WTC Coq Au Vin (kinda)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut 1 1/2 pounds boneless skinless chicken breasts into 1-inch cubes and season with 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Set aside.

Step 2

Warm 1 tablespoon oil in a 12-inch heavy-bottomed vessel (see the tools note above) over medium-high heat for several minutes, then add 4 ounces diced pancetta and cook until just crisp, 3 to 4 minutes. Add 1 1/2 pounds sliced mushrooms and cook, stirring occasionally, for an additional 12 to 15 minutes or until all of the moisture from the mushrooms has evaporated and they have browned.

Step 3

Season with a hefty pinch of salt and pepper and stir in 4 minced garlic cloves and 1 tablespoon thyme leaves and cook for an additional minute. If at any point the pan looks dry, just add a little more oil. Stir in 1 tablespoon flour for the last 30 seconds. Everything will look weird and goopy — you’re right on track!

Step 4

Stir in 2 cups white wine, the 1 1/2 pounds of cubed chicken, and 1 cup frozen pearl onions. Bring to a boil over high heat for 1 minute, then reduce the heat to medium-low and cook *covered* for 12 to 15 minutes, until the chicken is cooked through.

Step 5

Stir in 2 big handfuls of spinach, 1 cup heavy cream, and another hefty pinch of salt and black pepper and simmer *uncovered* for 5 more minutes, until the spinach is wilted.

Step 6

While your coq au vin is simmering, make your salty olive oil bread. To do so, coat 4 to 8 slices of bread (just depending on how much you want!) with a nice coating of extra-virgin olive oil. A really fun thing to do is to grill your bread — just turn the flames to medium-high and grill for a minute or two per side, uncovered, until nice grill marks emerge. Don’t leave the grill! You’ll burn the bread! When you take the bread off the grill, sprinkle each piece lightly with some flaky sea salt.

Step 7

If you can’t grill right now, broil it in the oven for 1 to 2 minutes per side, again, not leaving the oven’s side because, if you do, you’ll forget and your bread will burst into flames and it’ll really put a damper on your evening.

Step 8

After the spinach has wilted into your coq au vin, stir in 1/3 cup finely chopped parsley and 1 tablespoon lemon juice. Taste and add more salt and pepper as needed. Serve right away alongside your crispy bread!