Coq au Vin is a classic French dish of chicken cooked in red wine, a surprisingly easy way to make delectable chicken. For this dish, I like to blend some cooking styles and seasonings that I used over the years. To keep costs low, I buy chicken breasts on the bone and with skin on. I find it easy to remove the bone and I like the skin for this dish. You will need to buy some bacon, and not too salty which means try to find a brand that is low in salt. As for a side, I have some left over Farfalle from yesterday and will pour some heavy cream over the top with a sprinkle of grated parmesan and then microwave.
Let's get started. You want to prepare your breasts by removing the bone and then wrapping each breast with a strip of bacon 'uncooked'. In a skillet, melt in 1/4 cup of olive oil and chopped/diced fresh garlic. Sprinkle in the skillet some red pepper flakes, garlic powder, sea salt and dried herb seasonings. Lay in your wrapped breasts and sprinkle the same regime over the top. Let the breasts sizzle on both sides on high heat and then reduce to med heat and cover. You want your bacon to fry around the meat and not burn.
After about 8-10 min, you want to add your vintage Cabernet or a quality sweet red table wine, about 3-4 tbs. is all you need. Then add 1 full tsp of cocoa powder and 1 tbs of organic honey. Turn your heat back up to high and get the sauce as in juices flowing.
Take out our serving platter and prepare to be amazed!