We went all Frenchy-French and fancy, serving Coq au Vin for Tuesday Lunch this week. Try this one at home. It’s delicious served over egg noodles… just sayin’!
Oh, and if you’re not in the mood to make it yourself, but would love to try it…. our chefs made a few extra for our Dinners on Demand™ freezers. Stop by The Kitchen Shop at The Culinary Center of Kansas City™ to pick one up.
- 2 tablespoons olive oil
- 2 pounds boneless skinless chicken breast, thighs, or combination of both, cut into 1-inch chunks
- Coarse salt and freshly ground black pepper to taste
- 2 tablespoons butter, unsalted
- 2 shallots, chopped
- 3 small carrots, peeled, thinly sliced
- 10 crimini mushrooms, finely chopped
- 4 sprigs fresh tarragon, chopped (about 2 tablespoons)
- A handful flat-leaf parsley leaves, chopped
- 1 cup dry red wine
- 1 quart crushed tomatoes in puree (or diced)
In a large skillet heat the olive oil over medium heat. Season the chicken with salt and pepper. Add to the hot oil and, brown for 2 or 3 minutes on each side; remove to a plate.
Return pan to stove and reduce heat to medium. Add butter to the pan. Add the shallots, carrots, and mushrooms and sauté for 3 to 5 minutes or until mushrooms darken and carrot bits are fork tender.
Add tarragon and parsley and stir. Add wine and reduce liquid for 1 or 2 minutes. Add tomatoes to the sauce and stir to combine. Add chicken back to the pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through and juices run clear. Makes 4 servings.