Note to readers: the dish is pronounced cock-oh-veh, not coke-ah-veen as I have been saying my entire life.
This was one of only few ingredients I didn't have to substitute.
I was supposed to start with a little bit of pancetta in a pan, but since I was using bacon bits...
I skipped ahead to the onions.
Next came the chicken. It was a little crowded because I don't own a dutch oven (but I hope to someday).
I browned the chicken a kind of unevenly.
Then I added the wine.
Diced tomatoes instead of tomato paste. (I thought it was tomato puree when I opened it. The label fell off in transit to Brevig.)
The recipe called for fresh thyme, but I used dried.
I also added some water with chicken bouillon (in place of chicken stock), crushed garlic, carrots, and the bacon.
Simmered everything together, removed the chicken, added mushrooms, reduced the sauce, and ended up with this:
A little French lesson and a yummy dinner. What could be better?
2 comments:
But where did the bacon go?
Good call Colleen. I edited the post to include the bacon. :)
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