Coq au vin is a very traditional French dish that is made by stewing chicken in red wine along with onions, mushrooms, olives, and tomatoes. I had it as a child and really enjoyed it but never made it as an adult because I’m a member of The Church of Jesus Christ of Latter-Day Saints and don’t believe in consuming alcohol. Last year I moved and I have slowly been unpacking boxes and stumbled across a cookbook that I had bought at a thrift store a few years ago. It had a book mark in it and I wasn’t sure why and so I decided to make the recipe to find out why I had marked it. Well the recipe turned out to be a non-alcohol based version of coq au vin called continental chicken. Needless to say I was quite happy with the results.
To make continental chicken you will need the following ingredients:
Eight bone-in chicken thighs
two tablespoons olive oil or vegetable oil
One medium onion, sliced*
One clove of garlic, sliced
One 16 ounce can of diced tomatoes
One 16 ounce can of sliced mushrooms
One 16 ounce can of medium black olives
One 8 ounce can of tomato paste
One half cup soy sauce
Three cups cooked white rice
In a large Dutch oven heat the oil and add the onion and garlic. Saute the onions and garlic until the onions start to brown slightly. Add the chicken to the pot, skin side down, and brown on each side (about five minutes per side). Add the rest of the ingredients, except the rice, and bring to a boil. Reduce the temperature to low and simmer for 45 minutes. Meanwhile prepare the rice according to package directions. Serve the cooked chicken and sauce over the rice.
*If you can find them try using spring or BBQ onions instead of regular onions. You’ll need three to replace one medium yellow onion but they have a milder taste and give the sauce a wonderful flavor and texture.