Quick Coq Au Vin

I’m pretty sure this started as a cooking light recipe. I, as per usual, added back in things to make it not-so-light.

Servings: 4-6

Ingredients:

• ¼ cup flour

• 1 tablespoon Poultry Seasoning

• ½ teaspoon salt

• 6 pieces of chicken

• 1 tablespoon olive oil

• 2 cups sliced carrots

• 6 cups sliced mushrooms

• 1 cup red wine

• 1 cup chicken broth

• 1 tablespoon tomato paste

• ⅓ cup bacon, cooked and crumbled

Chef’s Notes:

• An easy way to crumble bacon is to partially freeze it before cooking, then slice it crosswise into ¼ inch strips, then cook it. The bacon is then “pre”-crumbled.

• To save calories, you can substitute Canadian Bacon for regular bacon. Saute it with the mushrooms and carrots and continue as indicated - omitting the regular bacon.

Instructions:

1. Preheat the oven to 350°F (175°C).

2. In a medium bowl, combine the graham cracker crumbs and melted butter, mixing well until the crumbs are evenly coated.

3. Press the crumb mixture into the bottom of a 9-inch square baking dish, creating an even and compact crust.

4. Bake the crust in the preheated oven for 10 minutes, until lightly golden. Remove from the oven and let cool completely.

5. In a large mixing bowl, whip the heavy cream until stiff peaks form. Set aside.

6. In a separate bowl, beat the cream cheese and granulated sugar together until smooth and creamy.

7. Add in the lemon juice, lemon zest, and vanilla extract to the cream cheese mixture, combining until well incorporated.

8. Gently fold the whipped cream into the cream cheese mixture, taking care not to overmix.

9. Pour the creamy lemon mixture over the cooled graham cracker crust, spreading it evenly.

10. Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or overnight if possible, to allow the dessert to set.

11. Before serving, garnish with a dollop of whipped cream and lemon slices for an extra touch of freshness.

12. Slice into squares and serve chilled. Enjoy.