This was originally posted February 2014
Quick Coq au Vin is such a nice Valentine’s Day recipe.
I made a few changes to the original recipe posted in the #CookClub section of the Tampa Bay Times.
I dried my tablespoon of fresh thyme in the microwave before adding it to the 1/4 cup flour and 1/2 teaspoon salt that I placed in a baggie. Instead of 6 boneless chicken thighs I used boneless chicken breasts. Kind of like Shake-and-Bake I added the chicken to the flour filled baggies and coated each piece.
Rather then using olive oil, I fried up a few pieces of bacon and sautéed the chicken in the bacon drippings. This gave me a great base for the sauce, but before preparing the sauce in the drippings I fried up some chunks of cooked sweet potatoes to use in the place of carrots. Then I removed the chicken and added the remaining ingredients, with one major change. Instead of red wine I used 1 cup Dark Chocolate Balsamic Vinegar along with 8 ounces mushroom caps, 1 cup chicken broth and 1 tablespoon tomato paste. This cooked for about 8 minutes before I returned the chicken to the pan.
What I liked most, aside from the great taste of this dish, it was just as good the next day. Since it made 6 servings I put aside dinner for two in the freezer and we’ll see how it turns out on Valentine’s Day.