By Mike Thayer
This is a true “Dinner on a Plate” recipe inspired by ex-wife #1.
I was twenty-years-old and working as a member of the maintenance crew at a shopping mall, Rene’ worked in a clothing shop and caught my eye when I was in the store talking to her boss about some issue that I can’t recall. Rene’ was/is gorgeous and quick witted too. But me being kind of shy and reserved, well instead of talking to Ren (What became my pet name of sorts for her) directly, I danced a bit with my desire to ask her out, inquiring with her boss and the boss’s daughter, “Is she seeing anybody?” Well the boss was no nonsense, she helped break the ice for me and quick as a wink I had a first date. Long story short that first date led to marriage to include leaving that maintenance job for a stint in the Air Force. We got divorced after six years, chalk it up to a young couple playing house, but we remain friends to this day. She sums up our marriage demise smartly, but also very kindly, we were both guilty of Mike’s Rules for Relationships Rule #1.
Like a fine wine, Ren improves with age. Cheers Babe.
Coq Au Vin Ren – A French dish in honor of Rene’s (Ren) name, a blissfully delicious dish combining chicken and wine. Traditionally, a burgundy is used, but a Riesling is also a nice choice.
Ingredients:
- 4 slices of bacon, cut in small pieces
- 2 Tablespoons chopped onion
- 2 – 3 pounds of boneless/skinless chicken thighs
- 8 shallots
- 1/2 cup coarsely chopped carrot
- 1 clove garlic, minced
- 2 Tablespoons brandy
- 1 pint of fresh mushrooms, sliced
- 2 Tablespoons unsalted butter
- 3 sprigs of Italian flat leaf parsley
- 1 bay leaf
- 1/4 teaspoon dried thyme
- 1 celery branch with leaves, chopped
- 2 cups of Burgundy (this will turn the chicken purple) or if you prefer, Riesling (it’s a cleaner look and slightly sweeter)
Directions:
Preheat the oven to 350 degrees. In a large skillet, brown the bacon and chopped onion. Remove and set aside. Brown the chicken slowly in the bacon drippings. Remove and set aside. Add shallots, carrots, garlic and brandy, cook for about 3 minutes. In a separate pan, cook the mushrooms in butter. In a tea ball or cheesecloth bag, make a Bouquet Garni with the parsley, bay leaf, thyme and celery. Place in a 2 quart casserole dish. Arrange chicken, vegetables and mushrooms in layers. Add wine to the skillet, heating to boiling while stirring to loosen the brown bits on the bottom of the pan, that’s FLAVOR! Pour mixture over the casserole. Cover and bake at 350 degrees for 2 hours. Don’t forget to remove the Bouquet Garni before serving!
This dish is Capital “A” Awesome served over butter/garlic mashed potatoes. Enjoy!
$pend Wisely My Friends…
Enjoy this post?
If you appreciate the article you just read and want to support more great content on BachelorontheCheap.com, you can help keep this site going with a one-time or a monthly donation. Thank you so much for your support! ~ Mike
Coq Au Vin Ren – Bachelor on the Cheap
By Mike Thayer
This is a true “Dinner on a Plate” recipe inspired by ex-wife #1.
I was twenty-years-old and working as a member of the maintenance crew at a shopping mall, Rene’ worked in a clothing shop and caught my eye when I was in the store talking to her boss about some issue that I can’t recall. Rene’ was/is gorgeous and quick witted too. But me being kind of shy and reserved, well instead of talking to Ren (What became my pet name of sorts for her) directly, I danced a bit with my desire to ask her out, inquiring with her boss and the boss’s daughter, “Is she seeing anybody?” Well the boss was no nonsense, she helped break the ice for me and quick as a wink I had a first date. Long story short that first date led to marriage to include leaving that maintenance job for a stint in the Air Force. We got divorced after six years, chalk it up to a young couple playing house, but we remain friends to this day. She sums up our marriage demise smartly, but also very kindly, we were both guilty of Mike’s Rules for Relationships Rule #1.
Like a fine wine, Ren improves with age. Cheers Babe.
Coq Au Vin Ren – A French dish in honor of Rene’s (Ren) name, a blissfully delicious dish combining chicken and wine. Traditionally, a burgundy is used, but a Riesling is also a nice choice.
Ingredients:
Directions:
Preheat the oven to 350 degrees. In a large skillet, brown the bacon and chopped onion. Remove and set aside. Brown the chicken slowly in the bacon drippings. Remove and set aside. Add shallots, carrots, garlic and brandy, cook for about 3 minutes. In a separate pan, cook the mushrooms in butter. In a tea ball or cheesecloth bag, make a Bouquet Garni with the parsley, bay leaf, thyme and celery. Place in a 2 quart casserole dish. Arrange chicken, vegetables and mushrooms in layers. Add wine to the skillet, heating to boiling while stirring to loosen the brown bits on the bottom of the pan, that’s FLAVOR! Pour mixture over the casserole. Cover and bake at 350 degrees for 2 hours. Don’t forget to remove the Bouquet Garni before serving!
This dish is Capital “A” Awesome served over butter/garlic mashed potatoes. Enjoy!
$pend Wisely My Friends…
Enjoy this post?
If you appreciate the article you just read and want to support more great content on BachelorontheCheap.com, you can help keep this site going with a one-time or a monthly donation. Thank you so much for your support! ~ Mike