If you’ve ever had coq au van and you’ve like it, you are definitely going to like this dish too. The ingredients are not quite the same but it looks and tastes very similar and I’m pretty sure it’s faster to make.
This recipe was inspired by a different chicken recipe my dad used to make when we were kids. The only difference is that he used vinegar instead of wine.
It’s best served with rice.
Bon appétit 🙂
2 Pieces of chicken thighs
2 pieces of chicken breast
1/3 cup corn
1 1/2 cup sliced mushroom
1/3 cup chopped Onions
1/4 cup chopped orange bell pepper
1 tablespoon cornstarch
1 1/2 cup red wine
salt and pepper to taste
Cut the chicken thighs and chicken breasts into smaller pieces and wash them. Coat them in corn starch.
In a medium size pan, caramelize the chopped onions along with the chopped bell pepper. Saute the mushrooms in a separate pan and set aside.
Add the chicken to the onions mix and saute until lightly brown. Add salt and pepper.
Pour the wine and cook for 30 min or until the chicken is cooked. If after 30 min, the mixture is still watery, mix some flour or corn starch in 2 to 3 tablespoon cold water and add to the mix.
Mix in with the mushrooms and the corn, cook for another 10 min and serve with rice.