Did you take French in high school? I didn't. I opted for Spanish and loved it. However, the older I get the more I realize my love for the French language, not to mention my unhealthy obsession with Paris. I think Julia Child was on to something when she penned the book "Mastering the Art of French Cooking". Now, I didn't exactly master the art of French cooking in this dish, but I did play around with a classic French dish: coq au vin. For all of you non-French speakers that means 'rooster with wine' or in modern times you can just translate it as chicken with wine. That sounds much more appetizing than the literal translation, don't you think?
In cooking this dish and by doing a little research, I discovered that this isn't the only variation of coq au vin. Traditionally, coq au vin is made with red wine but if you're feeling a little jazzy you can switch it up with riesling or even Champagne. This recipe is a quicker version of the original. Let's be honest, French cooking is pretty awesome but no one has time to be in the kitchen all day as some of the recipes reflect. So let's practice our French and attempt to master the art of semi-French cooking. Julia Child would be proud.
The ingredient list isn't too complex for this meal. I made a few minor changes (as usual).
Let's melt the butter and the oil in the pan. Can I just tell you, this is one of my favorite things in a recipe ... melting butter and oil. Call me crazy but this is how you know a meal is going to be good.
Now we'll cook some bacon and onion in the melted butter. Oh yeah. Add the garlic and saute for just a few seconds longer. The smell is going to be fantastic. Once it's all cooked, remove the bacon mixture from the pan.
Season your chicken with salt and pepper and start the browning process. You'll brown the chicken in the same pan that you sauteed the bacon and onions.
Now that the chicken has browned, add the bacon mixture back to the pan and pour in the wine. Bring it to a boil. Then turn down the heat and simmer. Fifteen minutes later, turn up the heat (again) and add the cream. Simmer for 5 minutes or so, remove from the heat and add chopped parsley. You know, to make it all pretty. If you need to add a little salt and pepper, now is the time.
Serve over rice and coq au riesling is served. Simply Delicious has the full recipe.
Additional Notes: Mushrooms are included in the original recipe, but mushrooms make me uneasy. I also used turkey bacon but pancetta or regular pork bacon will do just fine.
Shawanda Mason is the creator and blogger of Eat.Drink.Frolic. For recipe questions or to chat about eating, drinking or frolicking, she can be reached at email@example.com or by following her on Twitter & Instagram. The opinions expressed in this column belong solely to the author, not Nooga.com or its employees.
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