Coq Au Quick
Who says a gourmet dish such as Coq Au Vin has to make a mess? Here’s my shortcut, single-skillet version. Regular flour can be used but I carry instant blend flour such as Wondra, for easier blending in sauces.
4 slices pre-cooked bacon, broken up
2 tablespoons canola oil
4 portions boneless, skinless chicken breast
Small onion, finely diced
1 teaspoon minced garlic or a minced shallot
1 teaspoon dried parsley flakes
8- or 10-ounce can sliced mushrooms, drained
1 cup dry red wine
1 ½ cups water
1 tablespoon plus 1 teaspoon flour
1 teaspoon powdered chicken base (such as Maggi)
Put bacon and oil in a large skillet over high heat. Brown chicken on both sides , gradually stirring in onion, garlic and mushrooms so they brown too. Add parsley, wine and 1 cup water, cover and cook over medium heat about 10 to 15 minutes until chicken is done through.
Stir flour into the remaining ½ cup cold water, then stir into chicken mixture. Stir until thick and bubbly. Make a bed of rice or noodles on the plate and top with chicken and sauce. Serves four.
Janet Groene lived full-time on the go for 10 years by RV and sailboat. See more of her galley-easy recipes at http://www.CampAndRVCook.blogspot.com