Saturday, August 14, 2010

Coq A Vin Soup/Stew

Hey, has anyone noticed the new penny? That's right, the penny got a remodel! My brother tends to throw all his change on the bathroom counter. I was brushing my teeth the other day when I noticed some funny-looking coins. I looked closer and apparently it's the penny. It's pretty crazy. But still looks ok I guess for 1 cent worth.

Ok, on to my recipe for the day. So for Christmas, my parents got me the Julia Child cookbook "Mastering the Art of French Cooking".

I was pretty excited because I love cooking and cooking French makes me feel fancy :) Anyways, one of the recipes I've tried is Coq a Vin. Although, according to the book it's Coq a WhateverWineYouUse. Well I tend to alter recipes to fit what I have and how much time I want to spend cooking. So the first time I made it, it didn't really turn out exactly like her recipe but I LOVED it! The sauce is to die for!! I can never get enough of the sauce. So I decided the other day, what if I turned the recipe into a soup? So that's what I did. The consistency was more of a stew consistency but it was still DELICIOUS!

Coq a Vin Soup/Stew

First, melt about 2 tablespoons of butter in a pot. Toss in a few slices of cut up bacon. Make sure you get good quality, good tasting bacon because if you don't, the end result will taste funny. Let the bacon cook until slightly brown.

Remove the cooked bacon to a side dish. Add 2-3 boneless, skinless, chicken breasts to the bacon grease (or 5-6 tenderloins is what I used). Season with salt and pepper while cooking. As it gets closer to being cooked, shred the chicken into pieces. Note, to make Coq a Vin, you wouldn't shred the chicken and the rest of the recipe can still make that. Cook until no longer pink.

Add the bacon back to the chicken and let cook for a few minutes. Then add the wines you enjoy to make 2 cups. Red is preferred in the cookbook. I use Holland House cooking wines they sell at my local grocery store. I'm not sure how much of a "true wine" they are considered. They are sold in my dry town and you don't have to be a certain age to buy it. But they provide great flavor so they work great for me. Anyways... I add 1 cup of red wine, 1/4 cup sherry, and 3/4 cup white wine. Let that cook down.

After letting the wines simmer for a while, add 1 cup of beef stock. Also add the seasonings: 2 cloves of mashed garlic, 1/4 teaspoon of thyme, 1 bay leaf, and about 1 tablespoon of parsley. I also added about 1/4 cup dried diced onions. Normally, I would cook real onions in butter and red wine then add it, but we didn't have any on hand. Also, the cookbook says to add sauteed mushrooms but I don't eat those so I don't add them. Let this simmer for about 5 minutes.

Next, add a 6 ounce can of tomato paste. Stir well. Cover and allow to cook for 15 minutes.

When it's almost done cooking, mix together 2 tablespoons of softened butter with 3 tablespoons of flour. It will make a thick paste. Add the mixture, 1 tablespoon at a time, to the soup to thicken it to your desired consistency.

Lightly coating a spoon is a general good consistency. You can see how this turns into more of a stew than a true soup. I might would add less chicken next time.

So there you have it! Coq a Vin Soup... Mmm... Hope you enjoy :)


Daniela said...

Wow, that looks great. I bought that cookbook about a month ago and absolutely love it. I will definitely try this recipe. Thanks for sharing

Colleen said...

Yum! It looks great!

Lorie said...

It looks great!! I will have to give it a try this fall!

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