blackbird ideas: Sunday Supper: Coq Au Vin

This Sunday I decided to create Coq Au Vin for Sunday Supper. Mmmm.... so delicious. I have only had Coq Au Vin one other time and it was in Mexico (I know, odd place to have french food), but I did not think it was all it was cracked up to be.

Still, I have a sick love for French food, so I was going to give it another try. One of my favorite dishes of alllll time is Bonne Femme, which stands for "good wife." One thing I am not (good?! riiiight... a wife?! Laughable!!! Now I'm cyring...). I make it with scallops and it is unbelievable. They flavors are kind of similar, so I figured I couldn't go wrong.

Let me start by saying that I had bleached my teeth that day for the first time in years. I had forgotten just how sensitive my chiclets were. I had to sip my Sunday vino through a straw. It seriously hurt to sucks in. My jaw was also sore from clenching down in pain. It was agony. I was afraid I wasn't going to be able to eat! The horror!

I wish I was smart enough to know how to make Coq Au Vin out of my own brain... but I aint. So I got my October BonAppetit's Coq Au Vin recipe.

I preheated my oven to 300 degrees and got to work!

Here is an ingredient list of what I used:

4 bacon slices, coarsely chopped

4 skinless boneless chicken breast halves ( I just used 2 HUGE ones)

3 tablespoons chopped fresh Italian parsley, divided

8 ounces large crimini (baby bella) mushrooms, halved

8 large shallots, peeled, halved through root end

2 garlic cloves, pressed

1 1/2 cups dry red wine (such as Syrah)

1 1/2 cups low-salt chicken broth, divided

4 teaspoons all purpose flour

Something for a side. I got Brussels Sprouts.

I haven't had Brussels Sprouts since last winter... phew, long time... so I had been hankering for some. First I rinsed them.

Then I placed a few on my cutting board.

First, I cut the ends off.

Then sliced them down the middle.

Then I gently boiled them in a thin bit of water, bottoms down.

While the sprouts were working to turn a beautiful green, I was chopping the bacon for my Coq Au Vin.

Then placed the 4 coarsely chopped pieces in a pan and let crisp. Remember to reserve the drippings in the pan. This is what you will cook your chick in.

Meanwhile, the sprouts had turned a deeper green (just a minute or two in boiling water) and then I drain them and wait until I am ready to do the final steps. It's all about timing.

Lay the chicken on a cutting board.

Sprinkle both sides with salt and peppa

Chop some Italian parsley

And sprinkle (and press) onto/into the chicken

When the bacon has crisped, use a slotted spoon to remove the bacon bits and place in separate bowl.

Place the chicken in the bacon grease (omg delish). Let it go for about 6-7 minutes on each side depending on thickness. These suckers were pretty thick so I let them go for about 8.

Meanwhile ( I am such a multi-tasker!) I put a few extra slices of bacon I had into the sprouts pan and let heat up.

Then I cooked my sprouts face down in the bacon grease (AGAIN!? I know... might as well go all out).

Checked on my chicken. It was cookin'.

After my sprouts go for a bit in the grease, I add probably about a 1/2 a cup of chicken broth and let simmer.

I flipped my chicken after 8 minutes. Look at that! Yummy.

Sprouts were cookin' and chicken broth was reducing.

Then, chopped up my 8 shallots.

And dumped them in a bowl with the 8 oz. of (already sliced) crimini mushrooms, salt and pepper.

Take the chicken out of the pan when it is ready and place in an oven-safe dish. Place in the 300 degree oven while you make the sauce.

There is that dang tin foil ball again!!! Why am I so lazy that I can't get that out? Bf complained about it (but didn't remove it either... two peas in a pod).

Into your pan (that you cooked the chicken in) goes your mushroom and shallots.