Chef William Lyle of Eleven at Crystal Bridges, pairs food not just with wine, but with the art. He created this nice healthy winter dish with local herbs and chicken. This is an one pan dish easy to cook for the whole family. It is a flexible dish that you don’t have to follow exactly. Open your refrigerator and empty out the vegetables and experiment. The thyme and wine makes this feel like an expensive meal, but easy enough to make at home.
Quick Coq au Vin
- Prep Time
- Cook Time
- Difficulty Level Intermediate
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- 1 tbsp bacon fat
- 2 Crystal Lake Farms Airline Chicken Breast
- 1 tbsp unsalted butter
- 1/4 cup baby potatoes-blanced
- 1/4 cup brussels sprouts- halved and blanced
- 1/4 cup pearl onion-halved
- 4 baby carrots- halved
- 2 sprigs of fresh thyme
- 1 tbsp garlic-chopped
- 2 cups white wine
- 2 cups chicken stock
- 1 small bundle pea shoots
- On the stove top, heat a large skillet until it is smoking hot. Preheat your oven at the same time to 350 degrees.
- To the skillet, add bacon fat. When it is hot, add the chicken breast, skin down. Allow the chicken to start to crisp up. Reduce the burner heat to medium.
- Add butter and melt. Add the potatoes, Brussels sprouts, and onion. Cook for 1 to 2 minutes. Add the carrots, fresh thyme, and garlic.
- When the garlic begins to brown, flip the chicken and add the wine and allow it to reduce by half.
- Add the chicken stock and bring back to a boil.
- Cover and place in preheated oven for 15 minutes or until the chicken reaches 165 degrees with a thermometer.
- Season to taste. Serve in large bowl and top with peas shoots.
The Host and Executive Producer, Steven Brooks, knows foods. With over 10 years experience as an Executive Chef for various local restaurants and Country Clubs in Northwest Arkansas, he has ...Read more about this chef..