Tuesday, October 5, 2010

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


  • 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


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?


Dee Stephens said...

This would be GREAT! for me to do tomorrow night before we leave town Thursday. Do you have to use the bacon? Does it really 'make' the taste? We LOVE..LOVE mushrooms!!

Lexilooo said...

This sounds great, I will have to try it! Also without the mushrooms, as I can't stand them either!

Kassie said...

Sounds yummy! I might have to try this; I love anything with chicken!

Lil' Woman said...

I do that....I have a whole folder of magazine recipes and clippings.

Neha said...

Not for me :(

Ashley @ KiwisandCocktails said...

I have a recipe BINDER rather than a recipe box. I put magazine and internet recipes in the binder with tabs and then I typed up family recipes and put them in the binder too. I just like papers organized in binders...my bank statments and pay stubs are in binders too :) The school girl in me just wont let go of binders! haha