Coq au vin

Ingredients

• 1/4 cup kale
• 1 cup Quinoa
• 2 tbsp Olive Oil
• 1 chicken breast
• Caesar Dressing

Preparation

1. Although the word "coq" in French means "rooster" or "cock", and tough birds with lots of connective tissue benefit from braising, most modern coq au vin recipes simply call for commercially produced chicken which may be male or female. Standard recipes call for red wine (often Burgundy) for braising, lardons, button mushrooms, onions, often garlic, and sometimes brandy. Recipes with vin jaune may specify morels instead of white mushrooms. The preparation is similar in many respects to beef bourguignon. The chicken is seasoned, sometimes floured, seared in fat and slowly simmered in wine until tender.The usual seasonings are salt, pepper, thyme, parsley and bay leaf, usually in the form of a bouquet garni. The juices are thickened either with a roux or by adding blood at the end.

   Time: 40 minutes

2. Toss quinoa, chicken, kale, and Caesar dressing until coated.

   Time: 4 minutes

3. Add walnuts and olive oil as garnish.

   Time: 1 minute