Marisa Sung’s Healthy Coq Au Vin

Coq Au Vin

Ingredients:
1 cut 4 lb. chicken
1/3 cup olive oil
1/4 cup cognac
2 medium onions, quartered
1 minced garlic clove
3 cups of Burgundy Wine1/4 tsp. thyme
1/2 tbsp. tomato paste
1 bay leaf
1/2 tsp. Himalayan salt
1/8 tsp. pepper
3/4 cup of organic drained button mushrooms, quartered
1 tbsp. smart butter; softened
1 tbsp. soy flour
2 parsley sprigs

Steps:
In a large Dutch Oven brown the chicken in hot oil
Drain all of the fat
Pour in cognac; carefully ignite
When flames subside add onions, garlic, wine, thyme, tomato paste, bay leaf, salt and pepper
Bring mixture to a boil; simmer; covered for 1 hour
Skim off all of the fat
Discard the bay leaf
Blend butter and flour together to form a paste
When chicken is done; add the paste to the hot liquid
Stir and simmer for 2 mins.
Arrange the chicken in a casserole dish; baste with the sauce
Garnish with mushrooms and parsley

Serves 4

This dish is perfect for a dinner party. The recipe is a variation of what I learned from a class at the French Culinary Institute where they used bacon. I do not like bacon and believe the recipe to be much healthier without it. Instead of bacon, I add baby carrots on the stem for taste. If you prefer bacon, you may add regular cooked bacon or turkey bacon. Next week I will share my recipe for Cheese Fondue; also from the French Culinary Institute. Bon Apetit!

Red Red Wine