The first time I saw anyone make Coqauvin was Julia Child on her television show. And Mom was there, in her chair, writing things down furiously. It was easy for her because Mom knew shorthand, a writing style long forgotten but I believe still valuable. In fact, it would make a great code!
Mom didn't make it exactly as Julia did. She wouldn't put alcohol in the dish (later she would figure out that cooking wine would work and the alcohol left it). But she did make the dish from time to time, mostly for special occasions and it was always welcome at the table.
Since Julia's day, the crockpot has made cooking this dish much easier and doesn't require a stewpot sitter.
This recipe serves four people at 239 calories and 20 grams of fat per person.
- 1 large white onion, rough chopped
- 1 large carrot, diced
- 2 cloves minced garlic
- 1 large stalk of celery, sliced
- 2 cups sliced mushrooms
- 1 1/4 lb boneless, skinless chicken breast cut into pieces
- 3/4 cup fat-free chicken broth
- 1/2 cup red wine (dry, not sweet)
- 1/4 cup tomato paste
- (cornstarch slurry of 1 tbsp cornstarch and 2 tbsp water if needed to thicken)
- Place all but the slurry into the crockpot and cook on low for 6 hours.
- One-half hour before serving, use the slurry if it's not thick enough.
You can serve this as a bowl stew or serve over rice or noodles.