I’m a strong believe in the power of bacon. It’s such a delicious ingredient that it can elevate a boring dish or make an already awesome dish, like chili, even better. As such, when I was flipping through my copy of Betty Crocker’s Cookbook and saw her recipe for Coq au Vin (page 286 or here), which is basically a pot roast but with chicken instead of beef and bacon. Plus, you cook it in a pan an not in the oven. But, aside from all that, it’s pretty much the same idea.
The only changes I made to the recipe were using boneless chicken breasts instead of miscellaneous poultry parts and I didn’t have the materials for a bouquet garni, so I just used dry spices from my spice rack. I know, I know, it’s not super French to do any of that, but what are you gonna do?
Oh, I also cooked the bacon after chopping it up instead of doing the pieces whole and then breaking them down. Again, this is just easier for me, I don’t know if there’s a downside, but I haven’t hit one yet. Before chopping that up, I peeled and cut the carrots and also got the flour mixture ready (I try to do veggies and whatnot before meat for obvious contamination concerns).
With that done, the bacon pieces went into the pan. After they were browned and done, I got them out then dipped the chicken in the flour mixture and got the pieces cooking in the bacon fat. The recipe says you should move them to one side and then cook the thawed pearl onions and mushrooms, but I just mixed everything together and let them get together. You then add in the rest of the ingredients and let it all cook together for a while.
I was really impressed with this dish. Sometimes I’m not sure about making international dishes from the Betty Crocker book because they might not have the original balance of spices and herbs, but this dish turned out to be pretty great, though whether or not it’s traditional Coq au Vin, I have no idea. But, the combination of bacon, pan fried chicken, pear onions and herbs was a delightful one. I’ll definitely give this recipe another whirl or two during the cold winter months ahead.
Reblogged this on Annette J Dunlea Irish Author and commented:
Betty Crocker’s Cookbook used for this recipe thanks for sharing