Anyone Can Cook Coq Au Vin

Ingredients

• 2 tablespoons natural buttery spread with olive oil
• 1½ pounds boneless, skinless chicken breasts
• 3 stalks DOLE^® Celery, chopped
• 2 medium DOLE^® Carrots, chopped
• 1 medium DOLE^® White Onion, chopped
• 2 garlic cloves, minced
• 3 tablespoons tomato paste
• 1 DOLE^® Lemon, juiced (about ¼ cup)
• 2 cups less-sodium chicken broth
• ½ cup 100% red grape juice
• 2 teaspoons chopped fresh thyme plus additional for garnish (optional)
• 1 teaspoon chopped fresh rosemary
• ¾ teaspoon kosher salt
• ½ teaspoon ground black pepper
• 2 cups quartered DOLE^® Mushrooms
• 1 tablespoon all-purpose flour

Directions

1. Heat 1 tablespoon buttery spread in a large enamel-coated Dutch oven over medium-high heat; add chicken and cook 6 minutes or until browned, turning once. Transfer chicken to a plate. 
2. Add celery, carrots and onion; cook 6 minutes or until vegetables are tender, stirring occasionally. Add garlic; cook 30 seconds, stirring frequently. Add tomato paste; cook 30 seconds, stirring constantly. Add lemon juice, broth, grape juice, thyme, rosemary, salt and pepper to deglaze the Dutch oven; heat to a simmer, scraping browned bits from bottom of Dutch oven with a wooden spoon. Reduce heat to low; add chicken, cover and cook 20 minutes or until internal temperature of chicken reaches 165°F and vegetables are tender. 
3. Stir in mushrooms; cover and cook 15 minutes or until mushrooms are tender. Transfer chicken to plate; cover to keep warm.
4. Whisk flour and remaining 1 tablespoon buttery spread in a small bowl; stir into Dutch oven. Increase heat to medium; cook 10 minutes or until thickened, stirring occasionally. Cut chicken into large pieces; add chicken to Dutch oven and cook 3 minutes or until heated through. Makes about 8 cups.
5. Serve Coq au Vin garnished with thyme, if desired.

Tips & tricks

Chef Tips: Deglazing is the process of adding liquid to a pan where meat or other food has been sautéed or roasted and removed from the pan. The liquid is heated to release the highly flavorful brown bits on the bottom of the pan known as fond.

This dish would pair nicely with a glass of 100% cranberry juice or 100% pomegranate juice. Serve in a wine glass or Champagne flute for added French flair.