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Tuesday, October 2, 2018

Ooh, La La, It's Coq au Vin

Janet Groene’s
Coq Au Quick

    Who says a gourmet dish such as Coq Au Vin has to take all day and  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.
    Coq au Vin is traditionally served over buttered noodles, rice or mashed potatoes. If you don’t want to wash another pot, go southern and serve it over split buttermilk biscuits from your oven or the bakery. 

4 slices pre-cooked bacon, broken up
2 tablespoons vegetable oil
1 pound boneless, skinless chicken breast cut in bite size
Small onion, finely diced
1 teaspoon minced garlic
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 or Knorr)

    Put bacon and oil in a large skillet over high heat. Brown chicken on all sides,  gradually stirring in onion, garlic and mushrooms so they brown too. Add parsley, wine and 1 cup water, cover and simmer over low-medium heat until chicken is done. Bring to a boil. 
    Stir flour into the remaining ½ cup cold water, then stir into chicken mixture. Stir until thick and bubbly.  Spoon over the starch base of choice. Serves 4.

See more of Janet Groene’s RV-ready recipes at

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