Note: Cabernet red wine works best with this recipe (not cooking wine).
–4 chicken tenderloins or breast strips
–Cabernet red wine
–mushrooms (I use baby bellas)
–marjoram, thyme, garlic powder
–salt and pepper
–Bac’n pieces (soy bacon)
–white rice (instant, boxed)
–salad greens (I used spring mix)
–Caesar salad dressing (Paul Newman’s creamy is good)
1 – Slice onion, carrots, mushrooms (a modest amount of all three) and place in bottom of covered baking dish. Sprinkle with olive oil. Pour 1 inch of red wine in dish. Cook on high for 3 minutes in the microwave. Set aside.
2 – Measure two-thirds’ cup of white rice into measuring cup. Then pour into wide-mouthed, large baking dish. Add two-thirds’ cup of water and 1 teaspoon of salt. Cook for 3 minutes in the microwave on high. When finished, let sit for at least 5 minutes.
3 – Place 2 handfuls of salad greens in mixing bowl. Chop 1 tomato and add to the bowl. Sprinkle half a package of feta cheese in the bowl. Season with salt and pepper. Pour 2 tablespoons of Caesar salad dressing into the bowl and stir well. Prepare for serving.
4 – Place chicken on top of vegetables and wine. Season with marjoram, thyme, garlic powder, and salt and pepper. Add a little olive oil. Sprinkle Bac’n pieces on top. While you serve the salad, cook for 6 minutes in the microwave on high.
5 – Serve the salad as a first course. Then serve the coq au vin on top of the white rice, while still hot.
–coq au vin adapted from Joy of Cooking; salad original.