Ok – technically it’s not coq au vin, but it’s pretty darn delicious
Marinate diced chicken breast in red wine, olive oil, crushed garlic, fresh ground pepper, your favorite Italian seasoning mix, and a pinch of salt.
Preheat the oven to 350 degrees. Set a timer for 1 hour.
Slice the tops, spines, and seeds out of 4-6 green peppers. Place in a cooking dish coated with cooking spray. Shave a sharp, strong flavored cheese into the bottom of each pepper. Throw the dish in the oven.
Slice 4 unpeeled potatoes. Microwave on high for 4 minutes.
Heat olive oil in two pans over medium high heat. Drop the softened potato slices in one. Add garlic powder, onion powder, salt, and pepper. Saute until browned and crispy. Drop the chicken in the other. Brown on all sides. Immediately remove from heat. DO NOT OVERCOOK.
Add the sauteed Chicken to the potatoes. Stir until thoroughly mixed. Remove from heat.
Add the leftover marinade, one cup of chicken broth, 1 cup of red wine, and 1 tablespoon of butter to the “chicken” pan. Stir to remove brown bits. Raise heat to high. Allow to cook, stirring occasionally.
Pull out the cheesy green pepper shells from the oven. Stuff with the chicken/Potato Mixture. Cover pan. Return to the oven.
Cook down the wine sauce until it is thick and reduced to about half a cup. Pull out the green pepper shells again. Pour the wine sauce into the green peppers. Top each green pepper with more cheese shavings. Return, uncovered, to the oven.
Cook until the timer runs out.
Serve with biscuits or Pillsbury crescents, sprinkled with Italian seasoning.