Weeknight Coq au Vin

I love Coq au Vin, but most recipes turn it into an event. Here's a version that's simple enough to put together on a weeknight.


I left work at 5; dinner was on the table by 7, even though I putzed around a bit.


I served this with packet asparagus* and roasted potatoes.**



*Cut the tough ends off, season with salt, pepper, thyme, and a squeeze of lemon juice, spread in 1-2 layers and wrap in foil, bake in oven at 200 for one hour.

**Cut into bite-sized pieces, toss with salt, pepper, and olive oil, spread in a single layer and cook in a 400 degree oven for 20-40 minutes.


4 tablespoons bacon fat (or 2 each of olive oil and butter)
2 breasts and two whole legs of chicken
flour
1/2 lb mushrooms, sliced
2 onions, finely diced
4 cloves garlic, minced
salt, pepper, thyme
1 can diced tomatoes
1 c dry red wine
1/2 c stock (beef is traditional, I used goat, chicken would also work)

Heat 2 tablespoons of the fat over medium-high heat in a large pan for which you have a cover. Season the chicken with salt and pepper and dredge it with flour. Add it to the pan, one piece at a time so the temperature of the oil doesn't drop too much, and brown on all sides. Remove, set aside, and wipe out the pan.

Decrease the heat to medium. Add the remaining fat to the pan and, when it is hot, add the sliced mushrooms. Cook until they brown, about 5 minutes. Add the onions, garlic, salt, pepper, and thyme. Cook until the onions are translucent and beginning to turn golden, 5-7 minutes. Add the tomatoes and stock and cook, stirring, until they break up, 5 minutes. Add the wine and chicken, cover the pan, and reduce heat to med-low. Cook an additional 20-30 minutes, turning every 5 minutes.

**One can also omit the chicken, double the recipe, and serve the mushroom sauce over rice. I've done it, for vegetarians.