.

Serving Suggestions

• Over mashed potatoes: This is a classic pairing.
• With pasta: Toss the sauce with your favorite cooked pasta.
• On crusty bread: Serve the sauce as a sort of open-faced stew with toasted bread for dipping.

Tips:

• Fresh herbs: Add a sprig of rosemary or a bay leaf while simmering for extra flavor.
• Veggie boost: Include carrots or celery if you'd like.
• Leftovers: This sauce will thicken further when refrigerated, so you may need to thin it with a bit of broth when reheating leftovers.

  Don't have canned chicken? No problem! Use fresh chicken legs or thighs (about 1.5 - 2 lbs). Brown them in the pan before sautéing the vegetables, then remove and set aside. Add the browned chicken back in while simmering the sauce, and cook until the chicken is fully cooked through. Shred or chop the cooked chicken before serving.