Make us your home page
Instagram

#Cookclub recipe no. 9: Quick Coq au Vin

Long time no #CookClub!

The holidays did a number on my time, as I am sure they did yours. Plus we sold our house of 20 years and I am now cooking temporarily in a postage-stamp-size kitchen with 1970s cabinetry, among other things I'd change if I could. But the stove and oven work, and there's a mighty fine view of Tampa Bay, so I am not complaining. Well, not too much.

I am rededicating myself to #CookClub starting today with a recipe for Quick Coq au Vin. A new year, but a very old recipe. We'll start back on our live Twitter chats on Jan. 30 just in time to talk about Super Bowl party ideas. (That big game is Feb. 2.)

Coq au Vin (pronounced COKE-oh-vahn) is a French dish of chicken braised in wine with bacon and mushrooms. In its classic form, cut-up chicken is browned in the fat of rendered bacon (or pancetta) and then stewed with wine and stock, plus onions, carrots and spices. It's a hearty dish with deep earthy flavors, including pearl onions.

It's traditionally made with chicken with skin and that can make it greasy. Often, you'll need to skim off some of that grease, if you didn't brown the meat well and discard that rendered fat.

This quick recipe from Cooking Light magazine uses skinless chicken thighs which are long on flavor and don't have the fat that comes with the skin. You can use boneless, skinless chicken breasts but it won't have the same deep flavor as the dark meat (or using skin-on meat). One serving is 230 calories and 8 grams of fat.

The thighs are browned after being lightly coated in seasoned flour.

Despite tasting like you might have been working in the kitchen for hours, this dish only takes about 30 minutes to make. I serve mine with mashed potatoes, but buttered new potatoes or even egg noodles would be fine accompaniments.

I can't wait to see what you think of the recipe, and, of course, how you'll tinker.

Join us online!

To participate online, the key is to remember #CookClub because that's how you'll want to tag everything. You'll have two weekends to make the recipe and post a photo on Instagram with your comments. The next recipe will be announced at tampabay.com on Feb. 3.

Photos and comments of the Quick Coq au Vin are due by 6 p.m. Feb. 2. Some of the photos and comments will be printed in the Tampa Bay Times food section on Feb. 5.

As part of the #CookClub conversation, join us from 7 to 8 p.m. on most Thursdays for a live #CookClub chat on Twitter. The next chat is Jan. 30 and we'll be talking about Super Bowl party food.

Have questions? Direct them to @RoadEats on Twitter and tag them #CookClub or email [email protected].

EASY

Quick Coq au Vin

Deadline for photos and comments on Instagram is 6 p.m. Feb. 2. Tag them #CookClub.

1/4 cup all-purpose flour

1 teaspoon dried thyme

1/2 teaspoon salt

6 (4-ounce) skinless, boneless chicken thighs

1 tablespoon olive oil

6 cups (2 8-ounce containers) quartered baby bella mushrooms (If mushrooms are large, cut them in six pieces)

2 cups (1/4-inch-thick) slices carrot

1/3 cup (1/4-inch-thick) slices Canadian bacon

1 cup dry red wine

1 cup fat-free, less-sodium chicken broth

1 tablespoon tomato paste

Combine flour, thyme, and salt in a zip-top plastic bag; add chicken. Seal and shake to coat. Remove chicken from bag, shaking off excess flour.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 8 minutes or until browned, turning frequently. Remove chicken from pan.

Add mushrooms, carrot, and bacon to pan; sauté 2 minutes. Stir in wine, broth, and tomato paste; cook 9 minutes. Return chicken to pan; cook 8 minutes or until chicken is done. Taste and season with salt and pepper if needed.

Serves 4 to 6.

Source: Cooking Light magazine

#Cookclub recipe no. 9: Quick Coq au Vin 01/20/14 [Last modified: Tuesday, February 25, 2014 4:58pm]
Photo reprints | Article reprints

© 2017 Tampa Bay Times

    

Join the discussion: Click to view comments, add yours

Loading...
  1. Review: Cast up to the challenge in Richey Suncoast's 'How the Other Half Loves'

    Stage

    Theater has many plays where there are two completely different apartments depicted on the stage, usually split down the middle, one on the right, one on the left.

    "How the Other Half Loves" runs weekends through Oct. 29 at Richey Suncoast Theatre in New Port Richey. Cast members are Christine Stoll and  David Daly (in front) and Bob Marcela, Heather Clark, Mike Worssell and Blake Parker (in back, from left). [Photo by Jess Glass]
  2. Review: Excellent cast delivers entertaining production of 'Young Frankenstein' at Stage West

    Stage

    I went to see the musical comedy Young Frankenstein at Stage West Community Playhouse in Spring Hill with some trepidation. I had seen a very good production of the show at another theater a couple of years ago, and I was concerned that I would subconsciously compare the two to the detriment of one or the …

    "Young Frankenstein" plays weekends through Oct. 29 at Stage West Community Playhouse in Spring Hill. Keith Surplus, left, performs as Igor and Lynda Dilts-Benson, right, as Frau Blucher. [Photo by Carol Ballard]
  3. Top things to do in Tampa Bay for the week of Oct. 23-29

    Events

    R. L. Stine: It's fitting that the week before Halloween, USF's Lecture Series features the popular horror author known for the Goosebumps series. Stine will discuss his career, creative process and sign books Wednesday at the Marshall Student Center in Tampa. Free. .

    ATLANTA, GA - AUGUST 09: Singer Anthony Hamilton performs onstage at the 2014 Ford Neighborhood Awards Hosted By Steve Harvey at the Phillips Arena on August 9, 2014 in Atlanta, Georgia. (Photo by Moses Robinson/Getty Images for Ford Neighborhood Awards)
  4. Seasoned cast scores an extra-base hit for St. Petersburg Opera with 'Faust'

    Stage

    TAMPA — Charles Gounod's Faust sets the table early. The world-weary philosopher immortalized in a dramatic poem by Johann Wolfgang von Goethe is in his study, lamenting his state of affairs. He's willing to give away everything he has to be young again, even his soul.

    The St. Petersburg Opera Company begins its season with Faust, in a production seemingly aligned with the original intent of French composer Charles Gounod and librettists Jules Barbier and Michel Carre. [St. Petersburg Opera Company]
  5. Blake High grad Taylor Trensch lands lead role in 'Dear Evan Hansen' on Broadway

    Stage

    For those who saw Taylor Trensch grow up in Tampa, his rise from promising student to star is heartwarming and entirely predictable. In January, Trensch, 28, will be moving into the title role of Dear Evan Hansen on Broadway, one of the hottest tickets in theater.

    Taylor Trensch, a 2007 Blake High graduate, will play the title role in Broadway's Dear Evan Hansen. Courtesy of Frank Trensch.