I didn't really have a good picture of a recent and very tasty dinner I made so you get to stare at this steak for a little bit. You're welcome.
Anyway, the other night I had about 6 boneless skinless chicken thighs and some mushrooms that needed eaten so here's what I came up with. It's kind of like a cocquo vin and kinda not. Let's pull a que from Hollywood and call it "Based on a Cocquo Vin"
6 boneless skinless chicken thighs
1/2 lb button mushrooms, sliced
1 medium onion, chopped
4 cloves garlic, whole
3 tbsp butter
Some olive oil
4 strips of bacon
A bottle of chianti
Herbs de Provance to taste
Parsley to taste
Salt and pepper to taste
1 cup long grained white rice
2 cups of water
So here's what I did with all this: Heat some olive oil, enough to coat the bottom of a frying pan, once hot brown the chicken thighs on each side. Take the chicken thighs out and set aside. Cut the bacon strips into about one inch lengths and cook in the same pan until crispy. Remove the bacon and set aside with the chicken. Put the onion and whole cloves in the pan and cook until the onions are soft and have a little bit of color on them. Pour in half the bottle of chianti and add the butter. Place the chicken and bacon back into the pan and season with the salt, pepper, parsley and herbs de Provence. Add the mushrooms to the pan. Stir everything. Put a lid on it, turn down the heat and let simmer for 40 minutes.
For the rice, bring 2 cups water with a little bit of olive oil to a boil in a medium size pot. Once boiling add one cup of long grain white rice and stir briefly. Turn the heat down to low and put a lid on it. Let simmer for 29 minutes. After 20 minutes just turn the heat off and leave the lid on until ready to serve.
I served the Based on a Cocquo Vin over the rice and you know what? It was delicious. I did get a picture of it and I am by no means a food photographer so it actually looks really unappetizing so no picture for you. But give it a shot. It's well worth the caloric intake.