Coq au Vin

with Lemongrass

INGREDIENTS

• 1 lbs boneless chicken thighs chopped in 1 in cubes
• 3 T olive oil
• 1 T butter
• 1  onion, chopped
• 5 C mushrooms, chopped
• 1 T lemongrass paste.
• 1 T garlic, minced
• 1 C amontillado
• 1 C chicken stock
• ½ C quinoa

PREPARATION

1. Dry and season chicken with salt and pepper.
2. Add 2 T oil and brown chicken until golden (about 3 min/side.) Remove to plate as browned.
3. Heat 2 T oil and 1 T butter in large skillet over medium heat, add shallots and mushrooms and cook until golden (7 min).
4. Turn heat to low, add the lemongrass paste and garlic to the skillet. Cook for 30 sec.
5. Turn heat to high and add vermouth and deglaze the pan. Boil until reduced by ¼ (8-10 min).
6. Return chicken to pan. Add stock and quinoa.  Cover and lower heat to a simmer for 30 min and serve.