VERONICA HINKE
author • speaker • journalist • coach
Recipes & Food Styling
Dijon Coq au Vin with Asparagus
Dijon Coq au Vin with Asparagus Tips
Happy Sunday!
Been trying to find more yummy ways to eat asparagus and Sunday chicken dinner is the perfect way!
Asparagus is a terrific source of Vitamin A, Vitamin C, iron and fiber. Asparagus is considered an “alkaline ingredient.” What’s more, it tastes GOOD.
I made this Dijon Coq au Vin with three types of mustards – Colman’s, of course, was one of the mustards, because, after years and years of hundreds of trips to the U.K., my mind has been on England since the passing of Prince Philip. I put in as much tarragon as I could get my hands on at Whole Foods in Naperville.
The best part: I threw in some pieces of chopped red bell pepper and asparagus tips.
I boiled the egg noodles in my Dutch oven. My Dutch oven was the best treat to myself: From cooking to clean-up, a Dutch oven makes time in the kitchen a joy. Dutch ovens heat better and distribute heat more evenly. I wasn’t sure which shape or size to purchase, but picked the perfect one: My oval-shaped Dutch oven is wonderful for allowing pasta to spread out while it boils. The best thing about Dutch ovens is their fun colors!
Dijon Coq au Vin with Asparagust Tips
Three boneless, skinless chicken breasts
2 teaspoons freshly ground black pepper
1 teaspoon pink Himalayan sea salt,
2 tablespoons butter
1 tablespoon extra virgin olive oil
1 large red onion, sliced
3 garlic cloves, minced
Half bottle dry white wine
2 tablespoons each of three mustards: Dijon mustard, whole grain mustard and a yellow mustard
1/4 cup red bell pepper, chopped
2 cups asparagus tips
Sprinkle chicken breasts with pepper and salt on both sides.
In Dutch oven, sauté onions and minced garlic in olive oil and butter; when onions become translucent, add chicken and brown it.
Add wine, mustards, tarragon, pepper and asparagus. Cover Dutch oven and let everything simmer on a low to medium flame for about 45 minutes, stirring occasionally.
Serve over pasta or rice. Garnish with fresh tarragon leaves.
