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Coq Au Vin With Chicken Bouillon

Tummy.Tucker's picture
Ingredients
  Chicken breasts 40 Ounce (4 Breasts, 10 Ounce Each)
  Salt 1 Teaspoon
  Freshly ground black pepper To Taste
  Mushrooms 1⁄2 Pound
  Dried onion flakes 3 Tablespoon
  Celery heads 2 , sliced
  Parsley sprigs 2
  Bay leaf 1
  Chicken bouillon 2 Cup (32 tbs)
  Sherry extract 1 Teaspoon
  Canned tomatoes 8 Ounce, drained (1 Cup)
Directions

GETTING READY
1) Preheat the oven to 350°F.
2) Slice the chicken breasts.
3) In a non-stick pan, brown the chicken over the high heat, flipping occasionally.

MAKING
4) Place the chicken in the baking dish.
5) Cover the chicken tightly with a foil.
6) Bake the chicken for 35 minutes.
7) While cooking check, if too dry spoon little chicken bouillon.
8) In a saucepan, mix together mushrooms, onion flakes, celery, parsley, bay leaf and bouillon.
9) Heat the mushroom and simmer for 30 minutes.
10) Stir in the sherry and tomatoes.

FINALIZING
11) Spoon the mushroom mixture over the chicken.
12) Cover again and return to oven, bake until chicken is tender.

SERVING
13) Serve hot garnished with chopped parsley if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Occasion: 
Thanksgiving
Ingredient: 
Chicken
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
85 Minutes
Ready In: 
95 Minutes
Servings: 
4

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