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SCV (Simple Coq au Vin)
Red Wine Chicken
Serves 4-6
2 tablespoons Tutta California Extra Virgin Olive Oil
1 tablespoon European or unsalted butter
sea salt
coarse black pepper
Organic chicken, skin on—2 split breasts, 4 thighs
2 slices cooked lean bacon (microwaving reduces the fat)
¾ cup sliced fresh mushrooms
2 cups red wine
2 cups chicken stock
1 tablespoon tomato paste
1 clove garlic, sliced
2 branches of fresh thyme
3 tablespoons flour
2 tablespoons soft European or unsalted butter
Heat the Tutta California Extra Virgin Olive Oil with the butter in a heavy, deep skillet. Over medium-high heat, brown the chicken pieces until deeply golden on both sides. Sprinkle the sea salt and the pepper over the chicken, and add the bacon and mushrooms to the skillet. Lower the heat, cover and cook for 10 minutes, turning the chicken and mushrooms once. Add the wine, chicken stock, tomato paste, garlic and thyme. Increase the heat until the liquid simmers. Keep to a simmer, cover and cook for 30 minutes. (Now is the time to enjoy your glass of California wine!)
Remove the thyme branches, and place the chicken on individual serving plates. Heat the remaining liquid to a boil, reducing the amount to about 2 cups. Remove from the heat. Taste and add more salt and pepper, if desired. Mix the flour and the butter together; whisk into the liquid in the skillet. Bring it to a simmer, constantly stirring, for two minutes. Pour the sauce over the chicken. Delicioso!
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