Coq au Vin

We just finished a meal that was surprisingly good.  I mean, really good. Surprising for at least two reasons.  First, we had made coq au vin a few years ago in Michigan with a slow-cooker recipe and it was notably underwhelming.  Second, when I decided to try again tonight, based on the stuff in our fridge, I just read a couple recipes online, and then winged it for somewhere in the middle.  That kind of thing doesn't usually go so well for me.  

But this was delicious, and so I wanted to write down the recipe and thought I might as well post it here, for my own reference, and anyone else that is curious.

1.  Saute in a big saucepan with olive oil:  1-2 chicken breasts (cubed) and 4-5 fresh mushrooms (sliced) for a few minutes until browned.  Also with 3 medium cloves of garlic, some salt and pepper, and some "Herbs de Provence".  (I would guess Italian seasoning would also do the trick, but I'm sure French food people would kill me for saying so.)

2.  After a few minutes, add:  2 carrots (sliced and peeled) and 1.5-2 fresh tomatoes (diced).  Simmer for about 5 minutes.

3.  Add 1/2 cup red wine.  We had a Cote du Rhone on hand.  I also added about 5 fresh basil leaves, torn into smallish pieces.  Simmer for 20 minutes.

4.  Add 1 cup of chicken stock or bullion equivalent.  I also added about 1-2 tablespoons of flour to thicken it.  I have no idea if that did anything.  Simmer for 15 more minutes, then serve.  It was really yummy.

BREAD:

I happened to match it really nicely with an ad hoc bread.  It was an herb focaccia.  I made it using the 5-minute artisan bread recipe (boule recipe with herbs mixed into the dough) that we have posted on before.   I pressed it flat and after 30-minutes of rising, I used my fingers to press divots in it, basted some olive oil over the top, and sprinkled Herbs de Provence, garlic powder, and salt.  Also yummy.

Bon Appetit.