Monday, March 23, 2009

Recipe Round Up -Coq-Au-Fin ( the healthy version)

This is so delicious!! The chicken is so tender it falls right off the bone. The sauce is great spooned over the couscous as well! Enjoy!

3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 bone-in chicken breast halves, skinned
2 bone-in chicken thighs, skinned
2 chicken drumsticks, skinned
1 tablespoons butter
2 tablespoon olive oil
3 tablespoons dry gin
3/4 cup chopped celery
3/4 cup chopped peeled carrot
1/2 cup chopped shallots (about 3 medium)
1 (8-ounce) package mushrooms, halved
3 sprigs fresh thyme - removed from stem and chopped
3 sprigs fresh flat-leaf parsley; chopped
1 bay leaf
1 cup white wine
1/4 cup whole-milk Greek-style yogurt
2 teaspoons white wine vinegar

1. Combine first 3 ingredients; sprinkle evenly over both sides of chicken. Heat butter and oil in a large deep skillet over medium-high heat. Add chicken to pan; sauté 5 minutes on each side or until browned. Remove pan from heat. Pour gin into pan. Cook until evaporated. Remove chicken from pan; keep warm.

2. Add celery, carrot, shallots to pan; sauté 5 minutes or until vegetables are tender, stirring occasionally. Add mushrooms. Place thyme, parsley, and bay leaf to pan. Return chicken to pan, nestling into vegetable mixture. Stir in wine; bring to a simmer. Cover, reduce heat, and simmer 45 minutes or until a thermometer registers 160°. (Breasts may cook more quickly. Check them after 35 minutes, and remove them when they're done; keep warm.)

3. Take bay leaf out - throw away. Remove chicken from pan; keep warm. Place pan over medium heat; stir in yogurt. Cook 1 minute or until thoroughly heated (do not boil, as the yogurt may curdle). Remove from heat; stir in vinegar. I served mine with Roasted Haricot Verts and Whole Wheat Couscous.
                                           This is the Greek-style yogurt I used. You can get it at Whole Foods

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