Definite Redo!

On a roll again, here I am, trying to make sure that Mr. Potts is well taken care of while I'm here. Even when I'm not, I try to make sure he has leftovers for a few days.

Does anyone else out there pull recipes out of magazines & end up with a bunch of loose papers? I used to but then would lose the 2nd half of a recipe if a page got lost.

So I bought a binder with a few tabs and started saving my recipes.

Dinner last night was one of these recipes. I found this recipe for Coq Au Vin in Shape back in May and had never gotten around to trying it out.

It was super easy & very yummy!

I didn't use the mushrooms - the only food I absolutely abhor!


Coq Au Vin

Ingredients

• 1 lb boneless, skinless chicken breast
• 1 tbsp minced garlic
• 3 tbsp white wine (such as chardonnay or pinot grigio), divided
• 2 tsp cornstarch
• ¹/₄ tsp freshly ground black pepper
• ¹/₂ cup low-sodium chicken broth
• 4 oz uncooked egg noodles
• 2 tbsp peanut or vegetable oil, divided
• ¹/₄ cup 1/4 -inch diced Canadian bacon (about 1 ounce) (optional - I left this out)
  
• 1 cup 1/4 -inch-thick sliced carrots
• 1 cup 1/4 -inch-thick sliced mushrooms (definitely left this out!)
  
• 1 tbsp fresh thyme leaves, plus whole thyme sprigs (optional - left out, didn't have)
• ¹/₂ tsp salt
• ¹/₂ cup thinly sliced scallions

Directions

Bring a large pot of water to boil for the noodles. Slice chicken into bite-size pieces, being careful to cut across the grain of the meat. (If you cut with the grain, the chicken will be tough.)



In a medium bowl, combine chicken, garlic, 1 tablespoon wine, cornstarch, and pepper. Toss to combine and let sit for a few minutes. In a small bowl, combine broth and remaining wine. Once water comes to a boil, add noodles and cook according to package directions for about 7 to 10 minutes or until al dente.



Meanwhile, heat a 14-inch flat-bottom wok or 12-inch skillet over high (I used my 12 inch cast iron). Swirl in 1 tablespoon oil, then add chicken and spread evenly in 1 layer in pan.



Cook undisturbed for 1 minute, letting chicken begin to sear. Stir-fry for 1 minute or until chicken is lightly browned but not cooked through. Transfer chicken to a plate. Swirl remaining oil into wok, add bacon, carrots and mushrooms and stir-fry for 1 minute or until mushrooms begin to brown. Return chicken, along with any juices that have accumulated, to pan.



Swirl broth mixture into pan, add thyme leaves and salt and stir-fry for 1 to 2 minutes or until chicken is just cooked through. Stir in scallions, cook for 20 seconds. Divide noodles among 4 plates, top with chicken & vegetables and serve, garnished with thyme sprigs if desired.

Turned out wonderful & Mr. Potts has asked for a redo (that's how we determine if something is good & should be made again).

Anything new in your kitchens?