Sick of fast food? This chicken coq au vin is perfecto!
Even if you’re in a hurry! Because this recipe will take less than 30 minutes.
And this chicken breast recipe is not only for wine lovers, or even French lovers, but for everyone! (Except my chef - Sorry Chef!)
But be careful: don’t add too much vino! And watch out when you’re eating...eat it slowly and enjoy it! (You wouldn’t want any of the wine in this recipe to get on your clothes, especially if you’re wearing white, because it’s hard to wash out!)
Also put some of it aside for later, to share with your friends!
Let’s get started - 1, 2, 3, GO!
400 - 450 g of boneless, skinless breast chicken
3 medium onions
200 g of carrots
200 g of mushrooms
2 - 3 garlic cloves, sliced
3 - 4 medium sweet potatoes
2 tablespoons of oil
3 - 4 tablespoons of flour
200 - 300 of chicken broth
250 ml of red wine
100 g of green beans
1 tablespoon of finely chopped parsley
Wash chicken breasts and dry on a paper towel. Then cut into bite-size pieces.
Peel all the veggies. Wash and slice them.
Wash and slice mushrooms.
Coat the cut chicken bits in flour, making sure they’re evenly coated.
Heat oil in a skillet over medium heat. Then add the chicken pieces and cook well until they all get a nice golden colour.
Remove the chicken from the skillet and set aside on a plate.
Add the onions, carrots, mushrooms, garlic, sweet potatoes to the skillet and sautée everything for about 5 to 7 minutes over a medium heat. The potatoes should be tender at the end of cooking.
Stir in chicken broth and wine. Mix everything well. Cook for about 7-10 minutes.
In a separate pot, steam the green beans for 5 to 7 minutes.
Set your table: put out your plates. Place some chicken on the plate, then add some suatéed veggies. Mix everything with the green beans, and garnish with some finely chopped parsley.
Serve with some wine, if you like. Like I said before: this chicken coq au vin is for everyone - but not my Chef!!