VERONICA HINKE
author • speaker • journalist • coach
Recipes & Food Styling
French Country Dijon Coq au Vin
Dijon Coq au Vin
Here is another simple, pretty and oh-so colorful Holiday dinner idea: My French Country Dijon Coq au Vin is full of my favorite flavors of eastern France!
In junior year at Wausau West High School I participated in a foreign exchange student program and I got to stay with a wonderful family in the charming town of Besançon, France.
My gracious host family lived in a quaint apartment above a fabulous French restaurant that their family had operated for many years. The food was magnifique! Escargot for lunch!
Besançon is located about 90 minutes from Dijon, and so naturally I was blessed to be immersed in the influences of this mighty, historical culinary region.
Dijon Coq au Vin
Ingredients
3 boneless, skinless chicken breasts, sliced to make 6 fillets
2 teaspoons pink Himalayan sea salt
1 teaspoon cracked black pepper
2 teaspoons garlic powder
8 tablespoons flour
5 tablespoons butter
1 tablespoons olive oil
1 red onion, thinly sliced
3 cups mushrooms, sliced
5 garlic cloves, minced or chopped
1 red bell pepper, chopped
2 cups dry white wine (pinot grigio)
½ cup whole grain Dijon mustard
½ cup honey Dijon mustard
½ cup spicy brown mustard
1 cup chicken broth
2 tablespoons tarragon
2 teaspoons thyme
1 cup heavy cream
Sprinkle chicken on both sides with salt, pepper and garlic powder. Dredge in flour. In a Dutch oven, heat oil and butter. Cook chicken, turning each fillet after about 4 minutes on each side. Set aside.
In Dutch oven, sauté onions for about 4 minutes; then add mushrooms, garlic and red pepper.
Add wine and cook for about 4 minutes.
Add mustards, broth and herbs. Bring to boil, then add cream and stir and simmer until sauce is thickened, about 10 minutes.
Place chicken back in Dutch oven; simmer for about 15 to 20 minutes.
Serve over egg noodles. Garnish with tarragon leaves.
