{"id":12835,"date":"2011-02-04T11:10:51","date_gmt":"2011-02-04T19:10:51","guid":{"rendered":"http:\/\/www.110pounds.com\/?p=12835"},"modified":"2011-02-04T11:10:51","modified_gmt":"2011-02-04T19:10:51","slug":"the-best-chicken-ever-quick-coq-au-vin-2","status":"publish","type":"post","link":"https:\/\/www.110pounds.com\/?p=12835","title":{"rendered":"The Best Chicken Ever &#8211; Quick Coq au Vin"},"content":{"rendered":"<blockquote>\n<h2><span style=\"color: #000080;\">Quick Coq au Vin<\/span><\/h2>\n<p><span style=\"color: #000080;\"><a href=\"http:\/\/www.eatingwell.com\/recipes\/quick_coq_au_vin.html\"><em>From EatingWell<\/em><\/a><\/span><\/p>\n<p><span style=\"color: #000080;\">Here\u2019s a quick version of Coq au Vin, a red wine-braised  chicken-and-vegetable stew that usually takes the better part of an  afternoon to make. Serve with herbed mashed potatoes and green beans.<\/span><\/p>\n<p><span style=\"color: #000080;\"><strong> 4 servings, 1\/2 breast &amp; 3\/4 cup sauce each <\/strong> |              <strong>Total Time:<\/strong> 45 minutes<\/span><\/p>\n<h3><span style=\"color: #000080;\">Ingredients<\/span><\/h3>\n<ul>\n<li><span style=\"color: #000080;\">1\/4 cup all-purpose flour<\/span><\/li>\n<li><span style=\"color: #000080;\">2 bone-in chicken breasts (about 12 ounces each), skin removed, trimmed<\/span><\/li>\n<li><span style=\"color: #000080;\">1\/2 teaspoon salt, divided<\/span><\/li>\n<li><span style=\"color: #000080;\">1\/2 teaspoon freshly ground pepper, divided<\/span><\/li>\n<li><span style=\"color: #000080;\">1\/4 cup water<\/span><\/li>\n<li><span style=\"color: #000080;\">2 tablespoons extra-virgin olive oil, divided<\/span><\/li>\n<li><span style=\"color: #000080;\">4 ounces mushrooms, quartered (about 1 1\/2 cups)<\/span><\/li>\n<li><span style=\"color: #000080;\">2 large carrots, thinly sliced<\/span><\/li>\n<li><span style=\"color: #000080;\">1 small onion, halved and sliced<\/span><\/li>\n<li><span style=\"color: #000080;\">1 teaspoon crumbled dried rosemary<\/span><\/li>\n<li><span style=\"color: #000080;\">1 14-ounce can reduced-sodium chicken broth<\/span><\/li>\n<li><span style=\"color: #000080;\">1\/2 cup dry red wine, preferably Zinfandel<\/span><\/li>\n<li><span style=\"color: #000080;\">1 tablespoon tomato paste<\/span><\/li>\n<li><span style=\"color: #000080;\">2 tablespoons chopped fresh parsley<\/span><\/li>\n<\/ul>\n<h3><span style=\"color: #000080;\">Directions<\/span><\/h3>\n<ol>\n<li><span style=\"color: #000080;\">Place flour in a shallow dish. Cut each chicken breast in half on  the diagonal to get 4 portions about equal in weight. (Two will be  smaller but thicker, the other two larger but thinner.) Sprinkle the  chicken with 1\/4 teaspoon each salt and pepper and dredge in the flour.  Whisk water with 2 tablespoons of the leftover flour in a small bowl;  set aside.<\/span><\/li>\n<li><span style=\"color: #000080;\">Heat 1 tablespoon oil in a large nonstick skillet over medium-high  heat. Reduce heat to medium and add the chicken. Cook, turning once or  twice, until lightly browned on all sides, 5 to 7 minutes total.  Transfer to a plate.<\/span><\/li>\n<li><span style=\"color: #000080;\">Add the remaining 1 tablespoon oil to the pan; reduce heat to  medium-low. Add mushrooms, carrots, onion and rosemary and cook,  stirring occasionally, until the vegetables are softened and browned in  spots, about 5 minutes. Add broth, wine, tomato paste and the remaining  1\/4 teaspoon each salt and pepper. Stir until the tomato paste is  dissolved. Bring to a simmer.<\/span><\/li>\n<li><span style=\"color: #000080;\">Return the chicken and any accumulated juice to the pan. Cover,  reduce the heat to maintain a simmer and cook, stirring once or twice,  until an instant-read thermometer inserted into the thickest part of the  breast registers 165\u00b0F, 15 to 20 minutes. Transfer the chicken to a  serving plate.<\/span><\/li>\n<li><span style=\"color: #000080;\">Increase the heat under the sauce to medium-high. Stir the  water-flour mixture, add it to the pan and cook, stirring, until the  sauce is thickened, about 1 minute. Serve the chicken with the sauce,  sprinkled with parsley.<\/span><\/li>\n<\/ol>\n<h3><span style=\"color: #000080;\">Nutrition<\/span><\/h3>\n<p><span style=\"color: #000080;\"><strong>Per serving :<\/strong> 288 Calories;  10 g Fat;  2 g Sat;  6 g Mono;  68 mg Cholesterol;  14 g Carbohydrates;  28 g Protein;  2 g Fiber;  641 mg Sodium;  623 mg Potassium<\/span><\/p><\/blockquote>\n<p><a href=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5169.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-12838\" title=\"IMG_5169\" src=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5169-225x300.jpg\" alt=\"\" width=\"225\" height=\"300\" srcset=\"https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5169-225x300.jpg 225w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5169-768x1024.jpg 768w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5169.jpg 1200w\" sizes=\"(max-width: 225px) 100vw, 225px\" \/><\/a><\/p>\n<p><strong>Wow.<\/strong><\/p>\n<p>Like Wow. This recipe was amazing. It was the recipe I&#8217;d been eluding to all week in my complaining about meal planning. I bought the chicken over the weekend with the intent of making this recipe because it sounded so good. Then once I got the chicken and skimmed the directions I just groaned&#8230;I procrastinated because I thought it was complicated and time consuming. It really wasn&#8217;t. I&#8217;m glad I decided to suck it up and just MAKE it!<\/p>\n<p><a href=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5170.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-12839\" title=\"IMG_5170\" src=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5170-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5170-300x225.jpg 300w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5170-1024x768.jpg 1024w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5170.jpg 1600w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>I was sure to get the chicken breasts with the bone in it still. To be honest I was really skeeved out about that. Michael and I are both ex-vegetarians. Neither of us are fans of eating meat on a bone (ribs, T-bone steak, etc). In fact we usually choose cuts of meat that are boneless to avoid the whole thing. I wanted to follow the recipe to a T so I got the bone-in chicken. It was really gross touching it, peeling the skin off and cutting through the bone to cut the chicken in half. Oh well. If I&#8217;m going to eat meat I have to be able to do this stuff, right?<\/p>\n<p><a href=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5171.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-12840\" title=\"IMG_5171\" src=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5171-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5171-300x225.jpg 300w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5171-1024x768.jpg 1024w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5171.jpg 1600w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><br \/>\nWhile I prepped the chicken Michael chopped the onions and carrots.<\/p>\n<p><a href=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5172.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-12841\" title=\"IMG_5172\" src=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5172-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5172-300x225.jpg 300w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5172-1024x768.jpg 1024w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5172.jpg 1600w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><br \/>\nI also measured out all the liquids to make sure I was prepared before we started cooking.<\/p>\n<p><a href=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5173.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-12842\" title=\"IMG_5173\" src=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5173-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5173-300x225.jpg 300w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5173-1024x768.jpg 1024w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5173.jpg 1600w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>I was in charge of dredging the chicken in the flour and Michael was in charge of cooking the chicken in the skillet (something that scares me).<\/p>\n<p><a href=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5174.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-12843\" title=\"IMG_5174\" src=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5174-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5174-300x225.jpg 300w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5174-1024x768.jpg 1024w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5174.jpg 1600w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p><a href=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5175.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-12844\" title=\"IMG_5175\" src=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5175-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5175-300x225.jpg 300w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5175-1024x768.jpg 1024w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5175.jpg 1600w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><br \/>\nMichael browned the chicken in the skillet and then took the chicken out to cook the vegetables.<\/p>\n<p><a href=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5176.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-12845\" title=\"IMG_5176\" src=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5176-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5176-300x225.jpg 300w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5176-1024x768.jpg 1024w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5176.jpg 1600w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p><a href=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5178.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-12847\" title=\"IMG_5178\" src=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5178-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5178-300x225.jpg 300w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5178-1024x768.jpg 1024w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5178.jpg 1600w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><br \/>\nAfter the vegetables were softened and lightly browning I added the liquids to the skillet and the tomato paste.<\/p>\n<p><a href=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5179.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-12848\" title=\"IMG_5179\" src=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5179-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5179-300x225.jpg 300w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5179-1024x768.jpg 1024w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5179.jpg 1600w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><br \/>\nThen added the chicken to it. Let it simmer, covered until the chicken was the right temperature. While it was cooking (maybe 10-15 minutes?) I made us salads: baby spinach, 1\/2 a serving of Craisins, broccoli, oil and balsamic.<\/p>\n<p><a href=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5181.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-12850\" title=\"IMG_5181\" src=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5181-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5181-300x225.jpg 300w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5181-1024x768.jpg 1024w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5181.jpg 1600w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><br \/>\nMichael added the water\/flour mixture to the skillet. Supposedly that would thicken up the sauce but it didn&#8217;t really do that. I was starting to have doubts about the recipe and whether or not dinner would be a total fail. I also realized that the recipe suggested it be served with mashed potatoes (I only had 1 sweet potato in the house&#8211;not really the same thing). I started to feel bummed that we&#8217;d spent so much time on it and it wasn&#8217;t going to be good. Boy was I wrong.<\/p>\n<p><a href=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/coqauvin.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-12837\" title=\"coqauvin\" src=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/coqauvin-300x300.jpg\" alt=\"\" width=\"300\" height=\"300\" srcset=\"https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/coqauvin-300x300.jpg 300w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/coqauvin-150x150.jpg 150w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/coqauvin.jpg 308w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><br \/>\nThe above photo is what it SHOULD have looked like&#8230;a nice thick glaze and sauce. Looks amazing right? Mine didn&#8217;t quite look like that but believe me, it tasted great.<\/p>\n<p><a href=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5184.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-12853\" title=\"IMG_5184\" src=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5184-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5184-300x225.jpg 300w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5184-1024x768.jpg 1024w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5184.jpg 1600w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><br \/>\nIt was more brothy than thick but it tasted wonderful. The wine and the cooked vegetables were amazing. I really did love the broth. Next time I make this I&#8217;ll add a little more flour to hopefully thicken up the stew part but the recipe was still great.<\/p>\n<p><a href=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5183.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-12852\" title=\"IMG_5183\" src=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5183-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5183-300x225.jpg 300w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5183-1024x768.jpg 1024w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/IMG_5183.jpg 1600w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><br \/>\nThe chicken? Michael took one bite and said to me, &#8220;This it the best chicken we&#8217;ve ever made.&#8221; I hadn&#8217;t had a bite yet so I quickly did to see if I agreed. I did. It was THE best chicken we&#8217;ve done, second would be <a href=\"http:\/\/www.110pounds.com\/?p=7152\">this one<\/a>. The meat was soft and tender, not dry in any way, and the broth was so flavorful. I finished eating and despite being full I wanted seconds. I didn&#8217;t have seconds, but boy did I want some&#8230;.<\/p>\n<p>I wonder if the recipe really needs bone-in chicken or can I use boneless chicken breasts?<\/p>\n<p><span style=\"color: #ff00ff;\"><strong>Verdict: WINNER! Winner Chicken dinner!<\/strong><\/span><\/p>\n<p><em><strong>QUESTION: Have you ever made this recipe the <a href=\"http:\/\/www.francethisway.com\/frenchrecipes\/coqauvinrecipe.php\">traditional <\/a>way? How did it turn out?<\/strong><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Quick Coq au Vin From EatingWell Here\u2019s a quick version of Coq au Vin, a red wine-braised chicken-and-vegetable stew that usually takes the better part of an afternoon to make. Serve with herbed mashed potatoes and green beans. 4 servings, 1\/2 breast &amp; 3\/4 cup sauce each | Total Time: 45 minutes Ingredients 1\/4 cup [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":12837,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_s2mail":"","footnotes":""},"categories":[1621,315,104,167,201,212,288],"tags":[8599,468,2456,2454,8770,2457,2455,934,937],"jetpack_featured_media_url":"https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/02\/coqauvin.jpg","_links":{"self":[{"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/posts\/12835"}],"collection":[{"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12835"}],"version-history":[{"count":16,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/posts\/12835\/revisions"}],"predecessor-version":[{"id":12875,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/posts\/12835\/revisions\/12875"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/media\/12837"}],"wp:attachment":[{"href":"https:\/\/www.110pounds.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12835"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12835"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12835"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}