This version of coq au vin replaces bone-in chicken pieces with cubes of boneless chicken breast and thighs that absorb the flavour of the wine and mushrooms.
Coq au vin is a classic French chicken dish that in English means “rooster cooked in wine.” Lore suggests that, eons ago, it got that name because slowly cooking an older, farmyard rooster in wine proved to be a tasty way to tenderize the tougher meat.
To make it, cubes of boneless, skinless chicken breasts and thighs were coated in flour, browned in oil and set in a 13-x nine-inch casserole. A red wine/stock mixture, rich with mushrooms, bacon, onions, garlic and herbs de Provence, was then made in the skillet I browned the chicken in. I served the chicken with buttered carrots sticks and green beans and rice pilaf enhanced with chopped shallots and parsley. You’ll find a recipe for rice below.
Boneless Chicken Coq au Vin This version of coq au vin replaces the bone-in chicken pieces normally used to make the dish with cubes of boneless chicken breast and thighs. While those cubes of chicken cook, they absorb the wine-flavoured mushroom mixture surrounding them.1/3 cup all-purpose flour2 boneless, skinless chicken breasts , cut into 1 1/2-inch cubes 3 Tbsp olive oil, plus more as needed1/2 lb.
When mushrooms have softened, add the wine to the skillet, bring to a simmer, and reduce to about a half cup. Mix in the stock and return to a simmer. Taste and season with salt and pepper, as needed, and then pour this mixture over the chicken. Tightly cover the chicken coq au vin with foil, and then bake in the middle of the oven 45 to 50 minutes, or until chicken is quite tender. Serve chicken right from the casserole, or transfer to a more fanciful serving dish.
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