Arkansas PBS > Engage > Blog > “Cook With Brooks” — Quick Coq au Vin

“Cook With Brooks” — Quick Coq au Vin

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Quick Coq au Vin

35 mins Serves 2
  • 1 tablespoon bacon fat
  • 2 chicken breasts
  • 1/4 cup baby potatoes, blanched
  • 1/4 cup brussels sprouts, halved and blanched
  • 1/4 cup pearl onions, halved
  • 4 baby carrots, halved
  • 2 springs fresh thyme
  • 1 tablespoon garlic, chopped
  • 2 cups white wine
  • 2 cups chicken stock
  • 1 small bundle pea shoots

On the stove top, heat a large skillet until it is smoking hot. Preheat your oven at the same time to 350 degrees Fahrenheit.

Add bacon fat to the skillet. When it is hot, add the chicken breast, skin side down. Allow the chicken to start to crisp up. Reduce the burner heat to medium.

Add butter and melt. Add the potatoes, brussels sprouts and onion. Cook for 1 to 2 minutes. Add the carrots, fresh thyme, and garlic.

When the garlic begins to brown, flip the chicken and add the wine. Cook, allowing the wine to reduce by half.

Add the chicken stock and bring the liquid back to a boil.

Season to taste. Serve in large bowl and top with peas shoots.

As we found out in “Art and Soul (Food)” this weekend, Chef William Lyle of Eleven at Crystal Bridges pairs food not just with wine but with art. With this Quick Coq au Vin, he created a nice, healthy winter dish that you can make in one pan for the whole family. One of our favorite things about it is that this is a flexible recipe that you don’t have to follow exactly. Open your refrigerator and empty out the vegetables to experiment! Another perk? The thyme and wine make this feel like an expensive meal, but it’s really easy enough to make at home. We’re looking forward to hearing how your recipe comes out!


"Cook With Brooks: Art and Soul (Food)"


"Cook With Brooks" airs on Saturdays at 5 p.m.