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    Chicken: French Coq Au Vin


    Source of Recipe


    SheHuffer

    List of Ingredients




    1 pound chicken breasts
    1 can salt free chicken broth
    1 onion, chopped
    1 carrot, sliced
    1 teaspoon garlic, chopped
    2 cup white mushrooms, stems removed
    2 cup dry red wine
    1 thyme sprig, chopped
    1 rosemary sprig, chopped
    2 cups fresh spinach, trimmed
    1 tablespoon parsley, chopped

    Recipe



    1. Season chicken with black pepper.

    2. Add chicken pieces to a hot pan and brown on all sides.

    3. Remove the chicken from the pan and keep warm. Add enough chicken broth for sautéing, then add onion and carrots to the pan. Cook until the onion begins to soften, about 3 minutes. Stir in garlic and mushrooms; cover and cook an additional minute.

    4. Stir in the wine and simmer for 2 minutes. Return the chicken to the pan. Add the thyme and rosemary to the pan and cover. Simmer until chicken is tender, about 40 minutes.

    5. Remove the chicken from the pan and keep warm. Continue to cook the sauce until reduced to 1/2 its original volume, about 10 minutes.

    6. Heat a clean sauté pan until very hot. Add fresh washed spinach with the water remaining on leaves. Using tongs, stir the spinach until it is wilted, about 30 seconds.

    7. Sprinkle the parsley into the simmering sauce. Place the chicken on a platter and top with the sauce. Serve immediately with the wilted spinach.

    Excellent served over or with white rice.

 

 

 

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