Saturday April 9th 2010

Coq au Vin with Roasted Potatoes
You need to start the roasted potatoes first.
Ingredients
Chicken breasts
Red wine
Carrots
Onion
Garlic
Butter/Olive oil
Tarragon
Thyme
Bay Leaves
Nature's Seasoning

Potatoes
Olive oil
Nature's Seasoning

Coq au Vin
Sear the chicken breasts in butter. Remove the breasts once seared.
Place the onions (cut into ~16ths ) and carrots (in one inch pieces) and let them cook until the onions are translucent. Add the herbs and let them release into the oil then add the chicken back to the pot and pour in enough red red wine to cover the chicken. Cover the pot and let simmer for 20 mins until the chicken is cooked through.

Roasted Potatoes
Peel and cut potatoes into 8ths, Sprinkle with Nature's Seasoning then drizzle with oil. Place in the oven at 400 until the chicken is done

Add Broccoli or some green something!!!