White Wine Coq Au Vin

5:15 pm I have a confession to make. Usually when you hear those words you expect something terrible to follow. I hope this is the exception...
Here's the confession: I hadn't tried this recipe before I started to compile this post. I came to the computer right after I set the pot of coq au vin to simmer. I was expecting an outstanding outcome before I'd even tasted it. Why? The ingredients for one thing. How can you possibly go wrong with wine and bacon. The other? The smell filling the kitchen from the steaming pot was so appetizing I just knew I had a winner on the stove. Am I wrong? We'll have to see....
6:06 pm Oh my gosh, this dinner was so incredibly delicious!! You definitely taste the wine but you also have the salty bacon, the tender chunks of chicken, sweet carrots and the thick broth is so comforting. In the words of my family: It's a keeper! It's blog-worthy. Please try this white wine coq au vin for yourself and tell me what you think. :)


White Wine Coq Au Vin (serves 4)
4 1/2 Tbsp flour
salt, pepper to taste
1 1/2 tsp herbes de Provence
4 slices bacon, chopped
1 lb. skinned, deboned chicken thighs (I used chicken breasts)
2 Tbsp. olive oil
1 1/2 cups baby carrots
3 stalks of celery
1 medium onion
1 1/3 c. chardonnay
2 c. chicken broth
1/2 c. flat leaf parsley sprigs, chopped
1/4 c. tarragon sprigs, chopped

In a plastic bag, shake flour with salt, pepper and the herbes de Provence, set aside.
In a large pot over med heat, brown bacon, stirring occasionally about 5-7 minutes. Meanwhile, cut chicken into 1 inch chunks, the shake in flour to coat.
With a slotted spoon, transfer bacon from pan to paper towels. Brown half the chicken in bacon fat, stirring occasionally, 3-5 minutes. Transfer to a plate. Repeat with remaining chicken, adding oil to pan. Meanwhile, cut carrots in half lengthwise and cut celery into slices. Chop onion.
Add vegetables to pan with salt and pepper and saute until onion is golden about 5 minutes.
Add wine to vegetables, making sure to scrape up all the browned bits at the bottom of the pot. Add chicken stock, chicken and bacon. Cover and bring to a boil over high heat. Reduce heat and simmer covered until vegetables are tender, about 15 minutes. When ready to serve, add parsley and tarragon. Enjoy!

Provencal Chicken Stew

It's been one of those rainy, cold and dreary days that's got me thinking about Chicken Stew. Not just any bland flavorless chicken stew, but the kind of dinner that has you sitting down in front of a big warm bowl of deliciousness that's been bubbling away in the slow cooker for hours filling the home with wonderful aromas. You know what I'm talking about. People walk through the door and immediately say "mmmmmmmm what is that cooking? and you answer, "Provencal Chicken Stew" and they say "wow, it smells fantastic, you sure must've been busy cooking this dinner" and you smile because you know that the slow cooker did most of the work for you. All you have left to do is sit down and enjoy the dinner that effortlessly came together melding the briny flavor of kalamata olives with the sweet taste of crushed tomatoes and white wine, herbs and garlic. Say it with me, MMMMMM. It's time to get your slow cooker out from the cabinet and get started :)

Provencal Chicken Stew (serves 4-6)

3/4 c. plus 2 T. all purpose flour
salt, pepper, to taste
1 chicken, cut into serving pieces and skinned
1/4 c. olive oil
1 yellow onion, finely chopped
2 cloves garlic, minced
1/2- 2/3 c. dry white wine
1 (14 1/2oz) can crushed tomatoes
1/4 c. freshly chopped parsley for garnish
1/4 c. fresh basil leaves, cut into chiffonade, for garnish
1 c. kalamata olives for garnish

combine the 3/4 c. flour and salt in a plastic bag. Add the chicken to the bag, several pieces at a time, and shake to coat completely.
Heat a large saute pan over medium high heat and add the oil. Add the chicken and cook, turning once for 8-10 minutes, creating a lightly browned crust. Remove the chicken from the pan and add to the slow cooker. Add the garlic to the pan and stir for 2 minutes. Add the wine and stir to scrape up the browned bits from the bottom of the pan. Increase the heat to high and add the tomatoes and pepper to taste. Cook, stirring frequently for 10 minutes so some of the tomato liquid evaporates. Pour the onion mixture over the chicken in the slow cooker. Add kalamata olives to top. Cover and cook on low for 3-8 hours. At 3-4 hours, the chicken will still be firm and hold it's shape. At 6-8 hours, the meat will be falling off the bone.
Diving the chicken among dinner plates and garnish with the parsley and basil.

*Note- You may be familiar with slow cooker recipes that dump all ingredients into the cooker and turn on. This is not one of them. Do not skip any of the steps, as each in important to creating a dish that is perfectly seasoned, delicious and well cooked.

Almond Crusted Chicken with Spinach and Arugula

Okay, first, I've got to come clean with you. Once again, I devoured my food without taking a photo- I'm trying to work on remembering that, and I promise to do better next time. That said, this is a photo from Body and Soul magazine that shows the recipe. All I've got to say is it was so delicious!! Seriously. I usually don't really enjoy salads unless someone else makes them for me (I know, kind of wierd, right?) but this had the right combo of flavors, it was substantial enough to satisfy me for lunch, it's healthy and it was super simple and easy to make.

Almond Crusted Chicken with Spinach and Arugula (4 servings)
2 boneless skinless chicken breasts
1/2 cup unsalted almonds, finely chopped
2 garlic cloves, minced
salt, pepper to taste
3 T. olive oil

Preheat oven to 425 degrees, line a baking sheet with foil and place a cookie rack on top.
Halve the chicken breasts through the middle so you end up with 4 breast fillets of chicken. Place in a plate and move to the side while you make the crust.
Stir all remaining ingredients together to make an almond crust. pat generously over front and back of all chicken pieces and lay on top of cookie rack. Slide baking sheet into the oven and bake for 15-20 minutes, or until chicken is no longer pink in the thickest part.
Cut almond crusted chicken into strips and lay on a bed of spinach and arugula that has been lightly tossed with the dressing of your choice (I recommend Trader Joe's low fat cilantro dressing). Finish with a squeeze of lemon over the top and enjoy! MMMM MMMMM GOOD!