“You’ll have to be patient and wait this out. These things take time. Just like fine wine, time is of the essence.”
—the doctor in Mideel, FFVII
This recipe calls for half a can of light coconut milk. Use the other half of the can to make Mideel-Style Gysahl Greens. (But make sure to transfer the leftover coconut milk to a different container and refrigerate it if you aren’t going to use it right away; it’s not a good idea to refrigerate leftovers in the can.)
If you don’t usually buy rosé wine, I recommend Green Fin’s grenache rosé blend. You can find it for under $10 at Trader Joe’s.
- 6 oz. raw bacon (about 4 slices), cut into ½” strips
- 8 oz. carrots, scrubbed and sliced diagonally into 1”-thick pieces (about 2 cups)
- 15 garlic cloves (about 1½ bulbs), peeled and halved, divided into two piles of 10 cloves and 5 cloves
- 1 large yellow onion, quartered lengthwise and sliced crosswise (about 2½ cups)
- 1½ lbs. boneless, skinless chicken breast, cut into 1-inch pieces
- Sea salt and freshly-ground black pepper
- 1 cup rosé wine
- 2 bay leaves
- Fresh thyme sprigs
- 1½ cups brown jasmine rice, uncooked (about 10½ oz.)
- Half a can of light coconut milk (about 1 cup)
- ¾ oz. flat-leaf Italian parsley, chopped
Heat a Dutch oven or large deep-bottomed skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until browned and crispy, about 10 minutes. Add carrots, 10 cloves of garlic, and onions. Reduce heat to medium and cook for about 15 minutes, stirring occasionally, until onions are golden-brown and tender.
Add chicken pieces and season with salt and pepper. Brown on all sides, about 10 minutes. Slowly pour in wine, scraping up the crispy bits and increasing heat as needed, and bring to a boil. Add bay leaves and a few sprigs of fresh thyme. Reduce heat to medium-low, cover, and simmer, about 30 minutes.
Meanwhile, bring 3 cups of water to a boil in a large pot. Stir in rice and return to a boil. Reduce heat to medium-low, cover, and simmer for 35–40 minutes until water is absorbed. Remove lid and let sit for 5 minutes before dividing into 6 bowls.
Uncover coq au vin and cook for 15 or so minutes until sauce is slightly thickened. Discard thyme and bay leaves and pour in coconut milk. Continue to simmer, uncovered, about 15 more minutes.
Remove from heat. Using a garlic press, add the remaining 5 cloves of garlic to the pot along with the parsley and stir well. Divide the chicken, vegetables, and wine sauce between the 6 bowls.
Makes 6 servings. Per serving (includes rice): 491 calories, 11.8 g. fat, 4.3 g. saturated fat, 0.8 g. poly. fat, 1 g. mono. fat, 80.3 mg. cholesterol, 656.4 mg. sodium, 898.6 mg. potassium, 59.5 g. carbohydrates, 9.9 g. fiber, 38.4 g. protein, vitamin A 160%, vitamin C 142%, calcium 27%, iron 19%