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Coq Au Vin

Fondue.Chef's picture
Ingredients
  Frying chickens 5 Pound, disjointed (1 Frying Chickens, 2.5 Pound Each)
  Salt 2 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Flour 3 Tablespoon
  Butter 6 Tablespoon
  Whole onions 16 Small
  Shallots 4 , minced
  Chopped onion 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm), minced
  Mushroom caps 16
  Dry red wine 2 Cup (32 tbs)
  Thyme 1⁄2 Teaspoon
  Bay leaf 1
Directions

Disjoint chicken and save backs for broth.
Wash and dry remaining pieces.
Mix salt, pepper and flour and rub into chicken pieces.
Heat butter in large skillet and brown the chicken.
Transfer to casserole.
Add whole onions, shallots, minced onions, garlic and mushrooms to skillet and cook and stir over low heat until onions are lightly browned.
Spoon over chicken in casserole.
Add wine to skillet and heat and scrape brown crust from skillet.
Pour wine, thyme and bay leaf over chicken.
Cover and bake in a 350° F.oven for 1 hour or until chicken is tender

Recipe Summary

Cuisine: 
French
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Chicken

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