French cooking generally goes by the rule of making everything from scratch. However there is nothing that says you can’t incorporate beautiful French flavors into everyday meals when time is of the essence. I happen to be a big fan of leftovers and often make extra of whatever I am cooking to have again the next day. This recipe encompasses that approach beautifully, using leftover chicken to make a delicious Coq au Vin which comes together in a fraction of the time it would take to cook the original recipe.

• Ingredients:
• 1 whole barbecued/baked chicken or 2 cooked chicken thighs, 2 legs, 2 breasts (or any combination of them)
• 1 cup raw bacon, chopped
• 1 cup onion, diced
• 1 tablespoon olive oil
• 2 cups cremini mushrooms, halved
• 3 garlic cloves, minced
• 1 tablespoon flour
• 1/2 cup cognac
• 2 cups French red wine
• 1/2 cup chicken stock
• 2 teaspoons tomato paste
• Salt & Pepper to taste
• 5 sprigs fresh thyme
• 1 sprig fresh rosemary

directions:

Remove any skin from the chicken and set the meat aside. In a large pot, heat the bacon, onions, mushrooms and olive oil over medium heat. Cook for 5 minutes or until the bacon is crispy, mushrooms nicely browned and the onions are translucent. Add the garlic and flour and cook for 1-2 minutes. Next add the cognac & red wine to deglaze the pan (there should be lots of bits stuck to the bottom of the pot) Add the cooked chicken, chicken stock, tomato paste, salt & pepper, thyme and rosemary and bring the pot to a boil. Turn the heat down to low and simmer for 5-10 minutes until thickened. Discard the thyme and rosemary. Serve on its own or alongside potatoes and other veg.