Coq Au Vin Redux

This is a quick dinner with some of the traditional flavors of Coq Au Vin. With a bag of pre-washed salad greens and some dressing, this is a complete meal you can prepare in about 30-40 minutes. Serves 2 with leftovers. Easily doubled.

Equipment:

  • Dutch oven
  • wooden spoon or spatula for sautéing
  • chef’s knife
  • cutting board
  • corkscrew
  • teakettle, or saucepan with lid for boiling water
  • small to medium mixing bowl
  • plate that fits over the top of the mixing bowl
  • 2-cup liquid measuring cup
  • fork
  • serving spoon or ladle

Ingredients:

  • 1 box couscous ( I use NearEast)
  • 1 pkg boneless skinless chicken thighs (about 6-8 thighs)
  • 1 eight oz pkg mushrooms ( I prefer cremini, a.k.a. Baby Bellas)
  • 1 medium onion or 2 shallots
  • 1 750 ml bottle of wine, to your taste (red or white)
  • thyme (1 tsp dried or 2 Tbs fresh)
  • salt (I like kosher)
  • pepper
  • olive oil
  • chicken broth, stock, or water
  • 1 or 2 cloves of garlic, chopped or mashed (optional)

Prep:
Chop the onion or shallot on the cutting board with the chef’s knife. If you’re using the bacon or the garlic, dice those too. Open the bottle of wine. Pour two glasses to serve with dinner.
Cook:
Heat 2 tbsp. olive oil in your Dutch oven over medium heat Add the onions, and sauté them until they are soft. Add the mushrooms, 1/2 tsp. salt, thyme, and 1/2 tsp. pepper. Cook until the mushrooms give up most of their water. Add the chicken. Pour remaining wine into the pan over the chicken, and add enough stock or water so that the chicken is almost submerged in liquid. Put the lid on the pot, and crank the heat up to high. Let this cook for about 20 minutes.
After 10 minutes, bring 2.5 cups of water to a boil in your teakettle or saucepan over high heat. Pour the couscous into the mixing bowl. When the water boils, turn off the heat and measure 2 cups of the boiling water into the 2-cup liquid measuring cup. Pour the water over the couscous. Cover the mixing bowl immediately with the plate.
Take the lid off the Dutch oven. When the liquid is reduced to your liking, turn off the heat. Taste and adjust seasoning.
Take the plate off the couscous bowl, and fluff up the couscous with the fork.
Serve:
Spoon some couscous onto each plate, and then spoon some of the chicken and vegetables over the top. Serve with reserved glasses of wine.

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