Vegan Coq Au Vin
Serve with a full-bodied red wine. The fresh bread is optional. Instructional Video Here
3-4 oz Vegan Bacon – Tempeh
Heavy 10 inch fireproof skillet
6-8 whole Yellow Zucchini (These will be your chicken breast)
½ tsp salt
1/8 tsp pepper
¼ cup Cognac
½ bottle or 12 oz full-bodied Red wine (Cabernet Sauvignon, Chianti or Beaujolais)
Vegetable bouillon- enough to make 1-2 cups broth dissolved in warm water
½ Tb tomato paste
2 cloves mashed garlic
¼ tsp thyme
1 bay leaf
24-36 Pearl Onion, peeled
1 lb sautéed mushrooms (whole if small, sliced if medium)
1½ Tb flour
4-5 Tb Vegan butter, divided – Earth Balance
Loaf fresh French or Italian bread (optional)
Cut the Vegan Bacon into 1 inch long rectangles. Simmer for 10 mins in 2 quarts of water. Rinse in cold water. Dry.
Sauté the bacon slowly in hot Vegan butter until it is very lightly browned. Remove to a side dish.
Wash and dry the yellow zucchini (Vegan chicken breasts!) thoroughly. Slice off the ends. Lay the zucchini on its side to see its natural side it lies on. Then slice about ¼ inch thickness length-wise off the side it lies on, and do the same to the opposite side of the zucchini. This will allow them to lay and brown nicely in the skillet. Then make cuts or stabs about every ½ inch to 1 inch, diagonally down the length of each cut side. This will allow the flavors to permeate the zucchini more. Brown in the hot Vegan bacon fat/grease.
Season the zucchini with the salt and pepper. Return the Vegan bacon to the skillet. Cover and cook slowly for 10 mins.
Uncover, and pour in the cognac. Averting your face, ignite the cognac. Shake the skillet back and forth for several seconds until the flames subside.
Pour the wine over all the contents of the skillet. Add just enough bouillon broth to cover the zucchini. Stir in the tomato paste, 2 cloves of garlic, ¼ tsp thyme, 1 bay leaf. Bring to the simmer. Cover and simmer slowly for 20 -25 mins. If you like your zucchini not as tender, adjust cooking time. Remove the zucchini to a side dish.
Move the wine liquid to a medium sauce pan and salt and pepper the liquid to taste. Raise heat and boil rapidly reducing the liquid to about 2 cups. Remove from heat and discard bay leaf.
Blend the butter and flour together into a smooth paste. Beat the paste into the hot liquid with a wire whip. Bring to simmer for a minute or two, until the sauce is thick enough to cover a spoon lightly.
Move the zucchini back to the skillet, place the sautéed mushrooms and brown braised onions around it.
Slice fresh French or Italian bread to ½- ¾ inch thick slices. Melt butter in a skillet over med to med high heat. Lay slices of bread in butter until golden brown, do the same to opposite side of bread.
Place one slice of bread on plate, 1-2 zucchini on top of bread with mushrooms and onion, and drizzle ¼ to ½ cup of wine liquid over it.