Yet another recipe re-post as part of my effort to collect all of my recipes in one place. This one is for a chicken stew/noodle dish that is pretty quick and easy to make and very tasty on a cold winter day.
I have three teenagers. I shop at Costco. A lot. I’m going to start using the blog to keep track of my recipes. As a person who cooks by smell my ‘recipes’ are more guidelines than recipes. You will just have to adjust things until they taste right to you.
Tonight… Coq au vin … kinda sorta.
1 bubble of boneless, skinless chicken thighs
Browned in olive oil.
Added 1 small onion chopped and continued to brown for a minute or two
Added 4 cloves garlic sliced
Added about 1/2 cup of three-buck-chuck merlot to deglaze
Added about 3 cups of chicken stock.
Added the rest of the baby bella mushrooms sliced (about 1/2 package)
Seasoned with pepper, french thyme, rosemary and parsley.
Allow to stew for about an hour.
Added more pepper (couple of squeezes on the grinder), stock (about another cup) and wine (a healthy splorp)…
Thicken with flour (about 3 Tbls shaken in 1/2 cup cold water) I didn’t make it very thick, just enough to stick to the noodles.
Served over noodles with toasty garlic bread to mop up the juice.
Garlic bread was made from a couple of leftover mini loaves cut in half, spread with butter, sprinkled with garlic and parmesan cheese and baked at 375 for about 7 minutes.
The spuds liked the garlic bread. The dad had seconds on the stew. And… they will all note, there was not a tomato in sight. A truly rare occurance around here.
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