{"id":17465,"date":"2014-08-17T01:08:28","date_gmt":"2014-08-17T01:08:28","guid":{"rendered":""},"modified":"2025-10-15T01:10:50","modified_gmt":"2025-10-15T01:10:50","slug":"marisa-sung-s-healthy-coq-au-vin","status":"publish","type":"post","link":"https:\/\/asiancemagazine.com\/?p=17465","title":{"rendered":"Marisa Sung’s Healthy Coq Au Vin"},"content":{"rendered":"

Coq Au Vin<\/strong><\/p>\n

Ingredients:<\/strong>
\n1 cut 4 lb. chicken
\n1\/3 cup olive oil
\n1\/4 cup cognac
\n2 medium onions, quartered
\n1 minced garlic clove
\n3 cups of Burgundy Wine1\/4 tsp. thyme
\n1\/2 tbsp. tomato paste
\n1 bay leaf
\n1\/2 tsp. Himalayan salt
\n1\/8 tsp. pepper
\n3\/4 cup of organic drained button mushrooms, quartered
\n1 tbsp. smart butter; softened
\n1 tbsp. soy flour
\n2 parsley sprigs<\/p>\n

Steps:<\/strong>
\nIn a large Dutch Oven brown the chicken in hot oil
\nDrain all of the fat
\nPour in cognac; carefully ignite
\nWhen flames subside add onions, garlic, wine, thyme, tomato paste, bay leaf, salt and pepper
\nBring mixture to a boil; simmer; covered for 1 hour
\nSkim off all of the fat
\nDiscard the bay leaf
\nBlend butter and flour together to form a paste
\nWhen chicken is done; add the paste to the hot liquid
\nStir and simmer for 2 mins.
\nArrange the chicken in a casserole dish; baste with the sauce
\nGarnish with mushrooms and parsley<\/p>\n

Serves 4<\/p>\n

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!<\/em><\/strong><\/p>\n

Red Red Wine<\/strong>
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