You are here

Coq Au Vin Rouge

Diet.Chef's picture
Ingredients
  Chicken broth 1 Cup (16 tbs)
  Broiler fryer chicken pieces 3 Pound
  Burgundy/Other dry red wine 1⁄2 Cup (8 tbs)
  Small white onions 1 Pound (16 Whole)
  Canned sliced mushrooms 4 Ounce, drained (1 Can)
  Bay leaf 1
  Garlic clove 1 Large, minced
  Poultry seasoning 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Flour 2 Tablespoon
Directions

MAKING
1) Chill the chicken broth and skim off fat from the surface.
2) In a large, heavy non-stick skillet, place the chicken with the skin side down and cook until browned.
3) Drain off the excess fat, then pour in 2/3 cup of the broth, wine, mushrooms, onions and seasonings.
4) Turn the chicken and cook covered over a low heat for about 45 minutes until the chicken is soft.
5) In a cup, mix rest of the 1/3 cup broth and flour, blend well until smooth.
6) Gradually stir into the sauce, stir and continue to cook until thickened.

SERVING
7) Serve immediately in a nice plate.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
40 Minutes
Cook Time: 
60 Minutes
Ready In: 
100 Minutes
Servings: 
6

Rate It

Your rating: None
3.9125
Average: 3.9 (16 votes)